Tuesday, July 19, 2005
High Street Tai Wah Pork Noodle, Singapore
This place is awesome. I've gotten a bit tired of some types of hawker food, but one of the few things that I will still eat is bak chor mee, or minced pork noodle. To be even more specific, I will only eat Tai Wah's bak chor mee, since all other vendors taste too boring. Tai Wah's ingredients (fried pork lard niblets, ground pork plus pork slices, tasty meatballs, vinegar, and dried salted fish) make this place a standout.
You get all sorts of different tastes and textures in one amazing bowl: greasy, spicy, sour, hearty, and even a nice clean broth to wash it all down. (Those of you from San Jose will note that this beats the pants of Tung Kee Noodle, which in and of itself is already pretty darned good.) I usually get the dry mee pok (it's flat like linguini) version, and I order the not-obvious S$6 (US$3.50) size, which effectively means "extra large." But beware that they will include sliced liver (yuck!) if you don't speak up, so be sure to tell them ahead of time if you have an aversion to pork liver like I do. Other sizes, noodle, and soup options are available at your choosing.
As a testament to how good this place is, the Marina location usually has a line even at odd non-eating hours like 3PM. (I guess the original location was at High Street, and hence the name?) I come to the Bestway location instead at about 2PM to beat the crowds. It looks like they opened another location in Chinatown now.
Digested at 2:53 PM
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