29 Jul '18, 2am

Tai Wah Pork Noodle – A slurp-Worthy Encounter with a Michelin-Approved BCM https://t.co/3LomyMXGSt

The stall is run by his 2 sons, Gerald Tang and Tang Chai Chye, who have since inherited the recipe and learnt the ropes from their dad. Now 30, Gerald takes charge of the cooking of the noodles while his brother takes the orders from diners. High Street Tai Wah Pork Noodles has been around since 1939 but has only been a resident of Hong Lim Food Centre from 2003 onwards. Mr Huang shared with us that it’s a lot of hard work since they have to make everything by hand daily. However, he also said that it’s all worth it. Both the Tai Wah stall owners inherited the same recipe from their father but have tweaked it differently. Hence, they are separate businesses. Tai Wah Pork Noodles was situated in Tai Wah Coffeeshop before the brothers decided to split, and open up 2 different stalls —one along Hill Street and the other along High Street.

Full article: https://www.misstamchiak.com/tai-wah-pork-noodle/

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