The young towkay behind Wang Cai is double hatting as a hawker and driver to pay for the costs incurred after relocating his stall due to poor footfall.
Despite rather good reviews, they shut their stall after just four months due to lacklustre business.featured our stall last September and we made more than $1K a day. But when the hype died down after three weeks, things were back to how they were before,” laments Yee Sheng.
The hawkers also didn’t have the best luck and timing. When they were doing market research for the location, the stalls at the coffeeshop were fully occupied and there was a good amount of footfall. But after they signed the lease, several stalls shut and the crowd began to thin. Despite the setback, Yee Sheng was determined to make a comeback. His goal when he shut Wang Cai: to save up as quickly as possible to pHe worked full-time as a Lalamove delivery driver, clocking 13-hour days, while fine-tuning his recipes. “I never thought of giving up ‘cos I lovefelt that the business has a lot of potential. All along, it has been my plan to bring good Malaysian food to Singapore, so people don’t have to travel across the Causeway to enjoy it,” he reasons.
“Despite the increase in costs, we have kept prices the same. Our Ipoh curry mee used to be $5.50, which is equivalent to our medium serving. Now we have introduced a smaller and more affordable option — $4.50,” says Yee Sheng. The recipe has also been improved so the curry is “smoother and more fragrant”., so we now grind the ingredients for our rempah more finely. We also cook the rempah longer so the curry is more aromatic,” he adds.
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