Latest news with #Siew
Rakyat Post
17 hours ago
- Business
- Rakyat Post
Malaysia's Char Siew & Siew Yuk Vendors Are Making More Than Doctors (And Sending Their Kids To Study Abroad)
Subscribe to our FREE Growing up, our parents always pushed us toward prestigious careers—doctor, teacher, lawyer—promising that these were the golden tickets to wealth. But in an unexpected twist, some of Malaysia's street food vendors are proving there's more than one path to financial success. A recent social media post on Siew yuk stands as a powerful symbol of prosperity and joy in Cantonese culture; its presence is mandatory at major celebrations and family gatherings, where sharing it strengthens community bonds and marks life's precious moments. (Pix: Fernando Fong) And they're not just making money – they're building generational wealth. One vendor's touted success story has caught particular attention: they're managing to fund their two children's education in the United States. The secret to their success? While specific high-quality cuts like Nevertheless, a whole roasted pig can cost upwards of RM2,000, translating into significant profits for skilled vendors who manage their operations well. Malaysia's Food Vendors: Breaking Income Stereotypes But it's not just the BBQ pork vendors who are quietly prospering. Across Malaysia's food scene, success stories are emerging: Chicken rice sellers living in bungalows, driving Mercedes, and sending kids overseas Nasi lemak vendors earn at least RM20,000 monthly Char kuey teow hawkers make around RM500 daily Glistening perfection: Artisanal Iberico char siew at Such claims have led many to question why doctors' salaries seem comparatively low. For context, according to However, salaries can vary significantly based on factors like speciality, experience, and whether the doctor is working in the public or private sector. On the other hand, many Malaysian doctors, particularly in the public sector, do feel Beyond the White Collar: The Hidden Wealth in Malaysia's Food Trade However, commenters were quick to point out that comparing these professions isn't exactly fair. It's the difference between running a business and being an employee, one noted. Business owners will always have the potential to earn more than salaried workers. Dinnertime bustle at Jalan Sultan's open-air food court near Petaling Street, where a sea of diners gather under colourful umbrellas – a quintessential Kuala Lumpur dining scene where locals and tourists converge for their meals. (Pix: Fernando Fong) While the income potential of food vendors is impressive, they're quick to add a reality check: the work is physically demanding, and many food vendors work long, gruelling hours in challenging conditions. But as one commenter noted, these hardworking hawkers are often 'quietly wealthy', proving that success doesn't always wear a white coat. Perhaps this explains why more people are leaving traditional employment to start their own businesses. As the saying goes, some of the wealthiest people in Malaysia might just be the humble hawker next door. A vibrant mural adorns the wall at the Section 17 food court in Petaling Jaya, depicting Malaysia's street food scene. Below the nostalgic artwork, the real scene unfolds as patrons queue up for their meals, perfectly capturing the everyday Malaysian dining culture. (Pix: Fernando Fong) READ MORE : READ MORE : READ MORE : DISCLAIMER: This article is intended for informational purposes only and should not be construed as career or educational advice. Career choices should be made based on multiple factors, including personal interests, skills, market conditions, and thorough research. Success in any business venture, including food vending, is not guaranteed and involves significant risks, hard work, and various challenges. Always consult with professionals in your field for career and educational guidance. Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
AsiaOne
02-05-2025
- Business
- AsiaOne
Award-winning Hong Kong cha chaan teng Keming Bing Sat to make Singapore debut in late May, Lifestyle News
If you love dining at cha chaan tengs (Hong Kong-style cafes), you'll be pleased to know that the famous Keming Bing Sat will be landing in Singapore soon. Set to open at Plaza Singapura in late May, this will be the chain's first outlet in Singapore. Since their launch in Hong Kong in 2019, Keming Bing Sat has garnered massive popularity and currently has 140 outlets across Hong Kong and Mainland China. They've also won several accolades — with their roast meats being recognised by the China Dining Industry Association as a Traditional Chinese Intangible Cultural Heritage Dish. Frost & Sullivan, a market research company, also named the chain's char siew rice as the 'No.1 Best-Selling Char Siew Rice' in China based on sales from April 2024 to March 2025. According to a press release, it boasted a sales volume of over 3.3 million portions sold in China over a single year. Some dishes that diners can expect at the new Singapore outlet include the award-winning signature Char Siew Rice — touted to be crafted by "a Hong Kong roast meat master with 40 years of experience". The dish includes caramelised char siew, two soft-fried eggs and Wuchang rice (said to be a premium variety of japonica rice), complete with a secret sauce made in-house with 23 ingredients. To go with your meal, there are also beverages like the Little Bear Iced Lemon Tea and Little Bear Iced Hong Kong Milk Tea — featuring a frozen 'little bear' sitting atop the drinks — both of which went viral online in 2019, according to the press release. For dessert, diners can indulge in sweet treats such as the Lava Oreo Toast or Happiness Lava Egg Waffles — inspired by the traditional Hong Kong eggette. According to the brand, the restaurant's offerings are reflective of their concept of "Yesterday's Hong Kong, Today's Shenzhen" — honouring traditions while remaining innovative. [[nid:700296]]
