Hawker Behind Beef Noodle Chain Horiginal Plans To Close Shop After ‘Six-Figure Loss’, Opens Prawn Mee Stall Instead

Why prawn noodles? 

Michael explains: “Good prawn noodles are not commonly available, and once this is established, it will be much easier for operators like me to open in coffeeshops, since not all coffeeshops have prawn noodles.” 

Prior to opening Horiginal and Sixth Avenue Porky Prawn, Michael owned mee pok biz, Hosay Mee Pok, which he handed over to his partner in 2020. All Hosay outlets have since been shut down. Before that, the towkay also used to own a fish ball factory, but closed it down in 2019 before opening Hosay Mee Pok. 

All remaining Horiginal outlets slated to close by 2025

At its peak, Horiginal had nine outlets. It now has four remaining outlets at Telok Blangah, ⁠Hougang, ⁠West Mall and ⁠Jurong - and all their leases are set to expire next year. Unless business picks up, Michael says he doesn’t plan to renew the leases. Michael attributes the lack in biz to poor footfall due to Covid lockdowns back then, plus a generally lower demand for beef noodles. “If you ask me, the people who ate the beef noodles would come back, so our response was quite good. But the market for beef noodles is quite small, and we are selling ours at a very competitive price of $5,” he says. He explains that beef costs over $10 per kilo, as opposed to other meats like pork, which can be bought at half the price. 

Michael adds: “Beef noodles is not a popular dish, and my locations are weak. Our rental and utilities also work out to more than five figures a month, so it’s not sustainable to continue this business.” 

Invested $20K into new prawn mee biz 

This time, he invested around $20K into Sixth Avenue Porky Prawn Noodle. Is he afraid of being burnt again with this new stall? Michael thinks it’s worth the risk: “I’m always looking for cheap and economical food, and I think I serve economical and good food. So I strongly believe there’s still a chance,” he says.  

Though he has set up shop in a somewhat quieter location at Sixth Avenue, Michael explains that he chose this spot as the coffee shop is owned by his friend, who “knew that I shut down [Horiginal’s] Bedok Reservoir outlet, and quickly facilitated to accommodate me at Sixth Avenue”. Eventually, he hopes to expand and open outlets elsewhere. 

Since opening shop last week, the hawker says business has been encouraging: “In the past week, I’ve had customers who have come back six times already,” he shares. 

Prawn noodles with “unusual pork elements”

Michael’s prawn noodles are heavy on pig parts. His bowl features toppings like chunks of housemade prawn paste, medium sized white leg prawns, and assorted pork cuts. Besides the usual pork ribs, he also serves his noodles with innards like pork liver, kidney, pig stomach and pig heart. His broth, made with pork bones and fried prawn heads, is boiled for five to six hours daily. 

Though his prawn mee contains lots of pork, Michael says he still considers his dish more prawn-heavy. He explains: “This soup ratio is stronger in prawn [than pork]. This hybrid mix of porky prawn noodles is actually an idea to combine all the elements my family members love, including minced prawn and various pork cuts.” 

He plans to eventually introduce more unique cuts of pork, like long gu (pig’s spine). Currently, he and a hired chef take turns to cook at the stall daily.

Signature Prawn Noodle Soup starts at $5 here, and for pork lovers, Michael recommends Porky Noodles (from $5), which features all the pork innards mentioned above, or the Threesome Pork (from $8), which comes with more premium cuts like sweet intestine and pig’s tail. Dry versions are also available at 50 cents more.

Sixth Avenue Porky Prawn Noodle is at 15 Anamalai Ave, Bukit Timah, S279985. Open daily 9am - 8pm. Tel: 8692 3139. More info via Facebook. 

Photos: Sixth Avenue Porky Prawn Noodle

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