Tai Wah Pork Noodle – A slurp-Worthy Encounter with a Michelin-Approved BCM

The Michelin Bib Gourmand 2018 results have recently been released and perhaps one of my favourites on the list is High Street Tai Wah Pork Noodle. Not to be confused with the one at Crawford, High Street Tai Wah Pork Noodle is one of the proud recipients of the Michelin Bib Gourmand award 2018! Serving up everyone’s favourite bak chor mee in both dry and soup versions, Tai Wah Pork Noodle is helmed by Mr Tang, who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodle (the ever-popular 1-Michelin star minced pork noodle at Crawford).

The stall is run by his 2 sons, Gerald Tang and Tang Chai Chye, who have since inherited the recipe and learnt the ropes from their dad. Now 30, Gerald takes charge of the cooking of the noodles while his brother takes the orders from diners. High Street Tai Wah Pork Noodle has been around since 1939 but has only been a resident of Hong Lim Food Centre from 2003 onwards. Mr Huang shared with us that it’s a lot of hard work since they have to make everything by hand daily. However, he also said that it’s all worth it. Both the Tai Wah stall owners inherited the same recipe from their father but have tweaked it differently. Hence, they are separate businesses. Tai Wah Pork Noodle was situated in Tai Wah Coffeeshop before the brothers decided to split, and open up 2 different stalls —one along Hill Street and the other along High Street.

While both stalls incorporate sole fish into their recipe, the preparation methods are slightly different. Our beloved boss astutely pointed out that the Hill Street stall tosses the noodles together with the ingredients but the High Street stall tosses the noodles before adding in the ingredients.

We queued for a good 10 minutes and ordered 1 dry and 1 soup version ($6/$8). Mr Huang shared that the dry version is more popular with his customers and is mainly what they are famous for.

Dive straight into your perfectly cooked mee pok/mee kia that’s been mixed well with an irresistible concoction of chilli, vinegar and lard oil. I especially liked the texture of the noodles, and the chilli really made it exceptionally delectable. However, we found that it could do with a touch more vinegar to balance out the chilli. The chilli really packs a punch, you have been warned! The bak chor boasted a pleasant sweetness which went really well with the noodles! Generous portions of meatballs, bak chor and wanton — a real steal for the price that we’re paying. I’m not a fan of crunchy food but their toothsome wantons made me reconsider. This was a very sinful bowl of noodles but I think it’s definitely worth the travelling, queueing, paying, and perspiring in the heat for.

We also got the soup version which featured similar ingredients in their signature soup. What makes their broth stand out from that of other stalls is the use of sole fish which gives the soup a mild fishy tang. I did wish that the broth was a little sweeter and more flavourful, but I must admit that they were very generous with their ingredients, so no complaints. If I had to choose, I’d go for the dry version because it’s more flavourful.

Perhaps one of the best bak chor mee stalls in the area, High Street Tai Wah Pork Noodle is an alternative to the ever-popular Hill Street Tai Hwa Pork Noodle, especially if you can’t stand queues.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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