Hill Street Tai Hwa Pork Noodle

This unassuming Crawford Lane stall earned a coveted Michelin star for its bak chor mee, and the queues have never let up since. Springy egg noodles are tossed in a tangy sauce of black vinegar and chilli, then topped with minced pork, bouncy meatballs, slices of liver, braised mushrooms and crispy deep-fried sole fish for crunch. The balance of sour, spicy and savoury is what sets it apart — ask for extra vinegar if you like it sharper. Be ready to invest an hour or more in the queue, and note it's cash only with limited opening days. Regulars swear the 'dry' tossed version beats the soup.