Scott Lee, 29, has chosen to keep New Horse Noodles running despite earlier plans to shut down, while his brother Troy Lee, 31, steps away from hawker life.
- Original closure plans reversed after strong customer support
- Scott Lee takes over sole management with hired assistance
- Troy Lee leaves hawker life for software development
What happened
New Horse Noodles, a popular hawker stall in Chinatown Complex Food Centre, initially announced its closure after just five months due to the demanding nature of the business. The stall sells handmade Hakka yong tau foo and Malaysian-style dry noodles, gaining attention for its authentic flavors. However, following an outpouring of support from both regulars and new customers, Scott Lee decided to continue operating the business on his own, while his brother Troy stepped away.
Scott has since hired an employee to help with daily operations, aiming to reduce his previously intense 70-hour work weeks. Troy, meanwhile, is pursuing a career in software development, stepping away from the physically demanding hawker lifestyle. Scott hopes these changes will provide a more sustainable way to run the stall and allow for further growth.
Why it feels good
The decision to keep New Horse Noodles open brings reassurance and excitement to loyal patrons and the hawker community alike. Customers’ heartfelt encouragement and offers of support gave Scott renewed confidence in the stall’s potential, highlighting the meaningful connection between hawker vendors and their communities. It’s a reminder that small businesses can thrive with a little encouragement and adaptability.
With the addition of hired help, Scott can focus more on enhancing the food quality and customer experience, which had become difficult during the brothers’ initial run juggling long hours. This shift not only lightens his workload but opens doors to new ideas for marketing and streamlining operations, all of which bode well for the stall’s future.
What to enjoy or watch next
Visitors to Chinatown are invited to savor New Horse Noodles’ signature dishes, now available six days a week with slightly expanded service hours. Scott plans to keep the recipes and preparation methods true to what made the stall popular while exploring opportunities to expand its reach, including social media videos showcasing their cooking process and flavors.
For those interested in hawker culture, Scott’s journey highlights the challenges and rewards of independent food entrepreneurship. As the business evolves, stay tuned for new menu developments and possible improvements in location and operations, guided by customer feedback and ongoing innovation.