HILL STREET TAI HWA PORK NOODLE
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Opened in 1930 on Hill Street and later relocated to Chinatown, his pork noodle recipe earned him a Michelin star.
This small street-side restaurant was one of the first to be awarded a macaron by the Michelin Guide. Opened in 1930, the establishment first moved from Hill Street in 1990, then to Chinatown in 2005. Nevertheless, it has kept the name of its origins to ensure that its fans will find it again. The original recipe for bak chor mee (minced pork with noodles) created by founder Tang Joon Teo is still served. His son has taken over the reins without losing his audience.
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