Well-known noodle stall specializing in Teochew-style bak chor mee, a local noodle dish tossed in a sambal and vinegar mixture, with meat toppings and other ingredients. Choosing between mee kia (thin noodles) or mee pok (flat yellow noodles), Tai Wah’s Bak Chor Mee (starting at $5) is served in a sauce comprising a mixture of aromatic, tangy black vinegar, spicy sambal chilli, soy sauce and flavourful pork lard oil, then topped with a generous amount of fresh minced pork, pork meat balls, slices of lean pork and pork liver, along with wantons, large piece of crispy ‘tee po’ (dried sole fish), chunks of deep-fried pork lard and chopped spring onions. Tai Wah also offers a soup version of minced pork noodle that is served with additional noodle option of either kway teow (flat rice noodles) or bee hoon (rice vermicelli noodles).

Not to be confused with Hill Street Tai Hwa Pork Noodle stall at Crawford Lane, even though their name and noodles bear close resemblances due to their common family history.

KNOWN FOR
– Bak Chor Mee
ADDRESS
531A Upper Cross Street, #02-16 Hong Lim Market & Food Centre
Singapore 051531
Nearest station: Chinatown
PHONE*
+65 91828881
PRICE
~$5/pax
ONLINE
OPENING HOURS*
Tue to Sun: 09:30am – 07:30pm
Mon: Closed
*as of August 2017
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