Location: 466 Crawford Lane (food court)
Michelin Status: 1 Michelin Star (2016-2017)
Price Range: From S$5 (£2.75)
Wait Time: Up to 1 hour during peak hours
Signature Dish Analysis: Bak Chor Mee (Minced Pork Noodle)
Dish Components
The legendary bak chor mee features multiple layers of flavor and texture:
- Noodles: Springy egg noodles or mee pok (flat noodles)
- Minced Pork: Slow-braised, caramelized pork with savory-sweet notes
- Pork Slices: Tender braised pork shoulder or belly
- Pork Liver: Delicately cooked to remain tender
- Meatballs: House-made pork and fish paste balls
- Mushrooms: Braised shiitake mushrooms
- Greens: Blanched leafy vegetables
- Sauce: Secret blend of black vinegar, lard, chili, and pork lard oil
Recipe: Bak Chor Mee (Home Version)
Ingredients (Serves 4):
For the Minced Pork:
- 500g minced pork
- 3 cloves garlic, minced
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp five-spice powder
For the Braised Mushrooms:
- 8 dried shiitake mushrooms, soaked
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- 1 star anise
For the Soup (if serving soup version):
- 1.5L pork bone broth
- 2 cloves garlic
- Salt and white pepper to taste
Other Components:
- 400g fresh egg noodles or mee pok
- 200g pork liver, sliced thin
- 8 fish balls or pork balls
- 200g leafy greens (chye sim or kai lan)
- 4 tbsp fried shallots
- 4 tbsp crispy pork lard (optional)
For the Sauce:
- 4 tbsp black vinegar
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 2 tsp chili paste or sambal
- 1 tsp white pepper
Cooking Instructions:
- Prepare the Minced Pork:
- Heat oil in a wok over medium-high heat
- Sauté garlic until fragrant
- Add minced pork and break it up
- Add all seasonings and cook for 15-20 minutes, stirring occasionally until caramelized
- The pork should be dark, sticky, and fragrant
- Braise the Mushrooms:
- Squeeze excess water from soaked mushrooms
- In a small pot, combine mushrooms, soy sauce, sugar, star anise, and mushroom soaking liquid
- Simmer for 30 minutes until tender and flavorful
- Slice before serving
- Prepare Pork Liver:
- Bring a pot of water to boil
- Blanch liver slices for 30-45 seconds only
- Remove immediately to prevent toughness
- Set aside
- Cook Noodles:
- Bring a large pot of water to boil
- Blanch noodles for 1-2 minutes until al dente
- In the same water, blanch vegetables briefly
- Drain well
- Assemble the Dish:
- Place noodles in a bowl
- Mix sauce ingredients and pour over noodles, toss well
- Top with minced pork, mushrooms, liver, meatballs, and vegetables
- Garnish with fried shallots and crispy lard
- Serve with chili sauce and black vinegar on the side
Menu at Hill Street Tai Hwa
- Bak Chor Mee (Dry) – S$5-10
- Bak Chor Mee (Soup) – S$5-10
- Special Bak Chor Mee (extra ingredients) – S$8-12
- Add-ons: Extra liver, extra minced pork, additional noodles
What Makes It Michelin-Worthy
- Consistency: The same recipe perfected over decades
- Quality Ingredients: Fresh daily ingredients, house-made components
- Technique: Proper caramelization of minced pork, precise blanching times
- Balance: Perfect harmony of sweet, savory, tangy, and spicy flavors
- Texture: Multiple textures in one bowl from springy noodles to tender meat
Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle
Overview
Location: 335 Smith Street, Chinatown Complex Food Centre
Michelin Status: 1 Michelin Star (2016-2017)
Price Range: From S$2 (£1.12)
Wait Time: 30-60 minutes during peak hours
Signature Dish Analysis: Soya Sauce Chicken Rice
Dish Components
- Chicken: Tender poached chicken glazed with dark soy sauce
- Rice: Fragrant chicken rice or noodles
- Vegetables: Cucumber slices, blanched vegetables
- Sauce: House-made dark soy sauce with aromatics
- Garnish: Spring onions, coriander
Recipe: Hong Kong Style Soya Sauce Chicken
Ingredients (Serves 4-6):
For the Chicken:
- 1 whole chicken (1.5-2kg)
- 2L water
- 250ml dark soy sauce
- 200ml light soy sauce
- 150g rock sugar
- 100ml Shaoxing wine
- 6 slices ginger
- 4 cloves garlic, smashed
- 3 star anise
- 2 cinnamon sticks
- 1 tbsp Sichuan peppercorns
- 3 bay leaves
- 2 spring onions, cut into sections
For Chicken Rice:
- 3 cups jasmine rice
- 3 tbsp chicken fat or oil
- 3 cloves garlic, minced
- 2 slices ginger, minced
- 3 cups chicken stock
- 2 pandan leaves (optional)
- Salt to taste
Cooking Instructions:
- Prepare the Braising Liquid:
- In a large pot, combine water, both soy sauces, rock sugar, wine, and all spices
- Bring to a boil, then reduce to simmer for 15 minutes
- This creates the “master stock”
- Poach the Chicken:
- Bring the braising liquid back to a boil
- Gently lower the whole chicken into the liquid
- Poach for 10 minutes
- Turn off heat, cover, and let chicken sit for 30-40 minutes
- The residual heat will cook it through gently
- Remove chicken and plunge into ice water for 5 minutes to set the skin
- Return chicken to the warm braising liquid for another 10 minutes
- Glaze the Chicken:
- Remove chicken and brush generously with the reduced braising liquid
- The skin should be dark, glossy, and mahogany-colored
- Let rest for 10 minutes before chopping
- Make Chicken Rice:
- Rinse rice until water runs clear
- Heat oil in a pot, sauté garlic and ginger until fragrant
- Add rice and stir-fry for 2 minutes
- Add chicken stock and pandan leaves
- Bring to a boil, then reduce to low heat
- Cover and cook for 15 minutes
- Turn off heat and let rest for 10 minutes
- Assemble:
- Chop chicken into bite-sized pieces
- Serve over rice with cucumber slices
- Drizzle with braising sauce
- Garnish with spring onions and coriander
- Serve with chili sauce and minced ginger sauce
Menu at Liao Fan
- Soya Sauce Chicken Rice – S$2-3.50
- Soya Sauce Chicken Noodle – S$2-3.50
- Char Siew Rice (BBQ Pork) – S$3-4
- Combination Rice (Chicken + Char Siew) – S$4-5
- Roasted Pork Rice – S$3.50-4.50
What Makes It Michelin-Worthy
- Master Stock: A decades-old braising liquid that develops complexity over time
- Technique: Precise poaching method ensures tender, juicy chicken
- Value: Michelin-quality food at incredibly accessible prices
- Flavor Profile: Deep umami from soy sauce, balanced by sweetness and aromatics
- Consistency: Every plate maintains the same high standard
Maxwell Road Hawker Centre – Bib Gourmand Eateries
Hong Kee Beef Noodle
Specialty: Teochew-style beef noodle soup
Key Dish Components:
- Fresh beef slices cooked to perfection
- Springy noodles
- Clear, aromatic beef broth
- Beef balls and tendon options
- Fresh herbs and vegetables
Price Range: S$4-8
A Noodle Story
Specialty: Fusion noodle dishes
Signature Dish: Singapore-style ramen combining local and Japanese influences
Innovation: Blends traditional hawker flavors with modern techniques
Price Range: S$5-10
J2 Famous Crispy Curry Puff
Specialty: Handmade curry puffs with ultra-flaky pastry
Filling Options:
- Classic potato and curry
- Sardine
- Chicken
- Mixed vegetable
Price: S$1.50-2 per puff
Hoo Kee Bak Chang
Specialty: Traditional rice dumplings (zongzi)
Varieties:
- Nonya style (sweet and savory)
- Hokkien style (savory with pork)
- Teochew style (lighter flavor)
Price Range: S$2-4 per dumpling
Delivery and Ordering Options
Current Delivery Status
Hill Street Tai Hwa Pork Noodle:
- Available on GrabFood, Deliveroo, foodpanda
- Delivery radius: Limited to central Singapore
- Minimum order: Typically S$15-20
- Note: Quality may be affected by delivery time; best enjoyed fresh
Liao Fan:
- Multiple locations including Chinatown Complex and restaurants
- Available on all major delivery platforms
- Has expanded to restaurant format with more seating
- Franchised locations in various countries
Maxwell Road Hawker Centre:
- Individual stalls may or may not offer delivery
- Some available through delivery aggregators
- Best experienced by visiting in person
Tips for Ordering
- Visit During Off-Peak Hours: Avoid lunch (12-2pm) and dinner (6-8pm) rushes
- Order Early: Some stalls sell out by mid-afternoon
- Cash Preferred: Many hawker stalls are cash-only, though this is changing
- Bring Patience: Quality takes time, and queues are part of the experience
- Try Variations: Don’t just stick to the signature dish
Cultural Context: Why These Stalls Matter
The Hawker Culture Phenomenon
Singapore’s hawker centres represent a unique culinary ecosystem where:
- Generations of families perfect single dishes
- Competition drives excellence while keeping prices low
- Diverse cultures blend through food
- Accessibility meets quality
UNESCO Recognition
In 2020, Singapore’s hawker culture was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, recognizing these food centres as community dining rooms and cultural touchstones.
The Michelin Impact
The 2016 Michelin Guide Singapore made history by awarding stars to street food vendors, validating what locals had known for decades: world-class food doesn’t require white tablecloths or expensive ingredients—it requires skill, dedication, and passion.
Practical Visiting Guide
Best Times to Visit
- Weekday mornings (9-11am): Shorter queues, fresh ingredients
- Late afternoon (2-4pm): Post-lunch lull, more relaxed
- Avoid: Weekend lunch/dinner, public holidays
What to Bring
- Cash (especially small denominations)
- Tissue packet (claim tables by placing tissues on seats—local custom)
- Appetite and patience
- Reusable containers if taking away
Etiquette Tips
- Return trays to designated areas
- Don’t “chope” (reserve) multiple tables
- Order from multiple stalls and share
- Respect the queue system
- Engage with the hawkers—many enjoy sharing their craft
Conclusion
These Michelin-starred and Bib Gourmand hawker stalls represent the pinnacle of Singaporean street food culture. They prove that culinary excellence isn’t defined by price or setting, but by dedication to craft, quality ingredients, and the pursuit of perfection in simplicity. Whether you’re slurping noodles at Hill Street Tai Hwa or savoring soya sauce chicken at Liao Fan, you’re experiencing generations of culinary evolution—and that’s worth every minute in the queue.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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