Located in Singapore, Hill Street Tai Hwa Pork Noodle is a celebrated street food stall that earned a Michelin star for its exceptional take on classic pork noodle soup. Nestled in a bustling coffee shop, it draws locals and tourists alike.
Chef & Philosophy
Founder Tang Chay Seng upholds a philosophy of precision and tradition, hand-making noodles daily and balancing vinegar and chili to create a signature tangy-spicy profile. He believes in elevating humble street food through meticulous technique and fresh ingredients.
Signature Experience
The dry version of the pork noodle is a must-try, tossed in black vinegar, chili, and lard for a savory punch. Topped with sliced pork, liver, wontons, and fish balls, it’s served with a rich pork bone broth on the side. Every bowl bursts with bold, comforting flavors.
Ambiance
The stall operates in a simple hawker center setting, with plastic tables and chairs under fluorescent lights. It’s casual, lively, and always buzzing with a queue of eager diners.
Practical Information
No reservations are accepted—come early to avoid long waits. Cash-only, open daily except Mondays from 9:00 AM to 5:00 PM.