Bon Appétit meets Chef Lucas Sin to try Singapore’s only Michelin-starred street food at Hill Street Tai Hwa Pork Noodle. Famous for their bak chor mee (minced pork noodles), this 94-year-old hawker stall always has a queue and has retained a Michelin Star for the past 10 years. These dry noodles are cooked with vinegar, chilli, and lard, topped with pork and wontons, and are an essential stop for anyone exploring Singapore’s street food. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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Shoutout to the white shirt shoutout! 😂🙌🙌🤌😊
I dont think many folks understand how much flavor all of that moving of the noodles in that water adds to it !
I just love how he describes food
The most impressive thing is that he managed to avoid getting a single drop of anything on his white shirt.
4:42 He's been working here for 87 YEAERS TOTAL WITH 60 AS THE OWNER ???
TEAM LUCAS🎉
Great to see the return of this series 😁
No seriously, I see Lucas and I click
5:31 You can mix the soup and noodles together, just add one or two scoops of soup. This allows the mixing of the noodles to be smoother. Makes it less dry when eating.
I watch quite a lot of Food-tubers and Lucas is one of the best at communicating the taste and experiences of the dishes he is showcasing.
Sauce is the soul of noodles. Lard is far more fragrant than any other cooking oil. Mix them well with the noodles, and it tastes absolutely delicious.
Fun fact: waiting in line is a Singaporean favorite past time
There’s beauty in recognition, but awards can miss the human story behind the plates. A star can lift a restaurant, yet it can also mask the strain, the small kindnesses, and the losses that happen every service. True excellence includes care for the team as much as creativity on the menu. When we honor chefs, let’s honor the people beside them — the line cooks, the dishwashers, the cooks who keep the heartbeat going
I have friends that also don't chew their noods..mind blowing stuff
Serious needs his own TV Show Click --------->
Ive always love a dry noodle style dish with a side of broth. Especially egg noodles.
My mother used to make this for me as a child and I've been looking for this style noodle fooorevvverrr. Thank you for bringing light to these iconic dishes!
I will listen to bro talk food all day.
Lucas is back!!!!
Much respect for waiting in line!