By Tang Li Image Credit: MediaCock One of the things that the Singapore government is very good at is coming up with quirky terms and coining phrases. When the late Indonesian President B. J. Habibie called us “a Little Red Dot,” we proceeded to turn it into a catch phrases of sorts. Then there’s the word “hub,” which when used by Singapore’s elite often refers to the fact that we are a “hub” for everything and anything conceivable. Singapore's most inventive contribution to
The Burning Question On Everyone’s Mind… How can our noodles taste so good without any added salt or MSG? Only 3 main ingredients are being used to season our flavour-packed noodles. Let me explain in greater detail… Kelp is a large seaweed found naturally in the ocean. Dried kelp contains one of the highest naturally-occurring glutamic acid in food which contributes to that overall umami or tastiness. We generously sprinkle dried kelp imported from Hokkaido onto your noodles
To begin, a little about myself… My parents used to own a cai png stall. But I pretty much destroyed everything and I’ve been reprimanding myself ever since. Here's my long story… When I was still studying in primary and secondary school, I would spend most of my time at the coffeeshop where my parents ran their cai png stall. My mom, a brilliant cook, obviously did all the cooking; my dad, on the other hand, was in charge of serving customers and cashiering duties. He also
Good food can be found all over the world. So what makes Singapore's hawker culture our national treasure and pride? Delicious food is just the foundation. An important must, but this is way more than that. Beyond great food, there are many more layers beneath, each contributing in its own way - giving rise to the colorful and vibrant culture we witness today. In our younger days, we have fond memories of our parents bringing us to the nearby hawker centre for breakfast on Su
Rant of the day: You know what irks me?? People who smoke, drink, who are willing to splurge on luxury cars, long holiday trips and yet complain that my $4 prawn noodles is expensive. C’mon, we have to wake up early each day to prepare our prawn noodles which we serve ONLY with prawns and pork. 🙄 And to the social enterprise hawker centres who want us hawkers to sell cheap food, why should we think of the less fortunate? Isn't the government supposed to help them? I have a f
The best way to preserve the legacy of hawker centres is to constantly patronize your favorite stalls, yes? WRONG. Be mindful of where you spend your moolah. After news about what those social enterprise hawker centres were really up to broke, I've not had meals at any of those venues. These days I make a conscious decision to deny them my business and hit them where it hurts the most: their bottom line. The hawkers are the unfortunate collateral damage in this case and yes m
I once made a mistake. An unforgettable mistake which haunts me till this day...
That was 3 months back. A new team member just joined us. We did our usual routine and served dinner as usual.
It was only after service had ended that I realized we used the wrong noodle sauce for dinner.
I sat in silence for a long time.
The taste would be OFF for every bowl that was sent out during dinner. 67 very unhappy customers ate and left.
I had failed.
Both sauces were almost iden
Some time back, this photo caught my attention. It was posted by a celebrity chef on Instagram, relating to a TV show about Hawkers. Here’s a quiz for you. There are so many plates piled up high. Doesn’t it seem that they’re on their way to wearing Rolexes and driving Mercedes? Well, I beg to differ. Let me give a quick explanation… From the picture, there seem to be around 200 plates. Selling 200 plates at $3/plate will give $600 in revenue. Cost of ingredients should be aro