[1] It was founded in the 1930s by Tang Joon Teo, but after he fell ill during the 1960s, his second son Chay Seng took over its management.

Tang Chay Seng continues to run the stall, which was originally located at Hill Street, it moved in the 1990s to Marina Square and again in 2004 to Crawford Lane.

There are other affiliated stalls within Singapore, with his brother Tang Chai Chye formerly running High Street Tai Wah.

Tang Chay Seng's nephew, Arthur Tung Yang Wee, runs the Lau Dai Hua stall within Terminal 2 of Singapore Changi Airport.

[3] Hill Street Tai Hwa Pork Noodle became one of the first two street food stalls in the world to be awarded a Michelin Star, alongside Hong Kong Soya Sauce Chicken Rice and Noodle, gaining the recognition in the 2016 list for Singapore; this was the first time that Singapore had a Michelin Guide created for it.