The young hawker says his stall now brings in “a few hundred [dollars] more” daily averaging at about $1,000 a day, a significant jump from when he was offering Japanese dishes.
was a generic Japanese food stall called Tamako Ramen-Ya. Its young owners Xavier Teo, 34, and Jacky Luong , 33, decided to convert the stall to sell dry laksa because
it’s “something not every eatery has”. The duo had also noticed that a laksa stall at Ci Yuan had closed down, and took the chance to propose setting up a new laksa biz to the hawker centre’s management team, who approved their request. The laksa one finds in a hawker centre usually comes with gravy. Dry laksa is essentially a stir-fried version of the OG dish, cooked with the requisite rempah and key laksa ingredients like coconut milk, thick bee hoon, fish cake, tau pok and prawns.you will have to fork out more money to order dry laksa from higher-end restaurants like National Kitchen by Violet Oon, or home-based businesses likeXavier reckons is because it requires “more steps than making soup laksa”.
Jacky saw a good business opportunity in serving this unique dish, which explains why he wanted to “bring it to a hawker centre to see if people like it”. He broached the idea of opening a dry laksa stall to Xavier, his F&B pal with whom he had been working for eight years. Prior to Ah Huay’s Dry Laksa, Jacky used to work at Xavier’s Thai restaurant Nakara Thai Cuisine.Ah Huay’s Dry Laksa has gotten quite a bit of traction since the hawker started selling the noodle dish three months ago.
Jacky says the stall now brings in “a few hundred [dollars] more” daily averaging at about $1,000 a day,. He reckons it’s because “Japanese food only [appeals to] youngsters”, while laksa has a mainstream appeal and draws older customers as well.
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