Why did this Michelin-Star BCM remove their cheapest $6 option?
Confession… I thought that this was a Michelin-Bib Gourmand awardee. But no, the bak chor mee stall has One Michelin Star.
Infamous for a 1- to 2-hour wait time, Hill Street Tai Hwa Pork Noodle at Marymount. Recently, they have caused a buzz after removing their cheapest S$6 bak chor mee option.
According to Tang Mui Koon, the third-generation daughter of the stall’s current owner Tang Chay Sen, they maintained their prices since 2016. “With the recent GST increase and global inflation, we are unable to sustain our S$6 bowl and we are unwilling to compromise on the quality of our product,” she explained.
Additionally, the S$6 bak chor mee does not include ingredients like dumplings and flat sole fish which are found in larger portions. “We can’t keep removing things from our S$6 bowl… it’s not worth it (for customers) anymore,” Mui Koon concludes.
Despite the removal, customers have seen that the snaking queues remain unchanged. Why? Contrary to popular belief, Hill Street Tai Hwa Pork Noodles’ S$6 option is actually not that popular.
Hear it from the towkay‘s daughter herself: “Most of our walk-in and dine-in customers will eat the S$8 or S$10 bowl. So, we know that removing the removing the S$6 bowl will affect some customers but not too many.” Ahh. In fact, the “affected” customers are those who make bulk orders (up to 50 packets) “for company lunch or dinner”.
But is the hype justified?
Established by Tang Joon Teo in 1932, the stall set its foundations at Hill Street before moving to Marina Square when the late founder passed away. Now helmed by his sons, Hill Street Tai Hwa Pork Noodles has been a mainstay at Crawford Lane for 2 decades.
Popular for their springy noodles laced with a robust vinegar blend, the Bak Chor Mee (S$8/S$10/S$12/S$15) features tender minced pork, pork slices, liver and meatballs as well as the aforementioned loaded dumplings and crispy sole fish.
Do not miss out on their complimentary bowl of seaweed soup either. Tastefully briny, the broth cleanses the palate without compromising on flavour.
Let me tell you a secret to beating the queue. The bak chor mee titan has another stall within the same coffeeshop. “Those who have no time or who are not willing to wait, they will come over to my second stall,” Mui Koon said with a laugh.
Okay, they got me at that savoury-tangy sauce base.
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