Teo Jun Jie and Soh Ren Jie opened their Hokkien Mee stall, Ah Jie Hokkien Mee, in Singapore's Ang Mo Kio in August after Teo's life-changing back injury led him to reevaluate his career. The inspiring duo, both with food and beverage experience, decided to share their passion for making the local seafood dish, infusing it with personal significance. Their creation process includes adding eggs, broth, prawns, and toppings that enhance the dish's flavor, mirroring their journey of resilience and entrepreneurship in the food industry.
Soh was whipping up a batch of 10 plates of the popular local seafood noodle dish. First, he threw eggs into the searing wok and scrambled them before adding two different types of cooked noodles. Next, he ladled in big spoonfuls of the broth, which gives the noodles their rich umami quality.
The idea for the business came to Teo when he was recovering from a severe back injury. In 2021, he was carrying a loaded pail of prawns for an ex-employer when he turned around and heard a loud click in his back, followed by intense pain.
During his yearlong recovery, he reflected on his career. But instead of abandoning his dream of making his mark on the food and beverage industry, he doubled down.
It hit me that I should be trying to do something for myself, that allows me the freedom to work how I want and not answer to anyone else.
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