China Street Rickshaw Noodles bids farewell after 80 long years
The local noodle legend finally pulls the plug
What a bittersweet moment for Hawker Food lovers. After almost eight decades of sizzling woks and the irresistible aroma of soy and ginger, the famed stall tucked behind Zhong Guo Jie Re Shi has quietly shut its door for the last time. The shrine of rickshaw‑style noodles, once a go-to stop for street‑food aficionados, will no longer whip up steaming bowls for the hungry crowd.
How it all came to a halt
- Soh Pho Tee, the stall’s beloved owner, decided to hang up the sack.
- “The stall is no more,” Larry Lai wrote on the Can Eat! Hawker Food Facebook group, confirming the news to the community.
- A picture of the empty storefront on that sunny afternoon shows the iconic signboard torn down – the final curtain call.
Foodies are already reminiscing about that strong broth, the perfectly boiled noodles, and the comforting swirl of dumplings that once filled the air. Even the last tinkle of a chisel on wood—like the sound of a closing door—has become a nostalgic echo. Though the stall is closed, the memories linger like a good dose of chili sauce on a tooth!
What the closure means for locals
Though it feels a little like a classic “end of an era” song, the community says: Take your final bowl, grab yours, and let’s raise a toast to the stories told over every handful of noodles. And hey, the next great Hawker Food spot is sure to rise. Until then, let’s keep the flavors alive by re‑creating those legendary mixes at home. Who’s ready to stir the pot?
One Dollar, One Bowl – Chinese Street Rickshaw Noodle in the CBD
Right in the middle of the hectic Central Business District, China Street Rickshaw Noodle has been serving juicy bowls of noodles for a pretty modest price. A small bowl of rickshaw noodles comes in at $1, and a larger option tops out at $1.50—a deal that’s hard to beat in a city where everything tends to cost a fortune.
What’s on the Menu?
- Rickshaw Noodles (Mee Sua & Bee Hoon) – $1 small, $1.50 large
- Straight‑up Noodles – the same price points for mee sua and bee hoon as well
- Fried Snacks – nuggets, luncheon meat, and ngoh hiang (deep‑fried meat rolls) to satisfy snack cravings
The Legacy Behind the Bowl
The stall, known locally as Zhong Guo Jie Re Shi, was founded in 1943 by Pho Tee’s mother. She started whipping up noodles on China Street to feed her six kids, and the dish quickly became a staple for the rickshaw pullers of Singapore in the late 1800s and early 1900s. Pho Tee, now in her seventies, has carried on the tradition after her mother moved the stall to Maxwell in 1978.
The Price Story
In 2016, the stall raised its prices from 80 cents to a dollar. Pho Tee explained that rising supply costs forced the change. She promised to keep prices as low as possible for as long as she can, and that she’s been keeping that promise to this day.
About Rickshaw Noodles
The dish takes its name from the rickshaw riders who, back in the 1880s‑1940s, carried their loads across the city and relied on this hearty meal to keep them going. It’s made from yellow Hokkien noodles simmered in a rich pork broth, then topped with crispy garlic and shallots for that savory crunch.
So next time you’re in the CBD, stop by for a bowl of rickshaw noodles (and maybe a snack) and taste a slice of Singaporean history at a price that even the most frugal traveler can afford.
