Tai Wah Pork Noodle close down 11 outlets liao, guess when it will completely uplorry?

[True Believer]

Go to eat at Hong Lim for less harsh result

The Hong Lim stall is operated by the cousin of the Tai Hwa owner. That's closer to the real deal.

 

[True Believer]

The staff at Hong Lim idling during off peak no Q doing fucked off but once customer appear they will start keep busy doing some work and make even single customer wait. I think their SOP is each bowl must minimum 15 -20 mins to churn out from time of order. The Q and wait is part of customer experience to make them feel that bowl
of noodles is hard to come by thus enhancing the taste when eaten

The queue is far too long at Hong Lim.

 

[Narong Wongwan]

The queue is far too long at Hong Lim.

Artificial queue created by deliberate slow poke

 

[True Believer]

Artificial queue created by deliberate slow poke

I notice this phenomenon too. Others will join the Q believing that the food is worth the longer wait.

 

[congo9]

Hire Jiu hu kia doing the cooking for you is a sure way to make your own f&b outlet suffer.

 

[50000]

The queue is not worth the wait, the brothers faces also cannot tahan, like dam buaysong like that. I will only eat there if there is less than 3 people in the queue and only because their BCM is different from others. I like a different taste now and then. apart from that, nothing special.

I have yet to try the original though

 

[face the facts]

way overpriced good riddance

 

[metalrover]

Branch stalls serve tasteless soup, original stall no horse run

 

[WangChuk]

close oso no implication to moi ... not nice one ... moi no waste money eat it .....

 

[Sinkiesuk]

I just wanna learn how they get so many non pr jhk or jh uncles or aunties to cook ah.

 

[Narong Wongwan]

The queue is not worth the wait, the brothers faces also cannot tahan, like dam buaysong like that. I will only eat there if there is less than 3 people in the queue and only because their BCM is different from others. I like a different taste now and then. apart from that, nothing special.

I have yet to try the original though

Those are the staff likely jiuhu kias
There’s no original as since the last generation the stall was spilt into 2-3 fractions.
Vile piece of shit brother who can’t get along with his siblings. A lot similar like the hong lim curry puff saga whom one brother chase the other all over sg to open rival stalls right next door in every location.

 

[Narong Wongwan]

I just wanna learn how they get so many non pr jhk or jh uncles or aunties to cook ah.

Many are PRs and new citizens as those on work permit can’t work in hawker centers

 

[Sinkiesuk]

Many are PRs and new citizens as those on work permit can’t work in hawker centers

Msian pr usually can find corporate office job easily.

 

[jurongwest]

The Hong Lim stall is operated by the cousin of the Tai Hwa owner. That's closer to the real deal.

Even so, the other time michelin tai hwa one took out a full page ad in the Shit Times to distance himself from the Tai Wah brand altogether....

 

[Hypocrite-The]

View attachment 242077

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

The business is set up by sponsors using the Tai Hwa name ..so bankrupt also no big deal

 

[RelativeMath8994]

It's no longer taste good anyway. Then still need see CB faces of those staffs. We are customer, they suppose to serve us like master. Especially those jhk, they are lower than dog status still want act yaya.

 

[Narong Wongwan]

It's no longer taste good anyway. Then still need see CB faces of those staffs. We are customer, they suppose to serve us like master. Especially those jhk, they are lower than dog status still want act yaya.

Not all jhk are like that
You get good ones too but this particular brand most of their staff from across the outlets are like that. Maybe it’s the company culture.

 

[searcher1]

The only thing different is "Ti-Po" that create the distinct flavor, the rest is just premium BCM ingredient.
Reminder to any hawker, have a running water beside the stove & rinse the noodles with cold water
Rinsing noodles with water—typically cold water—stops the cooking process so they don't turn mushy
It also washes away excess surface starch, which prevents them from clumping together
Many Asian noodle are rinsed in cold water to preserve their bouncy, chewy texture and to stop them from continuing to cook.
This is basic hawker noodle knowledge, but many have stop practising, especially cook by FW ... then their food standard dropped & is like WTF

 

[birdie69]

The only thing different is "Ti-Po" that create the distinct flavor, the rest is just premium BCM ingredient.
Reminder to any hawker, have a running water beside the stove & rinse the noodles with cold water
Rinsing noodles with water—typically cold water—stops the cooking process so they don't turn mushy
It also washes away excess surface starch, which prevents them from clumping together
Many Asian noodle are rinsed in cold water to preserve their bouncy, chewy texture and to stop them from continuing to cook.
This is basic hawker noodle knowledge, but many have stop practising then their food standard dropped & is like WTF

Expected it will close down, expensive and amount of food served is so miserably small.
Feel being cheated and never patronise the stall anymore

 

[k1976]

YAHOO POLL: Does slower wage growth worry you?​

Yahoo News Singapore
Fri, 29 May 2026 at 6:07 PM SGT
1 min read
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Salary growth is set to slow in 2026, according to MOM. (PHOTO: Getty Images)
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Singapore's wage growth is expected to moderate this year as companies take a more cautious approach amid geopolitical tensions, inflation risks and an uncertain global economic outlook. According to the Ministry of Manpower's latest wage report, nominal wages of resident employees rose 4.9% in 2025, down from 5.6% in 2024.

The ministry said Singapore's focus remains on aligning salary increases with productivity gains while preserving employment.

The slower pace of wage growth comes as businesses grapple with rising labour costs and economic uncertainty. More than half of Singapore companies surveyed by an industry group last month said they were concerned about labour expenses, while the unemployment rate edged up to 2.1% in the first quarter from 2% previously.