While his dad, Mr Tang Chai Chye inherited his late father's Teochew Bak Chor Mee recipe in 1975. The son laid his hands on it 3 years ago in 2005, and opened his own Tai Wah Pork Noodle stall at Hong Lim Food Centre.

While the older Tang claims that the secret to his noodles lies in the quality of his black vinegar, I dare dispute that it is their noodles that did the trick. Slightly thicker than the usual Mee Kia we are familiar with, the springy bite and silky texture is so consistent that one can end up slurping just the noodles alone to be satisfied.

With plenty of ingredients – Minced Pork, Pork Ball, Pig Liver, and Sliced Pork – in a $4 bowl of noodles, one cannot help but to fall in love with this bowl of noodles, or so I thought, until I had a sip of the soup and a bite of the Teochew Keow, or Dumpling. The Dumpling Soup ($4) was virtually tasteless with a smidgen of “water” taste – it was diluted and lacked of flavour. The dumpling was also slightly undercooked, with the skin still slightly firm – but the saving grace was the Fried Sole Fish that is found within it that gives it an extra vivacity.

Given time, Tai Wah Pork Noodle @ Hong Lim might dislodge Ah Kow Mushroom Minced Pork Mee from its standings with its superior supply of noodles, but the lacked of an experienced pair of hands (pay attention to their quick flicks of wrist with every step) means HFB still flavours the legend dispute its recent decline.

You can view the all photos and other reviews @ His Food Blog.