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| Hill Steet Tai Hua Pork Noodle |
After collecting my passport from ICA building this morning,
I was thinking of a place to get my breakfast fixed. The stall "Hill Steet
Tai Hua Pork Noodle" rang a bell in my mind. I walked past this noodle stall
a few times in recent years but I just did not have the chance to try it out.
As it was still early in the morning, I presumed that the queue would be short
and it will be my best chance to try out their noodle.
The location of the stall is about five minutes walk from
ICA building. I can already smell the aroma of the soup as I approach the
stall. I reached the stall at about 8.45am and there were already a few foodies
like me waiting for the stall to open at 9.30am. As it was my first time visiting,
I did not know there was a queue number issued to customers before the stall opens.
So for those early birds, remember to ask for a queue number first.
At approximately 9.30am, the vendor uncle will shout "Noodle is ready!" and a long queue will start to form in front of the stall. Normally, I will choose Mee Pok as my preferred noodle for my Bak Chor Mee but as I was queuing, I realised that most foodies ordered Mee Kia, so I decided to give it a try as it might be the stall specialty.
What impressed me most was the ingredients that were accompanied with the noodle. The pig liver and lean meat were sliced and cooked to perfection that it tasted so tender! The wonton was wrapped with a generous amount of fillings which was well marinated to give me that flavourful punch once I chewed it. To top it off, there was a piece of fried bream fish ("Tipo" in Teochew), which bring the aroma of the noodle to a whole new level when mixed well.
At approximately 9.30am, the vendor uncle will shout "Noodle is ready!" and a long queue will start to form in front of the stall. Normally, I will choose Mee Pok as my preferred noodle for my Bak Chor Mee but as I was queuing, I realised that most foodies ordered Mee Kia, so I decided to give it a try as it might be the stall specialty.
Why eat ar?
The way the uncle prepared the noodle was really meticulous in order to make sure the perfect noodle was served. I had a sip of soup once I received my bowl of noodle and I could taste its natural sweetness from its long hours of boiling to let the essence of those ingredients infuse into the soup. The noodle blended well with the seasoning and the texture of the noodle was chewy right till the very last bite!What impressed me most was the ingredients that were accompanied with the noodle. The pig liver and lean meat were sliced and cooked to perfection that it tasted so tender! The wonton was wrapped with a generous amount of fillings which was well marinated to give me that flavourful punch once I chewed it. To top it off, there was a piece of fried bream fish ("Tipo" in Teochew), which bring the aroma of the noodle to a whole new level when mixed well.
What makes this bowl of noodles stand out was due to its fresh and tasty ingredients. This might be the reason why
some of its customers were willing to pay up to ten dollars for a bowl of
noodles filled with a generous amount of ingredients. Overall, I would recommend
my dear readers to try it out if you have the time to queue because the waiting
time is about half an hour to an hour during lunch time and the coffee shop is
usually crowed. Else, try to visit earlier before the lunchtime crowd arrives.
Noodle: 4/5
Ingredients: 4.5/5
Soup: 4/5
Opening time: 9:30am to 9.00pm, closed on 1st and 3rd Monday of the month.
Address: Block 466 Crawford Lane #01-12 Singapore 190465
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