At 22 years old, Marvin Kay is a young hawker who ventured on his own serving bak chor mee that he has been so familiar with since childhood. He learnt his skills from his grandpa and uncle, who run the Michelin Gourmand listed stall - Ah Ter Teochew Fish Ball Bak Chor Mee at Amoy Street Food Centre. Marvin's busy routine begins at 4am, when he sets off to Redhill Market to get fresh prawns and ingredients. Single-handedly, he does all the cooking himself, from frying pork lard and shallots, cooking broth and chilli sauce, braising mushrooms, and preparing ingredients. The minced pork and liver are marinated before. By 7am, he is ready to serve piping hot noodles.The noodle, coated well with sauces, is topped with marinated minced pork and liver, prawn, fishball, meatball, etc. Pair it with the robust flavourful soup, cooked with big bones and dried sole fish, makes a comforting meal! Do drop by and give our young hawker your support! Operating hours:7am - 6pm on weekdays, closed on Thursdays7am to 3pm on weekendsAddress: Maxwell Food Centre #01-26, Singapore 069184Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/happy-dayshttps://uppbeat.io/t/the-lakes/bluebird*****************Join HappyCat. for more food adventures! Watch the latest videos here:Can't be Cheaper - $2.50 Claypot Bak Chor Mee | Singapore Hawker Food at Ah Gong Minced Pork Noodlehttps://youtu.be/QrY8F8AqLGEWok Hei Aplenty - smokey, velvety Hor Fun doused with egg-laden gravyhttps://youtu.be/WwHLJq8b-AQ*****************Check out our Social Media pages for our trails: We cordially invite you to join our Facebook group, & support our heritage hawker food offered by our hardworking stall owners. https://www.facebook.com/groups/1631153023937667Instagram: https://instagram.com/happycat.heipimaoIf you have a story to share and are keen to be featured on the channel, drop us an email!
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