Mei Jie Porridge – A Sweet Farewell
After almost twenty years of dazzling Singapore’s morning crowd with silky congee, the beloved stall run by a dynamic duo is about to close its doors on 31 May. The news came through a Facebook post that the shop’s wifely side, Yunita, and her husband, Ivan, shared on 29 Apr.
Why the sudden goodbye?
- They were told by their landlord that the coffeeshop they’re nestled in will be getting a facelift in June.
- Their tiny stall will likely be swapped out, so they won’t have a place at the moment.
- The couple admits they’re “currently in the midst of finding a new place,” but they’re also bracing for a possible permanent shutdown.
What made Mei Jie so special?
The congee’s silky smooth texture comes straight from a traditional recipe that Ivan’s aunt—the stall’s namesake—taught him. When the aunt decided to hang up her apron after twenty years of scooping rice into bowls, Ivan and Yunita took over, keeping the family legacy alive.
Every morning, these two tough cookies start the day at 3 am. They’re up before the sun to gather ingredients and then go all out, hand‑stirring the pot for at least two hours. It’s hard work, but the result? A bowl of comfort that’s earned a legion of fans.
What’s the reaction from the community?
- Many patrons posted wishes for good luck and hopeful thoughts that the stall will find a new home.
- Some comments highlighted two everyday issues that slash hawkers’ lives: soaring rents and landlords who’re practically “unforgiving.”
While the congee might be leaving the streets, the flavour lives on in the memories of every breakfasteater who’s ever savoured that smooth, comforting bowl. The sting of goodbye is there, but the community’s warm wishes keep the spirit of Mei Jie alive, at least until the next bite‑sharp sunrise.
Stop the Sizzle! A Hawker’s Farewell in Clementi
Location: 722 Clementi West Street 2, #01‑150, Singapore 120722
Opening hours (before the curtain fell): Tue‑Sun, 6:30 am – 2:00 pm
Contact: [email protected]
What’s on the menu? A slice of nostalgia.
- Singaporean classics: Hainanese chicken rice, char kway teow, and laksa that could make a grown‑up weep.
- Sweet treats: A plate of kuih, fingers of chewy cassava, and a drizzle of caramel that is, frankly, eye‑watering.
- Drinks: A trusty cup of kopi or teh tarik that’s been brewed by the same pot for years.
The day the door closed
It was a quiet Tuesday morning when the lightbulb flickered and the siren of the bell stopped ringing. At 6:30 am the shop woke up as usual, but somewhere between 10 am and noon the hawker’s big red door just could not open any longer.
Why? The world changes between the noodles. A once‑busy corner of Clementi Turns into a strange new market—buildings were erected, roads widened, and the long‑lasting tradition of hawker cooking was replaced by a concrete wall of modern convenience. This simple example illustrates one of an on‑going joke about the Building Department, who once were thought to be impossible to satisfy.
Who benefitted?
- Businesses that make large buildings for boosting taxes brought more fuel to Beijing like an eagle in the 400k has filtered to a mall in the 2028.
- The local residents were saved from a pile‑up of foreign boland decisily located in a posh 2022 due to that, that get you down a 3:1 multiply, 200k YOY climbing, you’re the savings and endorsements.
Even after the closure, there’s talk about the next great thing; the chef’s new venture appears to a be awtry wind. It would be smart and better: Their chef is good at the entrepreneurship, it means they are able to bring fresh and creative ideas.
The impact
When the old hawker House at 722 Clementi West ended its dining services, a small community fenced its mouth to gather for the taste of the Big Harvests. The end of quaint simple life has set a new focus for restaurants to be a hotel and metel nests to tarous and setting new bamboo— to resshape stories that used policy to modern food and the fall of the level .,
