New Horse Noodles not closing after all, but only one brother staying on as hawker

Scott Lee, 29, is giving the Chinatown stall another shot, while brother Troy, 31, is leaving hawker life behind. What changed for the siblings who once said the lifestyle wasn’t what they wanted?

Brothers Troy Lee, 31 (left) and Scott Lee, 29, of New Horse Noodles. (Photos: 8days/Kelvin Chia)

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If you rushed down to New Horse Noodles for a farewell bowl, here’s some good news: the hawker stall at Chinatown Complex Food Centre, which sells handmade Hakka yong tau foo and Malaysian-style dry noodles, is staying open.

Brothers Scott Lee, 29, and Troy Lee, 31, had previously announced that the stall would close on Oct 25, merely five months after opening. Scott said back then that “the lifestyle is not what we really want”.

But encouraged by customers urging them to keep going, Scott has decided to give the business another shot. There are some major changes, though: Troy has left the daily operations, while Scott has hired an employee to help run the stall.

Older brother Troy Lee (left) is leaving New Horse Noodles to pursue software development. (Photo: 8days/Kelvin Chia)

CUSTOMERS URGED THEM TO KEEP GOING

Scott shared that news reports about their impending closure brought customers down to the stall, including people trying their food for the first time.

Regulars and newcomers alike told the brothers it would be a pity to close shop and encouraged them to give the business more time. Some offered marketing advice and help to streamline operations, while others offered to help find a better location with more favourable rent.

Their encouragement prompted Scott to reconsider whether a different way of running the stall could make hawker life more manageable.

BUSINESS HAD POTENTIAL

Scott said the repeated encouragement “made me realise that perhaps the business had more potential than I had initially given it credit for”.

Since the closure announcement, daily sales have risen modestly by up to 20 bowls, with some first-time diners returning. But that wasn’t the main reason he stayed.

“Even without the increase, I think I would still have wanted to continue because I didn’t feel that we had fully explored what New Horse Noodles could become.”

(Photo: 8days/Kelvin Chia)

RECOVERED S$20,000 INVESTMENT

Scott said the stall is profitable and has recouped its S$20,000 investment but declined to disclose monthly profits as earnings fluctuate. “I’ve also recently hired an employee, so the cost structure has changed,” he added.

The brothers previously shared that they were working around 70 hours a week. Scott, a former fintech product manager, who earned between S$5,000 and S$10,000 monthly, had said that he was probably earning “less than minimum wage”.

“Thankfully, things have improved and we’re no longer in that position,” he said, crediting more efficient processes for reducing their workload.

Hiring help wasn’t seriously considered initially as the first-time hawkers thought they could manage on their own. Speaking to experienced hawkers changed Scott’s perspective.

“I realised that perhaps the problem wasn’t necessarily the business itself but the way we were running it,” he explained.

Hiring an employee will reduce his profit initially but he hopes it will help him improve the food and grow the business. “I’m taking a calculated risk here,” he said.

TROY BOWS OUT, SCOTT CONTINUES

While Scott has changed his mind about leaving, Troy is moving into software development, which Scott said is more aligned with his brother’s interests.

Scott said Troy supports his decision to continue, provided he has thought it through properly. “Initially, I felt a little uncertain and sad about doing this on my own,” Scott admitted. “Having someone beside you who is going through the same struggles makes a difference.”

Still, he sees this as an opportunity to learn to manage the business independently and take greater responsibility for it.

Scott’s new employee handles tasks such as stuffing yong tau foo, cooking noodles and cleaning, while he continues making sauces and marinating meat.

“I want to make sure that as we grow, we don’t lose sight of what makes our food what it is,” he explained.

He hopes this frees up time to improve the food and customer experience, and create videos for social media marketing. “The aim is to build a business that doesn’t depend on me having to do every single task myself.”

OPENING SIX DAYS A WEEK

The stall now opens six days a week instead of five, from 9am to 2pm, with Friday as its closing day.

Despite the additional operating day, Scott hopes to work fewer hours each day with his employee’s help. He hasn’t yet worked out how much time he can save as they’re still adjusting to the arrangement.

Scott Lee, 29, (left) will continue the business with the help of a new employee, while Troy Lee, 31, (right) has decided to bow out. (Photo: 8days/Kelvin Chia)

Fridays also involve preparation and recipe development. Scott said he will work with different chefs to fine-tune the food but did not elaborate on who they are.

“I believe there’s always room for improvement, and I want to keep learning from people who are more experienced than me.”

Scott hasn’t set a deadline for assessing whether the new arrangement works. “Of course, I’m not continuing at all costs,” he said. “I’ll keep evaluating whether the business makes sense financially and whether the lifestyle it offers is one I’m happy with.”

HANDMADE HAKKA YONG TAU FOO AND MALAYSIAN-STYLE NOODLES

The brothers started New Horse Noodles after leaving careers in fintech and trading. They learnt to make Hakka yong tau foo from an 85-year-old hawker in Malacca, training with her for 10 days before bringing the recipe to Singapore.

Prices remain unchanged. The stall’s Handmade Hakka Yong Tau Foo Set (S$6.50) pairs stuffed tau pok, tofu, tau kee and bitter gourd in soup with Malaysian-style dry noodles.

During our colleague’s previous visit, we enjoyed the springy noodles coated in mildly sweet dark soy sauce and sesame oil, with minced pork, fried shallots and crunchy pork lard. The broth, simmered with carrots and corn, boasted a pleasant natural sweetness.

New Horse Noodles is located at #02-148 Chinatown Complex Food Centre (Red Zone), 335 Smith Street, Singapore 050335. Open Sat-Thur 9am-2pm. Closed Fri. More info via Instagram .

This story was originally published in 8Days.

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29岁的斯科特·李决定重操旧业，再次在唐人街摆摊，而他31岁的哥哥特洛伊则彻底告别了小贩生活。这对曾经声称自己不想要这种生活方式的兄弟，究竟是什么改变了他们的想法？

新马面条店的特洛伊·李（31岁，左）和斯科特·李（29岁）兄弟俩。（图片：8days/Kelvin Chia）

这段音频由人工智能工具生成。

如果你急忙赶到新马面馆吃一碗告别面，这里有个好消息：位于牛车水综合美食中心的这家小贩摊位，出售手工制作的客家酿豆腐和马来西亚风味干面，将继续营业。

29岁的斯科特·李和31岁的特洛伊·李兄弟俩此前宣布，他们的摊位将于10月25日关闭，距离开业仅五个月。斯科特当时表示，“这种生活方式并非我们真正想要的”。

但在顾客们的鼓励下，斯科特决定再试一次。不过，生意也发生了一些重大变化：特洛伊不再负责日常运营，而斯科特则雇佣了一名员工来帮忙打理摊位。

哥哥李德荣（左）将离开新马面，转而从事软件开发工作。（图片：8days/Kelvin Chia）

顾客们敦促他们继续前进

斯科特表示，有关他们即将关门的新闻报道吸引了顾客来到摊位，其中不乏第一次尝试他们食物的人。

老顾客和新顾客都告诉兄弟俩，关门太可惜了，鼓励他们再坚持一段时间。一些人提供了营销建议，帮助他们简化运营流程，还有人提出帮忙寻找租金更优惠的店面位置。

他们的鼓励促使斯科特重新考虑，改变摊位经营方式是否能让小贩的生活更容易管理。

这家企业有潜力

斯科特表示，不断的鼓励“让我意识到，这家企业或许比我最初认为的更有潜力”。

自宣布停业以来，日销量略有回升，最多增加了20碗，一些首次光顾的顾客也再次光顾。但这并非他留下的主要原因。

“即使没有涨价，我想我还是会想继续下去，因为我觉得我们还没有充分挖掘出新马面条的潜力。”

（图片：8days/Kelvin Chia）

追回20,000新元投资

斯科特表示，摊位盈利状况良好，已收回2万新元的投资，但他拒绝透露每月利润，因为收入会有波动。“我最近还雇佣了一名员工，所以成本结构也发生了变化，”他补充道。

兄弟俩此前透露，他们每周工作约70小时。斯科特曾是一名金融科技产品经理，月收入在5000至10000新元之间，他表示自己的收入可能“低于最低工资标准”。

“值得庆幸的是，情况已经好转，我们不再处于那种境地了，”他说道，并将工作量的减少归功于更高效的流程。

起初，这些初次摆摊的小贩并没有认真考虑过雇人帮忙，因为他们认为自己可以应付。但与一些经验丰富的小贩交谈后，斯科特的想法发生了改变。

“我意识到，问题或许不在于企业本身，而在于我们的经营方式，”他解释说。

雇佣员工初期会降低他的利润，但他希望这能帮助他提升食品质量并拓展业务。“我这是在进行一项经过深思熟虑的风险评估，”他说。

特洛伊退出，斯科特继续

虽然斯科特改变了离开的想法，但特洛伊正在转行从事软件开发，斯科特说这更符合他哥哥的兴趣。

斯科特表示，只要他深思熟虑，特洛伊就支持他继续下去的决定。“一开始，我独自一人面对这一切，感到有些忐忑和难过，”斯科特坦言，“身边有个人和你一起经历同样的挣扎，感觉会不一样。”

不过，他认为这是一个学习独立管理企业并承担更大责任的机会。

斯科特的新员工负责酿豆腐、煮面条和清洁等工作，而他则继续制作酱汁和腌制肉类。

“我希望确保我们在发展壮大的同时，不会忘记是什么让我们的食物成为现在的样子，”他解释说。

他希望这样能腾出时间来改善食品质量和顾客体验，并制作社交媒体营销视频。“我的目标是打造一个无需我事事亲力亲为的企业。”

每周营业六天

该摊位现在每周营业六天，而不是五天，营业时间为上午 9 点至下午 2 点，周五为闭馆日。

尽管增加了一天的营业时间，斯科特希望在员工的帮助下，每天能减少工作时长。由于他们仍在适应新的安排，他还没能计算出究竟能节省多少时间。

29岁的Scott Lee（左）将在一名新员工的帮助下继续经营这家​​公司，而31岁的Troy Lee（右）则决定退出。（图片：8days/Kelvin Chia）

周五还要进行食材准备和菜谱研发。斯科特表示，他会与不同的厨师合作，对菜肴进行微调，但没有透露合作厨师的具体身份。

“我相信总有进步的空间，我希望继续向比我更有经验的人学习。”

斯科特没有设定评估新安排是否有效的最后期限。“当然，我不会不惜一切代价继续下去，”他说。“我会持续评估这项业务在财务上是否可行，以及它所提供的生活方式是否令我满意。”

手工客家酿豆腐和马来风味面条

兄弟俩辞去了金融科技和交易行业的工作后，创办了新马面馆。他们向马六甲一位85岁的小贩学习制作客家酿豆腐，跟随她学习了10天，之后才将这道菜的配方带到新加坡。

价格不变。该摊位的手工客家酿豆腐套餐（6.50新元）包含酿豆泡、豆腐、豆腐皮和苦瓜，配以马来西亚风味的干拌面。

上次同事来的时候，我们很喜欢这里劲道的面条，裹着微甜的黑酱油和芝麻油，配上肉末、炸红葱头和香脆的猪油渣。汤底是用胡萝卜和玉米熬制的，带着令人愉悦的天然甜味。

新马面位于新加坡牛车水综合美食中心（红区）#02-148，史密斯街335号，邮编050335。营业时间：周六至周四上午9点至下午2点，周五休息。更多信息请关注Instagram。

本文最初发表于《8Days》杂志。

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