Skip to main content

Advertisement

Advertisement

'I won't raise prices,' says Tai Hwa Pork Noodles owner

SINGAPORE — Fresh after receiving one Michelin star, Mr Tang Chay Seng, 70, who currently runs Hill Street Tai Hwa Pork Noodles, said that he wasn’t thinking of opening another outlet or starting a franchise. Hill Street Tai Hwa Pork Noodles was one of 22 restaurants that received a Michelin Star at the awards ceremony and gala dinner held at Resorts World Sentosa on Thursday (July 21).

Although some say prices may be a little steep - from S$5 to S$10, many will queue for an hour or so to sample a bowl of bak chor mee from Hill Street Tai Hwa Pork Noodles. Photo: Serene Lim

Although some say prices may be a little steep - from S$5 to S$10, many will queue for an hour or so to sample a bowl of bak chor mee from Hill Street Tai Hwa Pork Noodles. Photo: Serene Lim

SINGAPORE — Fresh after receiving one Michelin star, Mr Tang Chay Seng, 70, who currently runs Hill Street Tai Hwa Pork Noodles, said that he wasn’t thinking of opening another outlet or starting a franchise.

Hill Street Tai Hwa Pork Noodles was one of 22 restaurants that received a Michelin Star at the awards ceremony and gala dinner held at Resorts World Sentosa on Thursday (July 21).

“Manpower is hard to get,” he quipped, adding that he didn’t want to dilute standards.

“And no, I don’t think I will be raising prices," he added.

Mr Tang added that he felt “very lucky” and to receive one Michelin star, and that he “very surprised” by the inclusion and that he would share this recognition with his family and friends. "I am happy to be put with all the expensive and French restaurants ... But we are not the same at all, (you) can't compare."

While the inclusion of Tai Hwa on the Michelin star list might have raised some eyebrows, the eating house isn’t short on fans. Makansutra called it the “most talked about bak chor mee”, and many are more than happy to queue 30 to 60 minutes for a bowl of the minced pork noodles.

Although it’s now located at Crawford Lane, its name reveals its past. It was originally located at Hill Street in 1932, and moved to Marine Square in 1986 before settling at its current location at Crawford Lane in 2005. 

Dr Leslie Tay, who runs popular food blog ieatishootipost and is the author of Only The Best, a guide to hawker food in Singapore, called this accolade "another milestone" for hawkers in Singapore. "This means our bak chor mee is the same standard as all the (offerings from) the one Michelin star restaurants in the world," he said. "This is a worldwide recognition for hawkers."

But while Mr Tang might want to celebrate this achievement, there is no resting on his laurels. He said it's business as usual at the coffee shop on Friday. "But I won't be there ... because I have a few errands to run," he added.

Read more of the latest in

Advertisement

Popular

Advertisement

Stay in the know. Anytime. Anywhere.

Subscribe to get daily news updates, insights and must reads delivered straight to your inbox.

By clicking subscribe, I agree for my personal data to be used to send me TODAY newsletters, promotional offers and for research and analysis.