A successful restaurant can be recognised for its food, but behind Singapore’s Da Shi Jia Big Prawn Mee is a decade-long story of marriage, sacrifice and teamwork.
Seth Sim, the 36-year-old owner of the popular prawn mee restaurant, has publicly thanked his wife, Yvonne Tan, for leaving her banking career to support his food-and-beverage business. In a social media video shared on November 10, 2026, Sim recalled how she stood by him through the demanding early years of their journey.
What began as a relationship with a man who spent most of his time working in the family seafood business eventually became a partnership built around running a restaurant together. Their story includes a wedding followed almost immediately by the opening of their business, no proper honeymoon and years of long working days.
She Left Banking to Join Her Husband in the Restaurant Business
Before Da Shi Jia Big Prawn Mee became a recognised name among Singapore food lovers, Sim was already familiar with the demanding restaurant industry.
He had worked in his father’s seafood zi char business, where the long hours often stretched until 1am or 2am. His schedule left little time for socialising, so friends sometimes introduced him to potential partners.
Among the women he met was Yvonne, who stood out to him because of her independent attitude. Sim recalled that she once offered to pay for their meal, something he said was unusual in his dating experience at the time.
As their relationship developed, Yvonne struggled to understand why he spent so much time working late into the night.
Sim eventually suggested that she join him at work so she could experience the business firsthand. Instead of simply visiting occasionally, she resigned from her banking job and became part of his restaurant venture.
Her decision meant leaving a different professional path to take on the uncertainty and physical demands of running a food business.
They Opened Da Shi Jia Just Two Weeks After Their Wedding
The couple’s restaurant journey began almost immediately after they got married in 2017.
According to Sim, Da Shi Jia Big Prawn Mee opened just two weeks after their wedding. The couple did not even have a proper honeymoon because their attention was already focused on getting the business running.
However, being the owner’s wife did not mean Yvonne would have an easy job.
Sim recalled that she initially imagined running a business might be relatively straightforward. The reality was very different.
She had to learn the everyday responsibilities of restaurant operations, including wiping tables, taking orders, checking condiments and helping customers.
The work was physically exhausting, but Yvonne continued supporting the business rather than walking away when she experienced the difficulties firsthand.
Their partnership was not simply about helping in the kitchen. It involved managing the many small responsibilities that keep a restaurant operating throughout the day.
A Mother Who Continued Working While Raising Their Child
The couple’s responsibilities became even greater when they welcomed their first child in 2020.
Sim recalled that Yvonne continued helping at the restaurant even after becoming a mother. At times, she carried their baby on her back while taking customer orders as he worked in the kitchen.
That image captures the reality of a family-run food business: the line between work and family life can become difficult to separate, particularly during the early years when every helping hand matters.
In a separate profile published in 2021, the MICHELIN Guide also described how the couple managed the restaurant together while raising their young child. Yvonne spoke about how the business had become part of their married life from the beginning and joked that Sim still owed her a honeymoon.
The family’s experience reflects the sacrifices that can accompany entrepreneurship, especially in the food-and-beverage industry, where daily operations often demand long hours and consistent attention.
Da Shi Jia Earned Michelin Bib Gourmand Recognition
The couple’s hard work helped turn Da Shi Jia into a recognised destination for prawn noodles in Singapore.
The restaurant received the MICHELIN Bib Gourmand distinction in 2021 and, according to the latest report, has been featured for six consecutive years since then.
Bib Gourmand recognition is awarded to restaurants offering good-quality food at good value. It is different from a MICHELIN Star, which recognises outstanding cooking.
Da Shi Jia is known for its signature Wok-fried Big Prawn White Bee Hoon and prawn noodle dishes.
Its menu focuses on large prawns, with diners able to choose different prawn sizes and noodle options. The restaurant’s signature white bee hoon is prepared using a wok-frying technique and prawn stock to develop its rich seafood flavour.
The restaurant’s recognition also reflects the experience Sim gained from his family background in the seafood business. His father, Sim Yau Lai, has worked in the seafood trade for more than four decades and served as an important mentor when Seth started his own venture.
In a 2021 MICHELIN Guide interview, Sim credited his father for teaching him to be meticulous and avoid shortcuts in food preparation.
The Story Behind the Prawn Noodles Goes Back to His Family
Da Shi Jia was not Sim’s first exposure to the food business.
He grew up around his father’s seafood and zi char operations, including businesses associated with the Big Eater and Master Crab names. Before establishing his own restaurant, he also learned the basics of making prawn noodles at a stall operated by a family friend.
A 2020 profile by CNA Lifestyle described how Sim combined his experience in the family business with further business and culinary training to develop his own concept.
His signature wok-fried white bee hoon requires more preparation than a regular bowl of prawn noodles. The process involves caramelising garlic and onion, frying the noodles to develop wok hei, cooking the prawns carefully and allowing the bee hoon to absorb the flavour of the prawn broth.
That attention to preparation helped distinguish the restaurant from more conventional prawn noodle offerings.
The business has since built a following among diners looking for generous seafood portions and a more restaurant-style prawn mee experience.
Where to Find Da Shi Jia Big Prawn Mee
For diners interested in trying the restaurant, its reported address and opening hours are:
- Restaurant: Da Shi Jia Big Prawn Mee
- Address: 89 Killiney Road, Singapore 239534
- Reported opening hours: 11am to 10pm daily
Its menu includes signature prawn noodles, wok-fried big prawn white bee hoon and other seafood-based dishes. Diners should check directly with the restaurant for the latest menu, prices and operating arrangements before visiting.
A Reminder of the People Behind Singapore’s Food Businesses
Sim’s tribute to Yvonne has drawn attention to a side of restaurant ownership that customers rarely see.
A bowl of prawn noodles may take only minutes to reach a table, but building a restaurant’s reputation can require years of preparation, financial commitment, physical work and family sacrifice.
Their experience also reflects the challenges faced by Singapore’s independent food businesses, where owners often take on several roles to keep operations running.
Other local food stories have highlighted the difficult decisions faced by people entering or leaving the industry.
WWC ONE MEDIA previously reported on two brothers who left finance careers to pursue hawker life, only to decide after five months that the demanding lifestyle was not right for them.
Read more: New Horse Noodles to Close After Just Five Months as Brothers Say Hawker Life Was Not for Them
The pressures facing established restaurants have also become a major topic in Singapore’s dining scene. Porta Porta, for example, is preparing to close after 33 years as its founder gets ready to retire.
Meanwhile, the closure of Gyu-Kaku’s final Singapore outlet illustrates how even international restaurant brands can eventually reassess their presence in a competitive market.
Read more: Gyu-Kaku Says Goodbye to Singapore After 20 Years — Why Is Its Last Restaurant Closing Now?
Food businesses also depend heavily on the people working on the frontline. A recent confrontation involving a customer and a Wok Hey employee sparked debate about service delays and the pressures faced by restaurant workers.
Another recent report examined a restaurant’s response to a disputed food complaint, highlighting how online claims can affect businesses and their reputations.
Read more: Chinatown Restaurant Rejects S$300 Cockroach Claim After Suspected AI-Edited Photo
For Seth and Yvonne, however, the story is not simply about awards or business recognition. It is about building something together and continuing to support one another through the demanding realities of running a restaurant.
Sim ended his tribute by expressing gratitude for his wife’s years of support, adding that he must show his appreciation through his actions, not just words.
