If you’ve been to Orchard Bak Chor Mee at Orchard Plaza recently and noticed a familiar face missing behind the counter — you’re not imagining things.
Andrew Yong, 65, better known as uncle Andrew, the genial hawker who won over supper-goers with his dry minced meat mee sua, has left the hip noodle bar after just nine months.
He’s now cooking at a humbler spot — the newly opened Clarke Quay Bar Chor Mee stall at SinFoodie Food Court in Clarke Quay Central’s basement. Same same, but different?
Previously at BK Eating House, then Orchard Plaza
Before his Orchard stint, Uncle Andrew first made his mark at Shan Yuan Teochew Kway Teow Mian in BK Eating House along South Bridge Road. That’s where his signature dry minced meat mee sua won him a loyal late-night following.
Earlier this year, in February, he was headhunted by one of his regulars — who wanted to set up a new noodle bar in Orchard Plaza. The result: Orchard Bak Chor Mee, a trendy 12-seat supper joint styled like a Singaporean ramen bar. Open from 8pm to 5am daily, it quickly drew queues.
New stall at Clarke Quay Central food court
Nine months later, though, the veteran hawker decided to trade the buzzy nightlife for something quieter and simpler.
He’s now helming Clarke Quay Bar Chor Mee at the new SinFoodie Food Court in Clarke Quay Central (yes, the one right in front of Don Don Donki). The food court houses nine stalls and runs from 7am to 10.30pm daily — a big change from his 5am supper shifts.
“The crowd here is different — mostly office people during lunch and dinner,” says Andrew. “But some of my old customers still drop by to visit me.”
Business is steady so far, though the peak hours have shifted from post-clubbing to post-office.
Why he left Orchard eatery
So, why the early exit from his Orchard gig? “After a few months, I wasn’t happy with the environment, so I decided to find a way out,” he shares simply. “Working late nights isn’t good for my health.”
When asked if there was any tension between him and the Orchard Bak Chor Mee owner, Andrew shares: “He hasn’t contacted me since I left — but if he does, we’ll still chat… more or less.”
His new Clarke Quay stall is backed by the team behind Korean F&B names like O.BBA BBQ and Oni Kimbap, together with the operator of SinFoodie Food Court.
Funny enough, history repeated itself — one of O.BBA’s master franchisees, Seah Yong Kiang, 38, used to be one of Andrew’s customers at Orchard Plaza. “Uncle Andrew told me he wanted to quit for personal reasons,” Seah says. “So when a friend was setting up this food court, we thought — why not open a new stall for him here?”
“I’m happier here”
“They gave me a good offer,” Andrew says. “My job [at Clarke Quay] is to train a few youngsters, and I’ll cook during lunch and dinner to maintain my flow of customers.” Outside of the lunch and dinner rush, he hands over the ladle to his assistants.
Andrew works 12-hour shifts now vs 14 in the past, and finds life at the new stall less hectic than before. At Orchard, he was overseeing everything and constantly cooking. “I’m happier here because my job is more relaxing as a trainer so I don’t have as much of a burden,” he shares, adding that he still earns the same salary as before.
Who’s cooking at Orchard Bak Chor Mee now? “My former boy who worked with me there is leading the team now. He’s almost mastered my way of cooking, how to season the liver and meat, and even the soup,” Andrew shares generously.
He adds that the young assistants working with him at Clarke Quay are all new disciples.
The divorced father of two, an accountant and an engineer, says his children are unlikely to follow in his hawker footsteps.
Signature Bak Chor Mee Sua (Dry), from $7.50
Expect a similar line-up to Orchard Plaza’s menu, minus the laksa. Diners can choose between mee pok or mee sua, priced at $7.50 for a small bowl and $9.50 for large. Other noodle options, including kway teow and mee tai bak, are also available.
Each bowl of bak chor mee features noodles tossed in house-made vinegar and chilli sauce, topped with braised mushrooms and crispy lard. It comes with a bowl of soup with pork liver slices, minced pork, cooked pork slices, fishcake, fishballs, fish dumplings, and pork balls. You can also opt for a soupy version of the noodles if you prefer.
Here are other dishes on offer:
Signature Pork Liver (Soup or Dry), $7
Special Pork Ball Soup, $7
Fish Dumpling Soup, $7
Yellow Tail Fishball Soup, $7
Clarke Quay Bar Chor Mee is located at Clarke Quay Central, #B1-K6, 6 Eu Tong Sen Street, S059817. Open daily 8am-9.30pm. More info via Instagram.
Photos: Clarke Quay Bar Chor Mee
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