28 Jan '15, 6am

10 next-generation hawkers keeping it within the family in Singapore

10 next-generation hawkers keeping it within the family in Singapore

Hawker Ng Yeow Kiat said with a laugh: "My dad didn't want me to follow him into the business initially. But I forced my way in. I persevered. I would be at the stall and I worked. He relented eventually, but he never taught me how to cook because such skills cannot be taught. He simply said, 'You just watch how I do it'. And he would tell me when to put what ingredients in, but he couldn't tell me the amounts. These approximations are why it took me so long to replicate the dish." The aspiring char kway teow master had to train in this manner for six months before his father would acknowledge that his version of the fried noodles was okay. "First thing Dad sees is whether the end product looks okay. He'll ask me to taste it, and he would say that if I said it's okay, it is. That was when I knew the dish could be improved. Sometimes I would approve of my dish, but it would...

Full article: http://www.hungrygowhere.com/gallery/legacy-hawkers-singa...

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