There are some food you like, some you swear by, and some that you live by. I swear, and live by Hill Street Tai Hwa Ba Chor Mee, and may possible die with it if that is what’s necessary to take it into the next life. This Ba Chor Mee holds the power to transform sulky old folks into placated happy kids when slurping on it. That to me, is the power of delicious food.
Stashed away in a little coffee shop in Crawford Lane, decadence awaits for those who waits. One is expected to wait at least 30 minutes during peak hours to savor the taste of eight decades in a bowl. Tai Hwa Ba Chor Mee’s humble beginning started off during 1932 at Hill Street, using the name they made famous and is still using till date. For just 4, 5, or 6 dollars you can get a generous bowl of the springiest Mee Kia or Mee Pok (thin or broad noodles) tossed with a blend of soy, punchy black vinegar and secret sauces, served with a selection of the best parts of the pig. These include tender lean minced pork, bouncy pork balls, succulent pork slices, wanton and slices of super fresh pork liver topped with flavorsome crispy fried dried fish. The dish is then completed with an amazing bowl of soup for the soul.
The best thing I love about Tai Hwa Ba Chor Mee is the consistency of their standards – Perfectly cooked and playfully springy noodles every time. The noodles they use are not your ordinary Mee Kia and Mee Pok, as it is slightly thicker which gives it even more “bite”. I used to be a Mee Pok Purist, meaning I would ALWAYS choose Mee Pok over Mee Kia for Ba Chor Mee till my friend begged me to try their Mee Kia. The next highlight of Tai Hwa Ba Chor Mee is their attention to detail and the quality of their ingredients – The freshness of their pork and liver is impeccable. The minced pork, sliced pork and liver are never, ever overcooked. The liver is really one of the factors that distinguishes this Ba Chor Mee from the rest. Skillfully cooked for a crucially short time, the liver remains teasingly tender and bashfully pink, reserving its integrity. That is what you want to see, not stone grey leathery crap which quite a lot of stalls serve.
The soup is constantly enriched by the cooking of the pork and liver. As you slurp on the noodles, you get that tingling sensation from the vinegar and chili at the back of your throat which causes salivation and then you dive into the divine soup and back to the noodles again. It is so delicious and appetizing that before you know it you’re facing an empty bowl.
Hill Street Tai Hwa Ba Chor Mee is located at Block 466 Crawford Lane #01-12 Singapore 190465
(Behind the Immigration and Checkpoint Authority Building, Lavender MRT (Train) Station)