I have actually dropped by for a bowl of this delicious ba chor mee after the unsatisfying experience at Fatty Ox since Tai Hwa was nearby. Besides, I've been wanted to return after being introduced to it a couple of years back. What clicked for me here is the judicious use of vinegar and their unique blend of savoury fragrance from the fried pork lard and dried sole. Tossed with the toppings of sliced lean pork, pork liver, meatballs and some wanton.
2 comments:
This would have been better if you asked for the meat separate from the noodles, meaning having the meat together with the soup instead. You can simply add $1 for that and the soup tastes very different, much nicer. =)
Oh by the way, they have another outlet at Hong Lim Food Centre too. But now it's under renovation, so it's now located right outside where it used to be, at a temporary "shelter" where some vendors agreed to pay rent to get the land to set up together. There's a total of 3 outlets of Tai Wah, all handled by family members. =)
Post a Comment