As festival season in Edinburgh goes into full swing, chef Alan Dickson of Ten Hill Place Hotel and local food writer Deborah Chu team up to compile their dream tasting menu of the city
Prawn Noodles, colloquially known as hae mee, is an iconic Singaporean hawker favourite , featuring a dark broth packed with prawn, seafood and sometimes even pork flavouring. Despite coming with a variety of toppings such as pork ribs, clams and pig’s tails, the star of the show is always the broth. Perfect for seafood and soup-lovers out there, here are.
0 Engagements
A court fight between the children of the man who founded Eng s wonton noodles and a business partner fizzled out yesterday, with each side losing their respective claims against the other.
But with a trademark dispute still before the court, the battle over the wonton mee business is far from over.
The legal tussles arose from a joint venture between Mr Desmond Ng, 51, the son of the late hawker Ng Ba Eng who ran a successful stall at Dunman Food Centre, and Ms Pauline New, 52.
In 2012, the stall moved to a shop at 287 Tanjong Katong Road called Eng s Noodles House, after Ms New s husband invested $150,000 to expand the business.
The Straits Times
Eng s wonton mee business fight: Court dismisses claims made by partner, founder s daughters
Eng s Char Siew Wantan Mee at 248 Tanjong Katong Road, which was set up on March 5, 2018.PHOTO: ST FILE
PublishedDec 22, 2020, 9:32 pm SGT
https://str.sg/JRqL
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