50% discount off rental rates! This caught Mr Jim Yeow Kin Mun’s attention and he decided to sign up for NEA’s Incubation Stall Programme. The idea of trying out as a hawker also resonated with the 39-year-old former interior designer, who shared that his father used to sell handmade wanton noodles at a coffee shop at Temple Street.
At Jim’s stall in Yishun Park Hawker Centre, it’s ‘mee’ time every afternoon. At 2.30pm, Jim will start making his signature wanton noodles from scratch, transforming flour and eggs to dough, and then kneading and pulling it to form noodles. The freshly-made springy noodles are air dried, and two days later, served to hungry, appreciative diners in a bowl of savoury soup filled with plump shrimp wantons, leafy greens and roasted char siew.
When asked to rate his son’s wanton noodles, Jim’s father replied with confidence that Jim’s noodles are definitely one of the better wanton noodles in Singapore, as not many stalls make their noodles from scratch.
Show Jim some support by visiting his stall at #01-12 Yishun Park Hawker Centre.