Don' let the name confuse you. This isn't one-Michelin-starred Hill Street Tai Hwa Pork Noodle over on Crawford Lane. Instead, the joint on level two of Hong Lim Complex is run by the owner of the former's brother. The recipe is more or less the same, and the queues here are much more bearable.
Each bowl of slippery noodles comes tossed in chilli and black rice vinegar, topped with slices of lean pork and liver, meatballs, dumplings and crispy deep-fried slices of sole fish.