Two-month-old Soon Heng Pork Noodles sits at an inconspicuous nook of the kopitiam located at the junction of Neil Road and Keong Saik Road. It serves only one item: bak chor mee in soup, with mee kia, mee pok, thin kway teow or mee tai mak. For the uninitiated — this soupy version of bak chor mee is often known as “Bedok style”. It's made famous by the many Teochew stall owners in the area selling the dish, especially those in Block 85 Bedok North Street 4 (aka Fengshan Food Centre). From the outside, Soon Heng doesn’t seem very special. But their regulars — spanning middle-aged uncles to impeccably dressed OLs and sleek creative types — start streaming in even before the lunch hour. Helming the little stall is a jovial, rosy-cheeked 44-year-old Andrew Tan who looks every bit the hawker stall towkay: except that his last position was as an IT division head for an MNC (he declined to name the company). A tech guy cooking bak chor mee? For real.

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