hunter-killer
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It all began with one Tang Joon Teo, an early Chinese settler who, like many other destitute, wide-eyed but determined compatriots during his time bobbed across illimitable, oft-treacherous seas seeking better fortunes elsewhere - landed in Singapore he did, initially roving around hawking bak chor mee, before settling down into a coffeeshop at Hill Street circa 1939.
Long story short, second son Chay Seng inherited the business that is today's Michelin-starred Hill Street Tai Hwa Pork Noodle, while youngest son Chai Chye separately opened Tai Wah Pork Noodle (reviewed herein); four decades on the latter has burgeoned to several stalls islandwide under the expansionist stewardship of third-generation successors Gerald and Jason Tang, with a bushel of Bib Gourmand honors (2016, 2018, 2019, 2021, 2022) to show for it.
More at https://www.thefooddossier.com/2022/07/tai-wah-pork-noodle.html