Queues at Hill Street Tai Hwa Pork Noodle, Hong Kong Soya Sauce Chicken Rice & Noodle after getting Michelin star

The long L-shaped queue at Hill Street Tai Hwa Pork Noodle during lunchtime yesterday. The hawker stall in Crawford Lane was awarded a Michelin star on Thursday. At 1.10pm yesterday, the queue at the stall grew to about 50 people, and customers said
The long L-shaped queue at Hill Street Tai Hwa Pork Noodle during lunchtime yesterday. The hawker stall in Crawford Lane was awarded a Michelin star on Thursday. At 1.10pm yesterday, the queue at the stall grew to about 50 people, and customers said they had to wait for more than an hour for their food.ST PHOTO: KEVIN LIM

A day after Hill Street Tai Hwa Pork Noodle was awarded a Michelin star, customers flocked to the hawker stall in Crawford Lane to get their hands on a bowl of Teochew-style pork-and-vinegar noodles.

At 1.10pm yesterday, the queue at the stall grew to about 50 people, and customers said they had to wait for more than an hour for their food.

A similar situation happened at the Hong Kong Soya Sauce Chicken Rice & Noodle stall in Chinatown Food Complex, which sells soya sauce chicken rice and soya sauce chicken noodles.

Its owner, Mr Chan Hon Meng, 51, expected larger crowds and decided to open earlier than his usual 10am opening time. But the first customer came at 8.50am, and by the time the stall opened at 9.15am, there were already 10 people in the queue.

Both stalls were awarded one-star ratings in the inaugural Singapore Michelin Guide, launched on Thursday night.

One first-time customer at Tai Hwa was full-time national serviceman Frederick Ann, 20, who lives in Commonwealth.

He said: "I like to try new recommendations. But I take the Michelin Guide with a pinch of salt. Even if the food here is very good, this stall is far from where I live."

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A version of this article appeared in the print edition of The Straits Times on July 23, 2016, with the headline 'Star attraction'. Print Edition | Subscribe