Hill Street Tai Hwa Pork Noodle
| Company type | Street food vendor |
|---|---|
| Industry | Food and beverage |
| Founded | 1930s |
| Founder | Tang Joon Teo |
| Headquarters | Kallang , Singapore |
Key people | Tang Chay Seng (owner and manager) |
| Products | Bak chor mee (minced meat noodles) |
Hill Street Tai Hwa Pork Noodle () is a renowned street food vendor situated in Kallang, Singapore, owned and managed by Tang Chay Seng. In 2016, it gained international recognition as one of the first two street food establishments worldwide to be awarded a star in the Michelin Guide, a status it has preserved every year since.
Description
Among the 6,000 street food outlets in Singapore, Hill Street Tai Hwa Pork Noodle stands out. The stall was established in the 1930s by Tang Joon Teo. During the 1960s, after Tang Joon Teo became ill, his son Chay Seng took over operations. Following Tang Joon Teo’s passing in 1995, ownership was divided among his three sons, with Tang Chay Seng continuing to run the business. Initially based on Hill Street, the stall relocated to Marina Square during the 1990s before settling at Crawford Lane in 2004.
The specialty of the stall is bak chor mee—minced meat noodles—prepared with a distinctive mix of black vinegar, chili paste, and other seasonings, following a recipe crafted by Tang Joon Teo. Other related enterprises include High Street Tai Wah, once operated by Tang Joon Teo’s brother Tang Chai Chye and now managed by his sons, as well as Lau Dai Hua at Terminal 2 of Singapore Changi Airport, overseen by Arthur Tung Yang Wee, nephew of Tang Chay Seng. A legal conflict emerged in 2008 when Arthur Tung advertised a move from the original Hill Street location, resulting in customer confusion and financial harm to Tang Chay Seng’s business. Although Tang was unsuccessful in court, he was compensated with a goodwill payment.
Reception
In the inaugural 2016 Singapore Michelin Guide, Hill Street Tai Hwa Pork Noodle was honored as one of the first two street food stalls worldwide to earn a Michelin Star, alongside Hong Kong Soya Sauce Chicken Rice and Noodle. This prestigious recognition led to a surge in patronage, increasing waiting periods from approximately half an hour to up to two hours.