Tai Hwa Minced Pork Noodles - repost

To my knowledge, this is by far the most authentic Teochew noodles left in Singapore. By that I mean the attention paid to the following:

The Flavour - something as simple and sensitive as the amount of Vinegar or the balance between the Chilli and its oil with the amount of stock that inadvertently slid in. 

The Meat - The non-processed minced pork, bouncy in its small clumps and clusters that soaks up the sauces like a sponge. But nothing is more important than the way the Pork Liver is surgically prepared. It has to be washed, but not too much till it loses that oxide taste of iron. It has to be blenched gently, to give you that melt-in-your-mouth effect. Overcook it for a few seconds too long and you get a rough dry powdery textured meat. 

What sets Tai Hwa apart from its far rivals is the fried Flat Fish that they add into their noodles. The increased costs of this Fish has been known to be the reason why most vendors abandon this ingredient, potentially replacing it with the cheaper Ikan Billis. 

Last but not least is the Noodles. The selection is unlike those that you find on the shelf or the factories. They are thicker than average, firmer in texture to give that bite and fuller feeling in the mouth. 

Now, the only thing that stands between you and a bowl of noodles is the usual 45mins queue. Otherwise, feel free to order the Chicken Cutlet from the Western stall next to it. 

Hill Street Tai Hwa Pork Noodle 

(There are no franchises or other branches.) 

Block 466 Crawford Lane #01-12 Singapore 190465

Behind Immigration and Checkpoint Authority Building, Lavender MRT (Train) Station