Bak chor mee, or minced pork noodles, is a uniquely Singaporean classic, celebrated for its al dente egg noodles tossed with black vinegar and fragrant pork lard.

At Hill Street Tai Hwa Pork Noodle, the city’s only MICHELIN-Starred hawker stall, every element is meticulously prepared: noodles are cooked to order, pork liver remains tender, crispy dried plaice and fluffy cracklings add texture and the delicious sauce brings sharp, savory depth.

Preserving decades-old family recipes, the stall exemplifies precision, timing and technique, offering a rich, layered bowl that embodies Singapore’s culinary heritage. Expect a queue at any time — this is a local icon not to be missed.

The signature bak chor mee here offers a range of noodle options, with mee pok among the most popular.

Bouncy and well coated in chili sauce, the noodles strike the right balance of heat and fragrance. Toppings include sliced pork and meatballs, portions are generous and everything is cooked to order — which means a wait, but one that regulars are happy to make.

Lao Fu Zi specializes exclusively in fried kway teow, offering just two portion sizes and a choice of black or white versions.

Each plate is cooked to order over high heat, delivering strong wok hei and lightly charred noodles with a smoky, springy texture. The dish is generously packed with ingredients such as egg, blood clams, Chinese sausage, vegetables and fresh prawns. The stall sells out fast, so arriving early is recommended.

Here, each plate of kway teow is cooked individually to order, ensuring strong wok hei. The noodles are stir-fried with eggs, scallions, fish slices, cockles, Chinese sausage, crispy pork lard, bean sprouts and other ingredients, resulting in a fragrant, flavorful dish with a gentle hint of spice.

This long-standing stall serves a classic plate of char kway teow cooked to order and served piping hot straight from the wok.

The mix of flat rice noodles and yellow noodles strikes a balance between chew and softness, evenly coated in a savory-sweet sauce with fragrant wok hei. Fresh cockles are lightly cooked to retain their tender texture and natural sweetness, complementing the smoky noodles.

Best known for its handmade fish balls — soft, springy and full of flavor — this stall pairs them with dry noodles tossed in a tangy, spicy sauce and topped with crispy pork cracklings. The noodles are cooked just right and absorb the sauce beautifully. The long line is a clear indicator that the wait is worth it.

This stall specializes in fishball noodles served either in clear soup or as a dry-tossed version. The fish balls are bouncy with a clean, natural umami taste, while the rice noodles are smooth and tender. Paired with a clear, well-balanced broth, the dish is simple yet deeply satisfying.

Freshly made Hokkien noodles are prepared using a mix of two noodle types, creating a pleasing texture and rich flavor. Cooked with prawns and squid and served with house-made chili sauce, this dish is tasty, satisfying, and excellent value.

Opened by a chef with fine-dining experience, this stall specializes in Hokkien fried noodles cooked in a garlicky prawn-head broth. The noodles are stir-fried to order, soaking up the savory sauce and topped with prawns and squid. Optional additions include egg or abalone, while sides like scrambled eggs, crispy cracklings and house-made sambal add extra depth.

The specialty here is choice. Diners can select from four different sizes of fresh shrimp and add extras such as pork ribs or fish cake. The rice noodles come loaded with toppings, including crispy pork lard and celery, while the sauce carries a rich, pronounced shrimp flavor.

This small eatery in Geylang has been serving customers for over seventy years and is consistently crowded during mealtimes.

It’s best known for its prawn noodles, available in soup or dry versions. The signature pork rib prawn noodle soup features a broth simmered from prawn heads, fresh large prawns and tender, deeply flavored braised spare ribs. The dry noodles are tossed with house-made chili sauce and crispy fried shallots, delivering a spicy, savory and aromatic finish.

This stall is known for its “big prawn” noodles, made with fresh prawns cooked alongside pork bones, noodles and pork skin. The broth is intensely rich with shrimp flavor, the prawn meat is firm and sweet and the pork bones are deeply savory.

Opened by Chef Kang and now run by his apprentice, this stall is tucked away in an industrial area in Toa Payoh. It specializes in char siu wonton noodles. The springy bamboo noodles are imported from Hong Kong and cooked without an overpowering alkaline taste. The char siu is roasted to a glossy, flavorful finish, while crispy pork lard and a rich sauce make the dish especially aromatic.

When you spot this connected stall in the hawker center with a long line, hesitation isn’t necessary.

The signature noodles are cooked to order and consistently well executed. Diners can choose between soup or dry versions, topped with char siu, fried wontons and seasonal vegetables. What sets these noodles apart is that they’re prepared without alkaline water. The wonton soup is enhanced with red dates and goji berries, lending a natural sweetness, while the wontons themselves are particularly satisfying.

At this family-run stall, the owner personally oversees daily operations. The highlight is the signature wonton noodles, cooked to order for a springy, bouncy texture. Traditional pork-filled wontons are generous and flavorful, served either in a rich, savory shrimp broth or deep-fried until golden and juicy.