Malaysia
Singapore
Thailand
I’m still laughing at my silly blunder when I had first came across the name of this new hawker stall, New Horse Noodles, at Chinatown Complex. I had assumed that Troy and Scott were Malaysian, thinking that ‘新马’ actually meant a modern take on Malaysian noodles.
Quite the contrary. The brothers are Singaporean and had travelled to Malacca, where they chanced upon a Hakka yong tau foo stall that’s owned by an 85-year-old ah ma. They fell in love with her cooking, and over the course of a heartfelt conversation, learnt that that she had no one to pass her recipe on to — her family wasn’t interested.
When they attempted to ask the ah ma for her recipe, they didn’t expect her to agree. It was a perfect scenario — Troy had always wanted to go into F&B while Scott wanted a change in career. They then spent 10 days learning the craft of yong tau foo making.
As for the broth and dry noodles, they researched and tested entirely on their own. As they were food vloggers in the past, they had a chance to try a lot of food and were able to use their taste buds to their advantage.
When the brothers returned to Singapore, they continued fine-tuning and perfecting their craft. Thus, the stall’s name was created as a tribute to their Malaysian master as well as to themselves. Every morning, making the filling and stuffing each ingredient has become part of the siblings’ mise en place.
Ironically, Malacca is also a place where I savoured some of the best Malaysian-style dried noodles IN MY LIFE, specifically bee tai mak tossed in dark soy sauce, then served with bak chor, spring onions, and pork lard. Naturally, my standards were a little high, and I hoped Troy and Scott’s noodles would satisfy those lingering cravings.
What to order at New Horse Noodles
If you’re as hopeless at making decisions as I am (I can never seem to decide what I want), you’ll be glad to know that New Horse Noodles makes things easy with just 1 item on the menu: Home-made Hakka Yong Tau Foo Set (S$6.50). We topped up S$2 for 3 meatballs, bringing the total to S$8.50.
The noodles instantly reminded me of the bowl of dry noodles an ex-colleague from Malacca had brought us several times; each strand was coated in glossy dark soy sauce and topped with minced meat, pork lard, and spring onions.
Though the noodles were cooked perfectly and maintained a satisfying bite, I couldn’t help but notice that the ‘kee‘ flavour was a little too strong for my liking. The unctuousness of the pork lard oil was also very mild and I had hoped for a more robust, sinful combination. When I gave the brothers my feedback, they commented that many of their regulars are senior folk, and they had reduced the amount of pork lard oil after receiving comments that it was too oily.
Fortunately, Troy and Scott took my feedback into consideration and have improved since my last visit. Hopefully, your experience will be a better one. The brothers are perfectionists and passionate about their craft, constantly tweaking things to make sure that their customers are truly satisfied. Then again, with such a diverse age group, it’s hard to satisfy everyone — to each their own.
The golden nuggets of pork lard were crispy and sinfully delicious. Some may find the portion of minced pork a little sparse, but from my experience, it’s very much in line with what you’d typically get in Malaysia.
The meatballs were piquant and savoury with a crisp outer layer. According to Scott, they are exploring the idea of making each hand-crafted meatball at least twice its current size, with a future price of 2 for S$2.
I’m accustomed to seeing ikan bilis and soy beans in a bowl of yong tau foo. Thus, the sliced carrots were a surprise, and honestly, a breath of fresh air.
The broth was clean and subtly sweet, tasting remarkably similar to my favourite ABC soup I enjoy on a regular basis. Scott shared that the soup has been improved over time after the feedback of different chefs.
The ingredients — stuffed bittergourd, beancurd, tau pok, and 2 pieces of rolled tau kee — were all executed very well. Each handmade variety tasted fresh and the generous filling of minced pork and fish paste elevated the entire bowl. You can genuinely taste the care and dedication the brothers pour into every piece.
Dunking each piece piece of yong tau foo into the chilli is a game changer. The chilli is vibrant with hints of citrus, delivering a bold kick of heat that isn’t for those with low spice tolerance.
Who New Horse Noodles is best for
It’s perfect for yong tau foo lovers who are looking for something hearty, yet light.
How to get there?
You can take the MRT and alight at either Chinatown MRT Station (NE4/DT19) or Maxwell MRT Station (TE18). Alternatively, there are bus services bringing you to the nearest bus stops: Maxwell Stn Exit 2 and New Bridge Ctr.
Do we recommend New Horse Noodles?
As someone who loves yong tau foo, I will say yes. I’m looking forward to paying them another visit to try the noodles again.
Just 2 months in, the brothers are still constantly gathering feedback from customers on how to improve their offerings. If you’re in Chinatown, do pay these 2 young chaps a visit and enjoy their yong tau foo crafted with love and hard work.
