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.
ADVERTISEMENT
I see Lucas, i click Lucas
Lucas’ storytelling is Bourdain-esque. What I appreciate the most is his explanations of minutia like the chemistry, and science of the cooking
brave wearing a crisp white shirt to eat BCM
11:41 Glad you took the time to voice this criticism. No logical reason that authentic local cuisine be judged by French culinary standards
I'm glad you tasted the daughter's stall too and i totally agree - to me they are 99% identical and less of a wait time, happy you enjoyed both bowls!
As a Singaporean this is the first time I am learning the why's behind the cooking techniques in a BCM stall. Also, mad props to Lucas for nailing the pronunciation of the various noodle names--you sound like a local!
All things Lucas, all the time please.
The daughter stall, used to only focus on takeaway to reduce the waiting time for those wanting to eat in that’s why they have 2 stalls within the same coffee shoo
LUCAS?! IN MY COUNTRY!?
Lucas waiting in line is just another reason why he is one of the best food creators out there (long with Amy Lyon - Blondie in China). Guy Fieri would have an entitlement and just barge into the front of line. Respect!
Yoooo Lucas is in Singapore! I hope you have a 12 episode series here, Singapore takes our food seriously. Of course Lucas comes in with his homework done. Impeccable pronunciation of Teochew.
i like how lucas eloquently describe dishes so everyone can understand very well
We need more of this - Please don't let this be the only Singaporean eatery that Lucas does a video of, in a country of such rich culinary diversity and heritage!
“Aggressive” is such an interesting way to describe a dish. But now I want an aggressive bowl of noodles. It sounds delicious ❤
Lucas gives me the travel bug like nobody else, I really want to go where he goes and experience things as fully as he does! He's a true talent!
The chili sauce they add to the noodles is not the kind you would find in China. It is sambal chilli( meaning it has dried chillies, garlic, shallots, and most significantly belacan). The addition of sambal is a Southeast Asian adaptation.
the GOAT, Lucas....is back!
Lucas is back and I’m here for it
The way lucas talk about food is just perfect
Lucas was brave wearing a white shirt for this video