Awarded Michelin Bib Gourmand this year, High Street Tai Wah Pork Noodle is not to be confused with Hill Street Tai Hwa Pork Noodle. However, they are still somewhat related as Tai Wah Pork Noodle is currently ran by the nephew of the owner of Tai Hwa Pork Noodle.
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To get to their bowl of Bak Chor Mee (Minced Pork Noodle), you have to get past a pretty long queue, with some of them ordering takeaways of more than five bowls so you could be waiting much longer than the queue indicates.
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The best part of this bowl of noodle in my opinion was not the noodle but the bowl of soup. It was pretty flavourful and the addition of fried sole fish gave it extra depth. The soup comprised of many wontons and pork meatballs. I really enjoyed the wontons as they were packed full with pork and the skin was very smooth.
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The noodle on the other hand tasted a little tough but mixing it thoroughly with the sauce made it a little better. The lean meat and pig’s liver on the noodle were clean and fresh.
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The noodles come at three different prices: $6, $8, $10. Thus, the minimum amount spent here is higher than a average $3.50 bowl you can find at most hawker centres. I ordered the $10 bowl as I wanted the ultimate experience and also because I was hungry!
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Satisfying breakfast on a Sunday! Breakfast is important. Have you had yours?
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Bak Chor Mee 肉脞面: $10
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