Of course, nothing worth having comes easy. It’s no surprise that customers have to queue for as long as 1-2 hours just to enjoy a bowl of this hawker delight.
The secret is in the toppings, and it’s what makes Tai Hwa Pork Noodle’s Gan Mian ($6 for small, $8 for regular, $10 for large) worth every cent.
The minced meat and sliced pork, which are commonplace ingredients, are lean and fresh, while the pork liver is tender and perfectly cooked to eliminate its distinct iron taste. As someone who loathes rubbery and strong-tasting liver, Tai Hwa’s way of cooking hits the spot for me. I also love how there’s fried fish sole included as well! As for the handmade dumplings, they are are plump and tasty. And the mee pok makes for a satisfying base with a dash of added vinegar and chilli.
Even the soup stands out in its own way, with seaweed and plenty of pickled mustard greens to add some crunch and sourness. This is definitely not your run-of-the-mill concoction that gets dismissed for being a bland sidepiece to the main dish.
At $8 for a regular-sized bowl, it’s certainly on the higher end of the price spectrum but, there’s no denying these noodles are special and worthy of its queue time.
You’re missing out in a huge way if you have yet to try Hill Street Tai Hwa Pork Noodles. For those who are curious but balk at long queues – good news! There is now a pre-order takeaway counter where you can get your noodles to go. Just be sure to send your order in advance via WhatsApp to the stall’s number.
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