Bak chor mee is included in the Singapore food guide: https://migrationology.com/singapore-food/
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Bak chor mee, as I learned, is a true Singaporean dish. There are many similar dishes in parts of China and Malaysia, but the real bak chor mee is, from what many say, a true Singaporean food. So I was excited to try it for the first time. Since I was staying not too far from Hill Street Tai Hwa Pork Noodles, which happens to be one of the most legendary hawkers selling the dish, Ying and I decided to try it one afternoon. To my surprise, the line wasn’t very long when we arrived, and there were just about 5 people waiting in line in front of me. So it only took about 5 minutes before I got my bowl of noodles.
Bak chor mee, which is also called pork noodles, includes yellow egg noodles, which are tossed in a sauce of oil and chilies and vinegar, and then topped with a variety of different pork ingredients like minced pork, liver, and in this case a couple of meatballs and some wanton dumplings, and finished off with some green onions. I added in a few spoonfuls of diced bird eye chilies to the side of my bowl to kick the heat up a notch as well.
After mixing up the noodles and all the sauce, I took a bite of my first bowl of bak chor mee. I’m a huge egg noodle lover, so I immediately enjoyed the egg noodles, which were slightly chewy and fresh. I also enjoyed the sauce, which was slightly spicy from the sambal and chilies, and especially balanced nicely with vinegar to give it a sour touch. It was similar to a bowl of wanton mee, but it had a different taste to it as well. I can’t really speak for other days and how busy Hill Street Tai Hwa Pork Noodles will be, but on a weekday in the middle of the afternoon, it wasn’t bad at all. And they serve a bowl of noodles that I think are worth making a queue for.
Hill Street Tai Hwa Pork Noodles
Address: Block 466 Crawford Lane #01-12 Singapore 190465
Open hours: 9:30 am – 9 pm daily (closed on first and third Monday of each month)
Prices: You can choose from $5, $6, $8, or $10 SGD. I had the $6 SGD bowl
How to get there: Take the MRT to Lavender station
My websites:
Migrationology.com: http://migrationology.com/
EatingThaiFood.com: http://eatingthaifood.com/
TravelByYing.com: http://travelbyying.com/
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Make a donation: https://migrationology.com/donate/
Resources I use: http://migrationology.com/travel-resources/
T-shirts available now: https://migrationology.com/store/
Singapore food guide: http://migrationology.com/2016/01/singapore-food/
►Subscribe to my channel for more videos: http://bit.ly/MarkWiensSubscribe
Bak chor mee, as I learned, is a true Singaporean dish. There are many similar dishes in parts of China and Malaysia, but the real bak chor mee is, from what many say, a true Singaporean food. So I was excited to try it for the first time. Since I was staying not too far from Hill Street Tai Hwa Pork Noodles, which happens to be one of the most legendary hawkers selling the dish, Ying and I decided to try it one afternoon. To my surprise, the line wasn’t very long when we arrived, and there were just about 5 people waiting in line in front of me. So it only took about 5 minutes before I got my bowl of noodles.
Bak chor mee, which is also called pork noodles, includes yellow egg noodles, which are tossed in a sauce of oil and chilies and vinegar, and then topped with a variety of different pork ingredients like minced pork, liver, and in this case a couple of meatballs and some wanton dumplings, and finished off with some green onions. I added in a few spoonfuls of diced bird eye chilies to the side of my bowl to kick the heat up a notch as well.
After mixing up the noodles and all the sauce, I took a bite of my first bowl of bak chor mee. I’m a huge egg noodle lover, so I immediately enjoyed the egg noodles, which were slightly chewy and fresh. I also enjoyed the sauce, which was slightly spicy from the sambal and chilies, and especially balanced nicely with vinegar to give it a sour touch. It was similar to a bowl of wanton mee, but it had a different taste to it as well. I can’t really speak for other days and how busy Hill Street Tai Hwa Pork Noodles will be, but on a weekday in the middle of the afternoon, it wasn’t bad at all. And they serve a bowl of noodles that I think are worth making a queue for.
Hill Street Tai Hwa Pork Noodles
Address: Block 466 Crawford Lane #01-12 Singapore 190465
Open hours: 9:30 am – 9 pm daily (closed on first and third Monday of each month)
Prices: You can choose from $5, $6, $8, or $10 SGD. I had the $6 SGD bowl
How to get there: Take the MRT to Lavender station
My websites:
Migrationology.com: http://migrationology.com/
EatingThaiFood.com: http://eatingthaifood.com/
TravelByYing.com: http://travelbyying.com/
Instagram: https://instagram.com/migrationology
Facebook: https://www.facebook.com/migrationology
Make a donation: https://migrationology.com/donate/
Resources I use: http://migrationology.com/travel-resources/
T-shirts available now: https://migrationology.com/store/
Singapore food guide: http://migrationology.com/2016/01/singapore-food/
That's alot of chilli even for a Singaporean lol.
Enjoy it while it lasts, once all the current generation of hawkers pass on you might not find this dish anymore. Singapore is now laden with tons of China food everywhere. Chinese nationals now run a lot of hawker stalls and most of them have no clue how to cook local singaporean food right.
I love this noodle stall ❤
From 1990 to 1993 1 BOWL SOLD ONLY $2.5, $3 AT MARINA SQUARE HAWKER CENTRE AND WE PATRONISED THAT STALL EVERY SAT EVENING ORDERING 10 BOWLS AND WAITED FOR THEM TO BE DELIVERED TO US WITHOUT QUEUEINGM
This is a few months before it got a Michelin star. Imagine the queue afterwards.
This is my favorite Singaporean food. Always looking forward to eating this in one the hawker centers.
The noodles look good and not dry looking.
Highly recommended. Delicious Bak Chor Mee
y doesnt this goof speak normal?
9
As a Singaporean, I finally ate it for the first time in 30+ years. Queued about 50mins despite a short number of people. Noodles were okay-ish to me, and I felt it was kind of overhyped.
It’s nice but I guess it’s pretty average 😅
Had this since 1980.
Outstanding description of the dishes. Love your opinions. Chef BILL seafood Holiday market.
Yummy x
Yeah. You said remoistened and not rehydrate. 🙂 🙂
4:30 PM is in the afternoon? No idea. Just like a video where you said it was x time in the AM Was in the morning. I need you to tell me these things.
Thanks for vlogging this Mark! Actually this is my favorite food in Singapore. You made my day complete… 🙂
Next time you should try it with the yellow flat egg noodles! Call meepok just like the ones found in Bangkok 😊