Lim Yuyuan, or YY as he prefers to be called, faced harsh opposition when he decided to join the family business. “My dad was against us [carrying on the family business]. He wanted me to work in the hotel line,” said the 26-year-old culinary school grad from SHATEC and son of Geylang Laksa Prawn Noodles towkay, Johnny Lim, 63.
The new kopitiam outlet offers the same menu as the original stall: Laksa and prawn noodles with varied toppings like pork rib, intestine, pig’s tail and clams. Their laksa is based on a recipe created by YY’s late grandfather, Lee Sie Kian, who peddled the dish on trishaw in Geylang from the ’60s to ’80s, while the prawn mee was added to the menu later in the ’90s after Lee retired and YY’s father moved into a coffee shop in Sims Drive.
Ah Tu started cooking daily at their Sims Drive joint about six months ago, while YY shuttles between both stalls. They’ve also hired three assistants, including a cook, to helm the new Ang Mo Kio outlet. Their parents continue to run the original Sims Drive outlet daily – they work shorter hours now thanks to the additional help from Ah Tu.Since joining the business about five years ago, YY has been setting up SOPs for the cooking processes.