The stall in MacPherson has a completely different name from its fancier sibling eatery.
Hei Bai Chao is owned by brother-and-sister duo Claire, 44, and Alex Ng, 40 . The siblings previously managed Soi 19, which was first opened by their father in an Ang Mo Kio kopitiam in 2012, before stepping back to focus on their own venture Daruma Tavern, in 2021.
While “business is still going strong” at Daruma Tavern, Claire explains that they decided to open a food court stall to “reach out to even more people”, focusing on “two of our specialties [at Daruma Tavern]", which are the KL dai lok mee and fried Hokkien prawn mee. They’ve kept the branding separate as the towkays say the menu at Hei Bai Chao is more condensed compared to Daruma Tavern’s.New offerings at the MacPherson outlet includes JB-style san lou bee hoon, essentially a crispy bee hoon ‘pancake’, as well as old-school pig’s trotter bee hoon.
Hei Bai Chao’s signature eats are created by Jeff Lim, 41, Claire’s Pontian-born boyfriend and head chef at Daruma Tavern, who previously worked at his family’s zi char eatery in JB before moving on to Soi 19.Note that prices here aren’t much cheaper than Daruma Tavern’s, despite it being a self-service locale. Nonetheless,Caramelly dark soy sauce-slicked flattish yellow noodles, cooked till smoky with lard, pork belly, fish cake and cabbage.
okkien mee, comprising fat yellow noodles with thin bee hoon, sea prawns, pork belly and squid. This dish is about a dollar cheaper here than at Daruma Taven, for a similar portion.New on the menu: JB-style crispy bee hoon loaded with prawns, pork belly, fish cake and veggies. Also new: theOne of Daruma Tavern’s Christmas specials that were “so popular” that it has now made it onto the permanent menu at Hei Bai Chao. It costs $32 for the whole shank, though smaller portions are available too.
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