Three Generations Gourmet: Third-gen hawker Kwek Ming Quan continues his family’s prawn mee legacy

If you’re seeking a comforting bowl of prawn noodles, the brand new Three Generations Gourmet at Tam Chiak Kopitiam might be just what you’re looking for.

Founded by 27 year-old hawker Kwek Ming Quan, what diners will find at this stall are succulent and plump prawns, coupled with a rich, savoury broth that’s especially delectable on rainy days. The noodles also come drenched in a signature homemade sambal chilli, along with fragrant oil, fried shallots and crunchy lard.

How the journey began

Three Generations Gourmet launched in April this year, with Ming Quan deciding to open the stall after working several past jobs in F&B. 

As the stall’s name suggests, Ming Quan is a third-generation hawker, with his grandmother and mother having previously owned prawn noodle stalls at other hawker centres. His grandmother had owned a stall at the Hougang Ave 7 Block 11 market, which was subsequently demolished around the 2000s. 

“The prawn noodle recipe I use was passed down from my late grandmother,” says Ming Quan. “After my mum retired, I decided to start selling prawn noodles because I wanted to carry on this legacy for my mother and grandmother.” 

He adds: “When I first told his family about starting a stall, they were very supportive and happy that I am pursuing my passion of having my own hawker business.”   

As for the decision to open the stall at Tam Chiak Kopitiam, Ming Quan chalks it up to his love for the vibes and ambience here. 

Conceptualised by local food blogger Miss Tam Chiak and MediaCorp actors Chew Chor Meng and Dennis Chew, the kopitiam caters to a younger crowd with its trendy neon signs and unique offerings. For example, next to Three Generations Gourmet is DanLao, which sells eggy rice bowls that Ming Quan himself enjoys. 

To help him in running Three Generations Gourmet, Ming Quan roped in his business partner Shawn Liu, 26, whom he met during his time in National Service. 

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Before joining Three Generations Gourmet, Shawn was a regular with the Singapore Police Force (SPF). He decided to pivot to F&B and venture on a new career path after his contract with SPF came to an end. Having no prior cooking experience, it took Shawn three months to learn the prawn noodles recipe properly, as well as ironing out how to co-run a hawker stall. 

From one generation to the next

Whilst making prawn noodles is something he now does on a daily basis, Ming Quan confesses that he wasn’t really a fan of the dish back when was a child. As his family ran a stall, he recalls eating the dish every week. 

But after deciding to carry on his family’s legacy, he diligently learnt the recipe his grandmother passed down to his mother. 

“I can’t exactly remember how long it took,  but it definitely wasn’t a fast and easy recipe to learn,” says Ming Quan. “Through months of trial and error, I finally adjusted the taste of the prawn noodles until it suited the majority of my customers.” 

To cater to young diners who have a preference for rich flavours, Ming Quan explains that his version of the prawn broth is thicker than his grandmother’s. Ingredients such as pork ribs are also popular with the younger generation, so he has decided to include that as an option. 

In total, there are seven variations of prawn noodles on the menu at Three Generations. They are: Signature prawn noodle ($5.50 to $9.50), prawns with pig skin ($5.50), prawns with pig tail ($6.50), prawns with pork ribs ($6.50), prawns with clams ($6.50), pig tail and pork ribs ($6.50) and the Jumbo (S$12.50, with prawns, pork slices, pig skin, ribs, tails and clams). 

We tried the signature prawn noodles and were impressed by the generous portions — namely the noodles, prawns and pork slices. I especially loved the rich and flavourful prawn broth, which was extremely well seasoned. The prawns were incredibly plump and juicy, and the shallots and roasted garlic rounded out the dish well. 

The challenges of being a young hawker

Whilst being a young hawker is definitely rewarding for Ming Quan, it is also a challenging career. He observes that not a lot of younger people aspire to become hawkers, given the long working hours, laborious food preparation process and being in a humid environment for most of the day. 

Given how work-life balance is now a priority for many millennials and Gen-Zs, the lack of work-life balance deters many younger folks from joining the hawker trade, Ming Quan says. 

“For me, I’m used to this lifestyle and doing what I love,” he says. “ But, honestly, young people should only become hawkers if they are passionate about it and are prepared for the challenges and demands of the job.” 

Ming Quan also admits that business has been slow to pick up, given that it is a relatively new venture. He is keen to explore social media marketing in future to further his business, but is currently relying on word-of-mouth from customers, most of whom have given positive feedback about his prawn noodles. 

“In the future, I hope to open a few more outlets at other kopitiams or hawker centres and be successful in this business,” says Ming Quan. “I also hope to pass it down as a legacy to the next generation.” 

This was a hosted tasting.

Can’t get enough of prawn noodles? Put Sixth Avenue Porky Prawn Noodle and Zhup Zhup on your list.

Three Generations Gourmet is on the GrabFood delivery service and offers free delivery (up to S$3 off) with GrabUnlimited.

Do explore the GrabFood Dine Out service for awesome deals.

You can also book a ride to savour the prawn noodles at Three Generations Gourmet.