Customers urged them to keep going
Scott shares 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.
“Biz had more potential than I had initially given it credit for”
Speaking to 8days.sg, Scott says 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.”
Recovered their $20,000 investment
Scott tells us the stall is profitable and has recouped its $20,000 investment, but declines to disclose monthly profits as earnings fluctuate. “I’ve also recently hired an employee, so the cost structure has changed,” he adds.
The brothers previously told 8days.sg they were working around 70 hours a week. Scott, a former fintech product manager who earned between $5,000 and $10,000 monthly, said then that he was probably earning “less than minimum wage”.
“Thankfully, things have improved, and we’re no longer in that position,” he says, crediting more efficient processes for reducing their workload.
Why hire help now?
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 explains.
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 says.
Photo: Instagram/newhorsenoodles
Troy bows out, Scott continues
While Scott has changed his mind about leaving, Troy is moving into software development, which Scott says is more aligned with his brother’s interests.
Scott says 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 admits. “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 explains.
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.
Fridays also involve preparation and recipe development. Scott says 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 says. “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 ($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 St, S050335. Open Sat–Thur 9am–2pm. Closed Fri. More info via Instagram.
Photos: Kelvin Chia
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