May 15, 2016, 11:06 AM 
Ask anyone about their favourite satay and bak chor mee stalls, and chances are, you get different answers.
But there's no escaping the fact that Haron Satay at East Coast Lagoon Food Village and Xing Ji Rou Cuo Mian at block 85, Fengshan Market and Food Centre feature quite prominently in every self-respecting foodie's top five list.
After all, both stalls have become synonymous with the respective food centres.
Then came Wednesday, May 11, 2016.
The founder of Haron Satay, Haron Abu Bakar, and the boss of Xing Ji Rou Cuo Mian, Sim Chee Huat passed away.
The former was 69 when he died of complications due to heart disease and kidney failure, while the latter died of colorectal cancer aged 65.
Both left behind two of the most famed food institutions in Singapore after more than 40 years in the business.
Local food critic KF Seetoh paid tribute to the two giants in Singapore's hawker scene.
Haron Satay
Source: Haron Satay Facebook page
When it comes to satay at East Coast Lagoon Food Village, options are in abundance. But Haron Satay remains one of the most popular stalls, collecting numerous culinary awards in its 41 years in East Coast Lagoon Food Village.
The reason for its long waiting time and awards? The fragrant peanut sauce and grilled-to-perfection satays.
According to The New Paper, Haron Satay provided satay for Singapore Airlines events and even to the Istana.
Harlina Haron and her elder sister Shima Salim now run the business. Source: Haron Satay Facebook page
Haron's daughters, Harlina and Shima Salim, took over seven years ago when their father first fell ill, the tabloid added.
Even in this period of mourning, the stall has to reopen after two days instead of the initially planned one week as there are orders to fulfil.
Xing Ji Rou Cuo Mian
Source: Bedok 85 Xing Ji Rou Cuo Mian Bar Chor Mee Facebook page
Known for its soupy version of bak chor mee and a favourite for night owls, Xing Ji Rou Cuo Mian was started by Sim Geok Him as a roadside stall at Changi 46 years ago.
According to the stall's website, it eventually moved to its current location at Feng Shan Market and Food Centre in 1976 and seven years later, Sim Chee Huat took over the business from his father and had been the boss ever since.
Source: Bedok 85 Xing Ji Rou Cuo Mian Bar Chor Mee Facebook page
It's easy to spot the bak chor mee: Just look for the many white bowls filled with springy noodles, meat balls and cut chilli soaked in the meat-infused soup.
MyPaper reported that Sim's sister, who has been helping out in the business for 30 years, will be taking over the business.
Rest in peace and thank you for all the yummy satay and bak chor mee.
H/T: The New Paper, MyPaper
Top photo from Haron Satay and Bedok 85 Xing Ji Rou Cuo Mian Bar Chor Mee Facebook pages
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