The outlet serves fishball mee with a “lighter” tonkotsu-inspired soup that No. 25 Minced Meat Noodle is known for. “We can’t possibly survive with just one stall, we won’t earn enough money for the rest of our lives,” say the young hawkers.
, Han says the Bedok kopitiam outlet will offer a new take on fishball mee. “We tried to stand out from other bak chor mee stalls when we first opened No. 25. Now we want to do something different for fishball noodles too,” he shares.
New specialities at Bedok include mazesoba , which features “ramen-style wheat noodles” from a supplier, minced meat seasoned with Japanese chilli oil and soy sauce, onsen egg and spring onions.You can order a variety of handmade fish cakes as sides here. The deep-fried snacks, like, are prepared daily from “pure yellowtail fish paste” by a supplier and served with house-made sambal mayo.Popular No.
Both outlets prepare the tonkotsu-inspired broth separately each day. “Our soup is quite complicated as it has a lot of components… Even when I make it, it can taste different from day to day. So we decided not to expand No. 25 [any further] at the moment,” he adds. The hawkers intend to close the Punggol outlet permanently once the lease is up “sometime this month” .Another reason for winding down their Punggol branch is due to manpower issues.
Compared to a No. 25 branch, Han says he’s more confident of maintaining the standards at Heng En thanks to a “simpler” tonkotsu-inspired broth.“We’re doing much better than what we expected. Sometimes we’ll be in disbelief – eh we managed to survive until now!” quips Chelsea, who was an accountant before joining her hubby in the hawker biz. “Although the second stall didn’t work out, we’re still very positive about our future.
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