Brothers Scott Lee, 29, and Troy Lee, 31, who founded the stall, had announced plans to close it in late October after five months of operation, citing an unsustainable lifestyle after leaving their finance careers, Singaporean news site 8days reported.
However, following encouragement from customers to keep the business running, Scott has decided to give the stall another chance.
Customers, both regulars and first-time diners, have said the business deserved more time to grow. Some offered marketing tips and advice on improving operations, while others volunteered to help them find a new location with lower rent, Channel News Asia reported.
The support led Scott to reconsider whether changing the way the stall was run could make the business more manageable.
Troy has stepped away from daily operations, while Scott has hired an employee to help manage the business, AsiaOne reported.
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Brothers Scott Lee and Troy Lee and a noodle dish at their New Horse Noodles at Singapore’s Chinatown Complex Food Center. Photos courtesy of the restaurant |
Before entering the food industry, Scott worked as a fintech product manager, earning between S$5,000 and S$10,000 (US$3,900-7,800) a month, while Troy was employed as a trader.
The brothers entered Singapore’s hawker trade having no prior food and beverage experience. Before opening their stall in June, they spent 10 days training in Melaka under an 85-year-old hawker who taught them to make Hakka yong tau foo for free, The Independent Singapore reported.
New Horse Noodles received positive reviews on Google, averaging 4.8 out of 5 stars from more than 160 reviewers. Many customers said they had discovered the stall through the brothers’ Instagram Reels.
The stall’s menu includes a handmade Hakka yong tau foo set priced at S$6.50, featuring stuffed tau pok, tofu, tau kee and bitter gourd served in soup alongside Malaysian-style dry noodles.
The noodles are tossed in dark soy sauce and sesame oil, with minced pork, fried shallots and crispy pork lard adding flavor and texture. The accompanying broth, simmered with carrots and corn, offers a natural sweetness.