When it comes to Singapore’s culinary scene, few dishes inspire the kind of devotion and debate that Teochew minced pork noodles do. Two of the most iconic names in this arena are Tai Hwa Pork Noodle on Hill Street and Tai Wah Pork Noodle on High Street. Both have storied histories, loyal followings, and their own unique takes on this beloved dish. But which one truly reigns supreme? We recently had the chance to visit both of these legendary establishments, and in this post, we’ll share our thoughts on what makes each of them special—and ultimately, which one takes the crown.
The History of Hill Street Tai Hwa Pork Noodle
Established in 1932, Hill Street Tai Hwa Pork Noodle is a name synonymous with Singapore’s rich hawker heritage. Located on Hill Street, this humble stall has become an institution, drawing locals and tourists alike who are eager to taste its famed minced pork noodles. The founder, Tang Joon Teo, started Tai Hwa Pork Noodle with a vision to offer affordable, hearty meals to the working class, and over the decades, his dedication to quality and flavor has turned the stall into a culinary landmark.
The current iteration of Hill Street Tai Hwa Pork Noodle is run by Tang’s descendants, who have preserved the traditional recipe while subtly refining it to cater to modern tastes. Despite the passage of time, the stall’s commitment to using fresh ingredients and its meticulous preparation methods remain unchanged. This dedication earned Hill Street Tai Hwa Pork Noodle the prestigious one Michelin star in 2016, a testament to its enduring appeal and excellence.
Hill Street Tai Hwa Pork Noodles
At Hill Street Tai Hwa Pork Noodle, the star of the show is undoubtedly the Bak Chor Mee (minced pork noodles). This dish is a symphony of flavors and textures—springy noodles tossed in a savory, tangy vinegar-based sauce, topped with generous portions of minced pork, tender slices of pork liver, crispy fried sole fish, and a sprinkling of fresh lard. The balanced acidity of the vinegar cuts through the richness of the pork, creating a dish that is both hearty and refreshing.
Beyond the Bak Chor Mee, Hill Street Tai Hwa Pork Noodle offers other delights, such as the Pork Ribs Noodles, where succulent pork ribs are paired with the same flavorful sauce and noodles, and the Fish Ball Noodles, which feature bouncy fish balls made in-house. Each dish is crafted with the same attention to detail, ensuring that every bite is a testament to the stall’s storied history and culinary expertise.
The History of High Street Tai Wah Pork Noodle
Just a short distance away, High Street Tai Wah Pork Noodle has its own rich history, tracing its roots back to 1939. Founded by Tang Joon Teo’s brother, this stall has developed its own loyal following over the decades. Tai Wah‘s story is one of resilience and adaptation, having moved several times before settling into its current location. Despite these changes, the essence of what makes Tai Wah special has remained constant—a deep respect for traditional flavors combined with a willingness to innovate.
Like its sibling establishment on Hill Street, High Street Tai Wah Pork Noodle has passed through generations, with the current operators maintaining the original recipes while adding their own touches. The result is a menu that honors the past while embracing the future, offering a slightly different interpretation of Teochew pork noodles that has won it numerous accolades and a devoted customer base.
High Street Tai Wah Pork Noodles
High Street Tai Wah Pork Noodle offers a slightly different experience from Hill Street Tai Hwa Pork Noodle. Here, the noodles are tossed in a more robust, savory sauce with a pronounced umami flavor, thanks to the use of dried sole fish powder and a blend of soy sauces. The minced pork is finely chopped and mixed with mushrooms, adding a depth of flavor that complements the al dente noodles perfectly. The dish is then garnished with slices of braised pork, a generous portion of crispy fried lard, and a spoonful of spicy chili paste that packs a punch.
In addition to their signature noodles, High Street Tai Wah Pork Noodle also offers a delectable variety of side dishes. The Braised Pork Trotters are a standout, cooked to perfection so that the meat is tender and falls off the bone with ease. Their Dumpling Soup is another must-try, featuring plump, juicy dumplings filled with minced pork and shrimp, swimming in a light, flavorful broth.
The Verdict
Both Hill Street Tai Hwa Pork Noodle and High Street Tai Wah Pork Noodle have earned their place in Singapore’s culinary pantheon, each offering a unique take on Teochew minced pork noodles. Tai Hwa Pork Noodle’s version is lighter, with a delicate balance of tangy and savory flavors, while Tai Wah Pork Noodle’s rendition is heartier, with a richer, more umami-forward profile.
In the end, the choice between these two comes down to personal preference. If you prefer a brighter, more acidic kick in your noodles, Hill Street Tai Hwa Pork Noodle might be your pick. But if you’re after a more robust, savory experience, then High Street Tai Wah Pork Noodle is the place to go.
Whichever you choose, one thing is certain—both stalls offer an unforgettable taste of Singapore’s hawker heritage, and a visit to either is well worth the journey. Be prepared to wait in a long queue at either choice so I would recommend coming in early before lunch time as they are sure to sell out every day.
If you want to know, our family likes High Street Tai Wah Pork Noodles over Hill Street Tai Hwa Pork Noodles!