Singapore｜High Street Tai Wah Pork Noodle

Michelin recommended noddles. Delicious. Cooking method can keep sweet taste in pork. Dry noodle is the one must to try.

Tried the Dry Bak Chor Mee ($8, Mee Pok and Less Spicy) for lunch recently! Food: - The noodles were springy and cooked al dente. They went really well with the sauce, which had a generous amount of vinegar and sufficient heat from the chili - Meats were well-cooked, although the liver was slightly bloody - Meatballs were bouncy and had a handmade texture - The salted fish flakes were crunchy and added saltiness to the dish, given the overwhelming vinegary taste - The pork lard was crispy even after being drenched and mixed in sauce for a few minutes - Wantons are handmade (saw the owner's son making them in front of the stall) and they had a fair proportion of skin to filling - On the whole, the dish had a decent blend of vinegar, spice and saltiness Service/Atmosphere: - Service was swift and efficient; the owner's son took my order in advance and relayed my order to the chef (probably the owner and his other son) (Do note that Hong Lim Food Center can be quite stuffy) Overall, I thought that the Bak Chor Mee was tasty. However, I don't think it stands out to the point that I would pay $8 for it again - you can probably get better for cheaper!

Had the ‘mee pok ta’ or dry flat noodles here. There’s a bit of a queue due to its popularity but the queue moves fast. Despite the crowd the service is friendly and efficient. The family runs the stall with such impeccable clock work that you get your food with minimal fuss. Noodles are priced at SGD 6, 8 or 10 depending on the size. Taste wise, it was well balanced, with the aroma from the lard and black vinegar. Noodles cooked perfectly. Pork liver also done well: cooked just right with a tinge of pink. The salted fish provides a background flavour that’s very unique. Truly delicious. Some may find it overrated but I really enjoyed it.