The stall, which serves Malaysian-style dry noodles alongside handmade Hakka yong tau foo, has seen daily demand rise by up to 20 bowls following the initial closure notice. Co-founder Troy Lee left the food business to pursue software development, leaving 29-year-old Scott to manage operations with newly hired help. This operational shift enables Scott to delegate cooking and cleaning while he focuses on marketing, sauce preparation, and meat marination. The business now operates six days a week from 9 a.m. to 2 p.m., taking Fridays off.
Key points
Strong patron feedback convinced the remaining brother that the food stall held significa…: Strong patron feedback convinced the remaining brother that the food stall held significant untapped business potential.
Hiring an employee helps resolve the unsustainable 70-hour workweeks that previously burd…: Hiring an employee helps resolve the unsustainable 70-hour workweeks that previously burdened the two founding brothers.
Restructuring duties allows the remaining owner to concentrate on core sauce production,…: Restructuring duties allows the remaining owner to concentrate on core sauce production, meat marination, and stall promotion.
Sources checked by our analysis pipeline: 1
Scott Lee, 29, is giving the Chinatown stall another shot, while brother Troy, 31, is leaving hawker life behind. What changed for the siblings who once said the lifestyle wasn’t what they wanted?
If you rushed down to New Horse Noodles for a farewell bowl, here’s some good news: the hawker stall at Chinatown Complex Food Centre, which sells handmade Hakka yong tau foo and Malaysian-style dry noodles, is staying open.
Brothers Scott Lee, 29, and Troy Lee, 31, had previously announced that the stall would close on Oct 25, merely five months after opening. Scott said back then that “the lifestyle is not what we really want”.
But encouraged by customers urging them to keep going, Scott has decided to give the business another shot. There are some major changes, though: Troy has left the daily operations, while Scott has hired an employee to help run the stall.
CUSTOMERS URGED THEM TO KEEP GOING
Scott shared that news reports about their impending closure brought customers down to the stall, including people trying their food for the first time.
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