Thai-Style Egg Rice Stall Running Egg Closes 9 Months After Opening To Much Media Buzz
Some netizens have complained about the “bird’s portion” of the runny omelette dishes at this Ang Mo Kio stall, which boasted cooks from TikTok-famous Bangkok eatery Hereduan.
Running Egg, the buzzy Ang Mo Kio hawker stall that brought Singapore a taste of Thai-style runny egg rice, has shuttered its only outlet, nine months after its launch.
Opened in late September last year by 40-year-old hawkerpreneur Harold Tan, Running Egg was inspired by the popular Bangkok eatery Hereduan. On a recent trip to Thailand, Harold was so taken by their signature ultra-runny egg rice that he decided to bring the dish home, even flying in two cooks from the original restaurant to recreate it here.
Harold (centre), with cooks from Thailand at his now-defunct stall Running Egg
At the time, Harold was optimistic. “The cooking method is unorthodox… the eggs are not scrambled – I went to Google what type of preparation method it uses, but there’s no description online for how it’s made, which makes it more interesting,” he told 8days.sg in an earlier interview.
Harold also co-owns other F&B concepts like Japanese steakhouse Wagyu X. He declined to be interviewed for this story when 8days.sg reached out to him for the reason behind the stall’s closure.
Photo: Instagram/Runningegg.sg
“Not goodbye forever”
While the concept gained initial buzz, the hype appeared to have simmered down quickly. In a recent post on Running Egg’s official Instagram page, the team announced that their last day of operations at Ang Mo Kio was on 30 June 2025. However, they also hinted that this may not be the end – calling it “not goodbye forever” but “just a break” as they explore new locations.
Netizens complain about small portions
A Facebook post about the stall’s closure posted by a netizen on the FB group ‘AMK/ Serangoon & Hougang Best Makan Places’, drew a flurry of comments, many complaining that the portions were too petite for the price point.
One commenter quipped that the dish was a “bird’s portion”. Another added: “Expensive and very small portion. Not worth it.” One even joked that it “felt like they just poured raw egg yolk on my rice.”
Still, the stall remained faithful to the original Thai preparation style, serving up five variations of its signature egg rice with toppings like prawns, Thai basil chicken, luncheon meat, pork jowl, and moo ping at prices ranging from $4 to $7.80 a plate.
Whether Running Egg will make a comeback remains to be seen. For now, it has officially closed its chapter in Ang Mo Kio.
More info via Instagram & Facebook.
Photos: Kelvin Chia
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