Regular patrons of Wah Kee Big Prawn Noodles at Pek Kio Market and Food Centre may soon find the familiar stall operating again after months of uncertainty over its prolonged closure.

The Michelin-recognised hawker stall, which has remained shuttered since February, is expected to reopen within about a week, according to its second-generation owners, Lau Fook Wah, 84, and Tham Lay Mon, 81.

Its absence had prompted speculation among customers about whether the elderly couple had decided to retire. Instead, the closure stemmed largely from health-related reasons that required both owners to step away from daily operations.

Lay Mon said she recently underwent cataract surgery and was advised by doctors to avoid exposure to steam during her recovery. The restriction proved particularly challenging given the nature of the work at the stall, where hot water and steam are constant parts of preparing noodle dishes.

“After the surgery, I cannot be near hot water or steam due to cooking the noodles, so we had to wait,” she said.

The break was extended further as her husband, who serves as the stall’s main cook, also underwent medical check-ups. Lay Mon noted that the timing of the reopening would depend partly on his condition.

“It also depends on my husband’s health,” she said. “We will see how he feels.”

The couple continue to run the business themselves. Fook Wah handles the cooking while Lay Mon assists with both food preparation and customer orders.

Wah Kee traces its roots back to 1951, when it was established by Fook Wah’s parents. Over more than seven decades, the stall has built a loyal customer base for its rich prawn broth, fragrant prawn oil and wild-caught sea prawns. At various points, the family expanded the business beyond its original location, opening outlets at Esplanade and Beach Road, although the Cambridge Road stall is now the only remaining outlet.

The hawker business has also developed a reputation that extends beyond its food. Lay Mon’s direct manner with customers has long been a topic of discussion among diners, with reviews over the years describing her as stern, grumpy or unusually blunt, particularly when handling orders for lower-priced bowls.

Yet in a recent telephone conversation, the veteran hawker presented a markedly different impression. Warm and willing to chat, she spoke openly about the challenges behind the stall’s temporary closure and the practical realities of operating a long-running hawker business at an advanced age.

For many customers, the expected reopening will mark the return of one of Singapore’s longstanding prawn noodle institutions. For the owners, it represents a cautious resumption of work after several months focused on recovery and health, with both hoping to return to the routine that has defined much of their lives.