Horiginal is co-owned by Michael Ho (left in pic), 45, and Randy Pang, 30. Michael is an F&B veteran — he owns a food processing company that makes noodles, fishballs, and other food items, as well as hawker stall Hosay Mee Pok (the “Ho” in the stall’s name is his, um, trademark), which now has three outlets. “I’m a noodle lover,” says Michael on his foray into beef noodles, adding that he eventually wants to branch into prawn noodles and fish noodles too.
His young partner, Randy, who developed the recipes and cooks here, used to work for Michael at one of his stalls. Before that, he’d cut his teeth at other hawker stalls, where he learned how to make all sorts of noodles from various hawker veterans. The Johorite, who moved to Singapore 10 years ago, says he learned how to make beef noodles from his ex-boss, a “master” of the dish (he won’t say which shop except that it was at Kovan), and after heading up a number of Michael’s stalls became a natural choice to kickstart this new business.