Hill Street Tai Hwa Pork Noodle Singapore

Awards

MICHELIN Guide

One star restaurant, 2024

All Michelin stars in Singapore All Michelin stars in Singapore All 1 star Michelin in Singapore All 1 star Michelin in Singapore

OAD

Asian Casual Restaurants 2024, 25

All OAD Asian Casual in Singapore All OAD Asian Casual in Singapore

Restaurant Ranking

Restaurant Ranking 2024, #2701, PRO #16.33, USER #0.00

All Restaurant Ranking in Singapore All Restaurant Ranking in Singapore

Eatinerary's

Eatinerary's Locals Short List

Eatinerary's Locals Short List in Singapore Eatinerary's Locals Short List in Singapore

Chef

Tang Chay Seng

Cuisine

Street Food

• 2017

Dinner at Hill Street Tai Hwa Pork Noodle

on 08 Sep 2017

by Jason Wang

Right when we landed in Singapore, we went straight to Hill Street Tai Hwa Pork Noodle and made it 15 minutes before closing. Luckily, we were the last customers they served before selling out. This hawker stall is one of the new 1* Michelin in Singapore. It was founded by Tang Joon Teo, who operated at Hill Street since in the 1930s. The late Mr Tang died in 1995 at the age of 89, and left the business to his three sons.
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We ordered 2 bowls of Gan Mian - noodles tossed in a savory vinegary sauce,... More

Right when we landed in Singapore, we went straight to Hill Street Tai Hwa Pork Noodle and made it 15 minutes before closing. Luckily, we were the last customers they served before selling out. This hawker stall is one of the new 1* Michelin in Singapore. It was founded by Tang Joon Teo, who operated at Hill Street since in the 1930s. The late Mr Tang died in 1995 at the age of 89, and left the business to his three sons.
_
We ordered 2 bowls of Gan Mian - noodles tossed in a savory vinegary sauce, filled with tender pork and liver slices, minced pork, dumplings, and a sprinkling of fried sole fish. Delicious!
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Hill Street Tai Hwa Pork Noodle, Singapore (Mar 2017)
#cityfoodsters_singapore
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7 / 10

Meal at Tai Hwa Pork Noodle

on 12 Apr 2017

by Richard Bagnold

A 12 hour layover in Singapore between midnight and midday led me to do a scan of all eatery options and this coffee shop option (smaller format of hawker dining) was available at 0930 in the morning. And as a bonus it is only one of a handful in the world that is Michelin starred (another in Singapore and also options in Hong Kong). Of the 4 pork dishes I opted for the dry noodles with pork liver and pork balls. The genuinely lovely part to this was the fact that the sauce to go with the carefully... More

A 12 hour layover in Singapore between midnight and midday led me to do a scan of all eatery options and this coffee shop option (smaller format of hawker dining) was available at 0930 in the morning. And as a bonus it is only one of a handful in the world that is Michelin starred (another in Singapore and also options in Hong Kong). Of the 4 pork dishes I opted for the dry noodles with pork liver and pork balls. The genuinely lovely part to this was the fact that the sauce to go with the carefully prepared noodles was a gloriously soft and sweet vinegar. This was unexpected and with the pieces of fried fish skin was out of the norm. Although I wouldn’t normally opt for this at breakfast, it was great to see and do and there are not many other places in the world where you are able to have Michelin starred food and a whole meal for the equivelant of £6.

I had a pleasant chat with a local couple that educated me to the fact that this wasn’t a traditional Singaporean breakfast but ever popular here none the less as the quality of the noodles were so refined (it can be very easy to make noodles unable to maintain texture having being in a broth for a lengthy period) and also on account of the wonderful sauce. Although this isn’t what I would have for breakfast either, it was good to do and if you are planning on having this option, may I recommend bringing a book or something to pass the time in the queue and keep a very careful listen to the numbers being called out in the build up to your ticket and don’t miss it(!).

I had a pleasant chat with a local couple that educated me to the fact that this wasn’t a traditional Singaporean breakfast but ever popular here none the less as the quality of the noodles were so refined (it can be very easy to make noodles unable to maintain texture having being in a broth for a lengthy period) and also on account of the wonderful sauce. Although this isn’t what I would have for breakfast either, it was good to do and if you are planning on having this option, may I recommend bringing a book or something to pass the time in the queue and keep a very careful listen to the numbers being called out in the build up to your ticket and don’t miss it(!).

https://major-foodie.com/tai-hwa-pork-noodle-singapore/
https://instagram.com/richardbagnold Less