The Millennial Hawkers Who Help Fry Geylang Lor 29 Hokkien Mee’s Famed Noodles
“It’s tough, but I want to carry on my old man’s legacy,” shares the towkay’s daughter, 37, who runs the stall with her 25-year-old hubby.
Geylang Lorong 29 Charcoal Fried Hokkien Mee is a popular name among Hokkien mee connoisseurs — the stall located not in Geylang but East Coast Road, is popular for its wok hei-kissed noodles cooked over a charcoal stove.
Its founder is Alex See (known by most as “Uncle Alex”), 70, who first cooked Hokkien mee over 54 years ago, when he helped his late father at the original Geylang Lorong 29 Hokkien Mee in the 1960s. His younger brother Hock Siong runs the Geylang location stall (he took over their dad’s stall in 1983), under the name Swee Guan Hokkien Mee. Uncle Alex thus decided to pay homage to the place his father started at, by naming his East Coast Road venture after the original address. Confusing, we know.
After 20 years in his current locale, uncle Alex has taken a backseat, only frying up noodles at lunchtime. He hands over the ladle to his 25-year-old son-in-law for afternoon and dinner service.
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