Hill Street Tai Hwa Pork Noodle

Judy Huang★★★★★★★★★★5.0a month ago

Order 👉🏻 For first-timers, the ordering system can be a bit confusing. Everyone lines up in the same queue, and when it’s your turn, the staff at the counter on the right will wave or call you over to order and pay （accept cash and PayNow）After ordering, you go back to your original spot in the queue and continue waiting to collect your food. Noodles📍Really delicious bowl of noodles, although the price is slightly on the expensive side. I went during off-peak hours and still had to wait quite long, so be prepared. You can tell every bowl is carefully cooked to order. The chef seems very strict with timing, and it really shows in the consistency and quality. Simple ingredients, but done with a lot of skill. I can see why they’ve kept their Michelin star. Definitely deserved. I got the dry version with spicy sauce. Personally, I think I’d enjoy it more without the spicy sauce next time, as it became a bit too rich and heavy towards the end. I ended up adding some soup to balance out the flavour. Soup📍The meatball soup was really good and personally feels like a must-order. Ordered the smallest portion at $8, and it was already quite filling for me. The regular size is $10. Tips 👉🏻Bring cash if you want to buy a drink from the shop next door.

Eric Lee★★★★★★★★★★4.05 months ago

Ordered from the stall on the left as the original (right side) was closed today. Pleasantly surprised that it is almost as good as the other one. The liver and lean meat was soft and nice. The noodles was also pretty good though not as kew as the other stall. Had the dry version and they were generous with the sambal chilli, gave me extra when requested. Soup was also flavourful. Overall a good alternative to the original stall.

Chia Hau Lee★★★★★★★★★★5.06 months ago

Haven’t had Tai Hwa Pork Noodles for many years, so I decided to come back and give it another try. I ordered the $8 bowl, which is a good and satisfying portion. The taste is still very much the same as I remembered — heavy on vinegar, which I personally enjoy. There’s a nice umami depth from the ingredients like the wanton, though slightly disappointing that there was only one wanton in the $8 bowl. That said, the standout for me was the pork liver. It was cooked incredibly well — soft, tender, and easily one of the best pork livers I’ve ever had. Absolute highlight. I’m not a fan of the fried fish in the noodles, but the soup deserves a mention too — very flavourful and comforting. It was interesting to see the operation behind the scenes as well. The “big boss” is already quite old and now sits inside doing administrative work, while the second boss has taken over the cooking. During my turn, I was lucky enough to have one of the 老大 preparing my bowl. There were also media crews filming the noodles, which added to the atmosphere. I arrived around 10:30am. The queue looked short, but I still waited about 20 minutes — reasonable, considering the reputation. After finishing the noodles, I headed over to Heap Seng Leong for kaya butter toast and kopi — a perfect way to end the meal.

JR FF★★★★★★★★★★4.0a month ago

Famous michelin star hawker spot, the fame levels here are stratospheric. Have always been skeptical, but happened to be in the area and decided to give it a try. Understand why they give michelin stars, theres a consistency and rigor in the way they do the food. For instance, in the bian yu, the pork liver, the noodles, the seaweed soup. It was all done in a particular way. That said, that particular way was far from my liking. Rather than a chili/ belachan base, I found that the main flavor was imparted via black vinegar, not sure if there was very much differentiating it from standard black vinegar straight from the bottle. It was not my favourite. Perhaps it is also that cooking standards have increased across the board in recent years. The 'mee pok' was alright, but didn't amaze me. Lots of tourists arrived in taxis as we were eating, and they appeared confused by the two almost identical shops in the same coffee shop purporting to sell this michelin starred noodle. AI told me that both shops are owned by the same family though, with the daughter owning the shop on the left. It seems they are on friendly terms, rather than it being a rivalry.

Li Nh★★★★★★★★★★3.04 months ago

We came here after one of our friends found it in the Michelin Guide. When we arrived, there was already a long queue and only a handful of tables available. While waiting, it felt like a constant battle for seats, with a steady stream of tourists coming and going. At several points, we seriously considered leaving because the line barely moved. After almost an hour of waiting, we finally reached the vendor. By that point, we were already questioning how good a bowl of noodles could possibly be—but having invested more than an hour, we decided to stay. You can choose between fried or soup noodles, as well as the portion size, and every dish is made to order by a single person. You can clearly see the dedication and care that goes into each plate, which is admirable. When the food finally arrived, we were honestly a bit too exhausted to fully enjoy it. The noodles were good—nicely prepared and satisfying—but not outstanding, and unfortunately not worth the long wait, especially in the heat. While the craftsmanship is respectable, the overall experience didn’t live up to the hype for us. If there’s little to no queue, it might be worth trying, but we wouldn’t wait that long again.