Why did the new hawker choose to sell fish maw minced pork noodles and not the seafood dishes he used to serve as a Jumbo restaurant chef?
Despite spending decades in the F&B industry, it was a steep learning curve for the chef-turned-hawker. He had to handle everything from finding suppliers to learning how to cook bak chor mee from scratch. To stand out from your standard bak chor mee stall, he decided to offer toppings like fish maw.
“My wife and I have only had one rest day since we opened two months ago. We are not making a loss, but I’m earning around 70 per cent less than what I used to,” he says. “She doesn’t remember that she’s eaten so she can eat up to seven times a day. I used to give her the noodles for free or just take $1 ‘cos I wasn’t sure of her financial situation, but now I charge her $2 – I don’t want her to think I pity her,” he explains. “I cut up the fishballs into smaller pieces and give her slightly less ingredients ‘cos she’s a picky eater and has few teeth.”The menu features minced meat noodles featuring different toppings like fishball, meatball, or fish maw.
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