Order 👉🏻 For first-timers, the ordering system can be a bit confusing. Everyone lines up in the same queue, and when it’s your turn, the staff at the counter on the right will wave or call you over to order and pay （accept cash and PayNow）After ordering, you go back to your original spot in the queue and continue waiting to collect your food. Noodles📍Really delicious bowl of noodles, although the price is slightly on the expensive side. I went during off-peak hours and still had to wait quite long, so be prepared. You can tell every bowl is carefully cooked to order. The chef seems very strict with timing, and it really shows in the consistency and quality. Simple ingredients, but done with a lot of skill. I can see why they’ve kept their Michelin star. Definitely deserved. I got the dry version with spicy sauce. Personally, I think I’d enjoy it more without the spicy sauce next time, as it became a bit too rich and heavy towards the end. I ended up adding some soup to balance out the flavour. Soup📍The meatball soup was really good and personally feels like a must-order. Ordered the smallest portion at $8, and it was already quite filling for me. The regular size is $10. Tips 👉🏻Bring cash if you want to buy a drink from the shop next door.

Famous michelin star hawker spot, the fame levels here are stratospheric. Have always been skeptical, but happened to be in the area and decided to give it a try. Understand why they give michelin stars, theres a consistency and rigor in the way they do the food. For instance, in the bian yu, the pork liver, the noodles, the seaweed soup. It was all done in a particular way. That said, that particular way was far from my liking. Rather than a chili/ belachan base, I found that the main flavor was imparted via black vinegar, not sure if there was very much differentiating it from standard black vinegar straight from the bottle. It was not my favourite. Perhaps it is also that cooking standards have increased across the board in recent years. The 'mee pok' was alright, but didn't amaze me. Lots of tourists arrived in taxis as we were eating, and they appeared confused by the two almost identical shops in the same coffee shop purporting to sell this michelin starred noodle. AI told me that both shops are owned by the same family though, with the daughter owning the shop on the left. It seems they are on friendly terms, rather than it being a rivalry.

Worthy of its Michelin star. Generous proportions for its medium $10 bowl chockful of yummy ingredients, each cooked to the correct level of tenderness especially the pork liver is a good indicator. The noodle texture is just right, neither too soft nor springy. Soaked in the family's secret recipe no doubt. Even the broth does not disappoint, full bodied flavour with generous pieces of dried seaweed floating around. Today is the first time I'm eating at their HQ in Crawford Lane. Their branch at Hong Lim Complex is no slouch too.

Of the many hawker stalls in Singapore, this one is likely on most people’s lists when they first visit, largely due to its one Michelin star. The question then becomes, is it worth traveling to, and is it worth waiting in a long line? If you’re going out of your way to get here and have limited time in Singapore, I’d say no. I also wouldn’t wait in a line longer than 20 minutes, though you can avoid the wait entirely if you arrive right when they open, like I did. Is it Michelin-quality food? I’d say yes. The pork noodles were tasty, rich in flavor, with a delicious balance of spices and vinegar. I opted for the dry version, where you can either mix in the broth or have it on the side (next time, I’d mix it in). Overall, if time isn’t an issue, Hill Street Tai Hwa is worth a one-time visit. It’s likely one of the cheapest Michelin-starred meals in the world and definitely worth trying for the price.

For the achievement for the name of the store and as a renowned Bak Chor Mee shop listed on the Michelin guide for so many years. I think is a genuine disappointment to me and my family when we actually went to try this noodles. When we reached there, we saw days to start so we actually went to try both. In the end we don't think the noodle from both star is actually meeting our lease expectation of having a Michelin guide. Because before this we actually try a few other Bak Chor mee in just a random hawker center, video think those who actually at least on par or even better than this store. Baby is a personal taste but we do think this store is not worth our time to travel from other places just for this noodle. At least I come and try and make our own decision. I think this is a super overrated place. But if you haven't tried this store I generating is good to try but don't have a high expectation on how good it can be, you should also try other Bak Chor Mee store as well. The test itself I think is have too many of the vinegar compared to other shops, but if you really like vinegar maybe it's good for you and the intestines is not so fresh in my opinion.