SINGAPORE – Fans of the iconic Hainanese curry rice stall at Block 40 Beo Crescent can breathe a sigh of relief. Rumors about its permanent closure after September 30 have been emphatically denied by co-owner Madam Mo.

In a statement to The Straits Times, Madam Mo clarified that the stall’s temporary pause is due to the coffee shop changing ownership and undergoing renovations. "It is not true that our stall is closing permanently," she said, putting the fears of loyal customers to rest.

A Culinary Institution Since 1988

Operating since 1988 and endearingly known on social media as Beo Crescent No Name Hainanese Curry Rice, this unassuming stall has seen its share of rumors regarding closure before. Back in 2022, it briefly shut down for two months during renovations, only to reopen and continue serving its dedicated fan base.

The unrest was sparked again after Benny Se Teo, a former co-founder of Eighteen Chefs, proclaimed on Facebook that the stall would serve its ‘last plate’ on the 30th, claiming the coffee shop sold for a staggering $4 million.

A Legacy in Transition

Pang Tao Chin, the 79-year-old founder, confirmed changes in ownership but was vague about the details. Though he has taken a step back due to a recent shoulder injury, he still plays an active role in daily operations.

Pang’s children manage the stall’s vibrant social media presence and recently informed followers about the change in ownership, assuring them that discussions are underway with the new owners to keep the beloved stall at its current location. Excited fans are urged not to rush, despite the looming uncertainties.

Lines Form for 'One Last Meal'

Despite the confusion, on September 23, a line of about 70 eager customers formed outside the stall, with many believing this might be their final opportunity to savor the flavors of nostalgia. The usual closing time of 2:30 PM was extended to 3:45 PM, as diners gobbled up the last servings.

In a touching gesture, Madam Mo exited the stall carrying a tray of freshly fried sunny-side-up eggs to share with the remaining guests—a heartwarming reminder of the community spirit that defines this culinary treasure.

Among the devoted patrons was financial consultant Eugene Goh, 39, who braved a 2-hour-and-45-minute wait for a feast of crispy pork chop, char siew, fried prawns, and curry rice. His first experience at the stall made him reminisce about his grandparents' Hainanese cooking.

When informed of the stall's temporary closure, he expressed relief, stating, "I will probably visit when it reopens, but I’m willing to queue for 30 minutes at most."