Hill Street Tai Hwa Pork Noodle is losing its lustre

[Ah Max]

what's the big deal about BCM........................i've eaten it less than 10 times in my 51 year existence................and ALL of those times - people buy for me..............i had NEVER ordered on my own.....................same for Bak Kut Teh............

dun underestimate bcm hor. itz my fav comfort food when down wif flu. only ketchup, no chilli

 

[True Believer]

This is all that $10 will get you at Tai Hwa these days. It is considered medium size.

 

[syed putra]

The things being sold are the same. It's just the purchasing power of your precious Sinkie dollars has been declining.

Cannot be as S$ very strong. Inflation only set in if currency weakens. So other forces are to be blamed for high prices.

 

[Pinkieslut]

This is all that $10 will get you at Tai Hwa these days. It is considered medium size.

Garbage.

 

[nabeifuckpap]

This is all that $10 will get you at Tai Hwa these days. It is considered medium size.

Fuck PAP and 65% cunts they are turning Shitgapore back into a 3rd world shithole

 

[Les grossman]

Tai Hwa's cousin Tai Wah has franchises all over S'pore. Their prices are $5, $7 and $9 for their BCM. The ingredients are roughly the same, but the one noticeable difference is that the soup by Tai Wah is not as tasty.

This one tio destroyed by Claire big time

https://www.thefooddossier.com/2022/07/tai-wah-pork-noodle.html

 

[GOD IS MY DOG]

dun underestimate bcm hor. itz my fav comfort food when down wif flu. only ketchup, no chilli

maybe becoz i'm Cantonese - i never liked it leh.............

 

[GOD IS MY DOG]

This is all that $10 will get you at Tai Hwa these days. It is considered medium size.

got a few pieces of fried fish mah.....................

 

[True Believer]

got a few pieces of fried fish mah.....................

The owner of Tai Hwa Pork Noodle claims that he removed the $6 bowl of noodles because his customers said it "lacked flavour" and had fewer ingredients. He stated that customer feedback prompted him to price the smallest bowl at $8. That must be the most unconvincing reason for a price hike that I have ever heard. In my honest opinion, even the $10 bowl is not substantial!

 

[Scrooball (clone)]

I never get the appeal of this overpriced garbage. Ate it once. Fucking gross. The queue is long as well, at least when I went there 5 years ago.

 

[Narong Wongwan]

The owner of Tai Hwa Pork Noodle claims that he removed the $6 bowl of noodles because his customers said it "lacked flavour" and had fewer ingredients. He stated that customer feedback prompted him to price the smallest bowl at $8. That must be the most unconvincing reason for a price hike that I have ever heard. In my honest opinion, even the $10 bowl is not substantial!

The chap got no biz sense. Deliberate slow poke like to create fake queue. Maybe seeing the queue he feels shiok.
Employ so many underlings stand around do nothing see him cook slowly.

 

[True Believer]

The chap got no biz sense. Deliberate slow poke like to create fake queue. Maybe seeing the queue he feels shiok. Employ so many underlings stand around do nothing see him cook slowly.

I notice that the cook/owner insists on collecting payment too, so the assistants merely take orders and set up the bowls accordingly.

 

[Narong Wongwan]

I notice that the cook/owner insists on collecting payment too, so the assistants merely take orders and set up the bowls accordingly.

Yes no brains one.
Some tasks can outsource
Agree that cooking he needs to handle personally but even garnishing also he do. Like that one man show better. All the seconds here and there add up.
Take a look at Blanco Prawn noodles it’s always big crowds but their flow is fast and conveyor belt like. Or the famous Hill Street CKT who even have ‘pre-fryers’. These hawkers know how to maximise time to churn out fastest as each bowl is money.
Even I queue at such places I dun feel like a fool.

 

[True Believer]

Yes no brains one. Some tasks can outsource Agree that cooking he needs to handle personally but even garnishing also he do. Like that one man show better. All the seconds here and there add up. Take a look at Blanco Prawn noodles it’s always big crowds but their flow is fast and conveyor belt like. Or the famous Hill Street CKT who even have ‘pre-fryers’. These hawkers know how to maximise time to churn out fastest as each bowl is money. Even I queue at such places I dun feel like a fool.

Tai Hwa has an obscure PayNow QR code not strategically placed, but prefers customers to pay cash. It cannot be hygienic collecting cash while cooking. I always see the owner/son with their hair and forehead covered in perspiration. I wonder how much of it ends up in the soup?

 

[syed putra]

Tai Hwa has an obscure PayNow QR code not strategically placed, but prefers customers to pay cash. It cannot be hygienic collecting cash while cooking. I always see the owner/son with their hair and forehead covered in perspiration. I wonder how much of it ends up in the soup?

You want authentic flavour or artificial?

 

[True Believer]

You want authentic flavour or artificial?

Syed, you have been eating too many roti pratas with remnants of faecal matter under the finger nails of the Indian hawkers. It happens because they wash their butts by hand with water, in between making those pratas.