Tai Wah Pork Noodle (Hong Lim)

Tai Wah at Hong Lim Food Centre shares its roots — and its fame — with Hill Street Tai Hwa, the two stalls springing from the same family before going their separate ways. The bak chor mee here is tossed in a tangy black-vinegar-and-chilli sauce, crowned with minced pork, meatballs, liver and crisp fried sole, and it holds its own Bib Gourmand. Regulars debate endlessly over which Tai Wah/Hwa is better, so try both and pick a side. It's cash only with a steady queue, but turnover is reasonably quick. Order it dry for the fullest hit of vinegar and chilli.