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Yahoo
24-05-2025
- Lifestyle
- Yahoo
11 best stalls at Holland Village Food Centre worth hollering about
You probably know Holland Village as a lively area with restaurants, cafes and bars aplenty. But sometimes, the best bites come from the simplest spots. Perched amid the bustle is Holland Village Food Centre, serving up solid hawker fare that humbly holds its own — just the change of pace you never knew you needed. And with that, we've rounded up the 11 best stalls at Holland Village Food Centre worth hollering about. Pasta is never a bad idea. Even better? Restaurant-quality pasta at hawker centre prices — exactly what Twirl Pasta offers. Tucked away in the back annexe of the food centre, this gem of a stall serves up an enticing variety of pasta dishes that's sure to carb your cravings. Fun fact: its owner, James, trained under Chef Choo of Chef Choo Signature, the hawker pasta mainstay over at Golden Mile Food Centre. Twirl Pasta offers 7 pasta mains, including Spaghetti Alfredo with Bacon & Mushroom (S$8), Chicken Chop + Spaghetti Aglio Olio (S$8.50) and Spaghetti with House-made Meatballs in Marinara (S$8). The Spaghetti Frutti di Mare (S$9.50) is another eye-catching option, featuring arrabiata sauce-coated spaghetti with a generous portion of fresh seafood. I went with the Grilled Salmon + House-made Pesto Spaghetti (S$13) — a pricier choice, but certainly delivered on quality. The pasta was cooked to a perfect al dente and tossed in a nutty, herbaceous pesto sauce that, albeit on the lighter side, definitely held its own. And don't get me started on the salmon, which was seared to smoky perfection and embellished with an ultra-crispy skin I could go on about forever. Tue to Sat: 11.30am – 3pm & 4pm – 7.30pm Closed on Sun & Mon Instagram 363 Katong Laksa's name may ring a bell if you're a regular around Holland Village; it once operated out of a full-fledged restaurant in the area. Although it's since downsized into a humble hawker stall, their laksa is still every bit as satisfying. Get the Premium Laksa (S$6.30), which comes generously topped with whole prawns, fishcakes, cockles and tau pok. The ingredients and slurp-worthy noodles are bathed in a rich, flavourful gravy that strikes a fantastic balance between the hae bee-laced rempah and creamy coconut milk. The stall also offers nasi lemak sets, including Chicken Wing (S$5.20), Chicken Thigh (S$5.80), Fish (S$5.80) and Nyonya Beef Rendang (S$6.50), each served with fragrant rice, vegetables, egg, peanuts, ikan bilis and sambal. Thu to Tue: 8.30am – 8pm Closed on Wed Facebook Hua Soon Western Food is your stop for old-school Western goodness. Think unpretentious plates of grilled chicken chop with fries and coleslaw, golden-brown spring chicken and chicken nuggets… just faultless comfort food that whisks you back to simpler times. Choose from an array of nearly 40 mains, including Black Pepper Chicken Chop (S$7), Fish n Chips (S$7), Mac n Cheese w. Pork Chop (S$6.90), Fried Rice w. Chicken Cutlet (S$5.50) and even Ribeye Steak (S$14.90), which features a 200g hunk of air-flown beef. Portions here are bang for your buck, with each set served alongside 3 sides — fries, corn, coleslaw, pasta or rice, depending on your pick. My pick: Chicken Chop w. Cheesy Fries (S$7.50) came with corn, coleslaw, crinkle-cut fries blanketed in nacho cheese and a fried egg atop a hefty slab of chicken chop slathered in savoury mushroom sauce. Thu to Tue: 11am – 9pm Closed on Wed Western food lovers, we're not quite done yet. Chang Sheng Western Food is another worthy addition to your repertoire. Much like Hua Soon, this stall dishes out no-frills Western classics with a side of nostalgia — and it's got its own loyal following to prove it. Can't decide between the two? Don't. A few return visits and a rotation between both sounds like the best plan to us. The Chicken Cutlet Fried Rice (S$5) is a crowd favourite, and it's not hard to see why. With simple egg fried rice dotted with ham, crispy chicken cutlet and a crowning sunny-side-up egg, it might just remind you of mom's cooking. If you're feeling boujee, splurge on the Black Pepper Ribeye Steak (S$9) or Salmon Fish (S$9), served with your choice of rice or fries. Otherwise, you'll never go wrong with some good ol' Fish 'n' Chips (S$7), Pork Chop (S$7) and, behold, the Chicken Cutlet Spaghetti (S$6). +65 8550 3536 Tue to Sun: 11am – 9.30pm Closed on Mon Sometimes, all it takes is a hearty plate of economic bee hoon to start your day right. Trust in Holland V. Fried Bee Hoon for a fuss-free breakfast or brunch fix, but be sure to swing by early as their shutters are down by the early afternoon. Order up! Try not to drool at the sight of the ingredients piled high on countertop trays. The best part? Each of these cost no more than S$2 a pop. Start with your base of Bee Hoon (S$1.20/S$1.50) or Noodle (S$1.20/S$1.50), then pile on the usual suspects: Egg (S$0.50), Vegetables (S$0.60), and Chicken Wing (S$1.60/S$1.80/S$2) plus a dollop of aromatic sambal. Of course, feel free to go all out with other add-ons, such as Fish Fillet (S$1), Spring Rolls (3 for S$1.50), Chicken Nuggets (3 for S$1.50), Luncheon Meat (S$0.60) and many more. Really, the possibilities are endless. +65 9363 4589 Thu to Sun & Tue: 6am – 12.30pm Closed on Mon & Wed Ah Fong Noodle took over the unit once occupied by the famed Ming Fa Fishball Noodles — and judging by the perpetual queues, it's safe to say that they've done those big shoes justice. Like its predecessor, the stall doles out comforting bowls of Fishball Noodles (S$4/S$5), bak chor mee (S$4.50/S$5.50) and more. As a sucker for anything stuffed with meat, my natural first pick was the Double Taste Meatball Noodle (S$4.50/S$5.50). My S$5.50 order came with a generous helping of 6 meatballs — 3 of which encased a delectable chunk of minced meat that oozed savoury pork broth à la xiao long bao. These flavour-packed morsels were a great complement to the kway teow tossed in a mix of vinegar and chilli, though I'd probably go for less vinegar and more chilli next time. Other mouth-watering options include Fuzhou Fishball Noodles (S$4.50/S$5.50), Sliced Abalone Bak Chor Mee (S$5.50/S$7) and Chicken Cutlet Noodle (S$5/S$6.50). Daily: 8.30am – 9pm 10 best laksa spots in SG for an irresistible meal [2024 update] I don't know about you, but I love a good zi char spot. 126 Mini Wok does just that, serving up all the classics in fuss-free, single-sized portions perfect for quick, satisfying meals. And we mean it when we say all the favourites; their menu boasts over 30 dishes to choose from! A popular choice is the Black Pepper Beef Hor Fun (S$6) and its dry counterpart, the Stir Fried Beef Hor Fun (S$6) — the former features the flat rice noodles drenched in silky egg gravy, while the latter is wok-fried to charred perfection, both generously studded with tender beef slices. There's also a plethora of rice options for your perusal, including Sambal Fried Rice (S$4), Salted Egg Chicken Rice (S$6), Thai Style Fish Rice (S$5.50) and even Thai Style Pineapple Fried Rice (S$5). Spice lovers should give the Curry Pork Rice (S$5.50) a go — it comes loaded with pork slices and a generous ladle of piquant curry. Mon to Sat: 11am – 9.30pm Closed on Sun How much does the world's heaviest dumpling weigh? Wanton. Now that you've (probably not) laughed at my joke, let's get to the real reason we're here: wanton mee from Liang Ji Wanton Noodle. Because let's be honest; it's the kind of dish that hits the spot any day, any time. You can have your Wanton Mee (S$4.50/S$5/S$6) in soup or dry-tossed in any of 4 sauces: Chilli Sauce, Black Sauce, Tomato Sauce, or the Chilli + Black Sauce combo that's more commonly seen in Malaysian-style variations. I'd recommend the sweet-savoury Chilli + Black Sauce mix — as it pairs the best with the al dente noodles. Each plate also comes with slices of sweet char siew, silky wantons and crispy ones that are chock-full of meat. Daily: 8am – 9.30pm Now, spice things up with a bowl of mala xiang guo from Qian Jiao Bai Wei Mala Xiang Guo. Perfect for sharing with your makan gang, this fiery stir-fry packs an aromatic punch — and that addictive, tongue-tingling kick from the Sichuan peppercorn is sure to perk you right up. Priced from S$6, their Fragrant Pot is fully customisable and ingredients are priced by category, with Meats from S$3/100g, Vegetables from S$1.50/100g and Mushrooms from S$2.50/100g. My ideal bowl would consist of Instant Noodles (S$1), Pork Belly (S$3), Da Bai Chye (S$1.50), Rice Cake (S$1.50), Lotus Root (S$2.50) and Abalone Mushroom (S$2.50) — all thoroughly coated in their savoury mala sauce at a perfect zhong la (medium spicy). Tue to Sun: 9am – 9pm Closed on Mon Looks like Holland Drive Food Centre isn't the only spot to get your claypot rice fix around Holland Village! A formidable —if lesser known — rival to the famed New Lucky Claypot Rice, Yu Ji Claypot & Stewed Soup proves itself a master of two trades: claypot dishes and soul-soothing double-boiled soups. As mentioned, you gotta give the Traditional Claypot Rice (S$6.80 for 1 pax, S$13 for 2 pax, S$20 for 3 pax) a whirl. Each pot comes loaded with tender chunks of chicken and vegetables atop rice drizzled in dark soy sauce — every spoonful is satisfying, with smoky, charred bits of rice for that added smokiness and crunch. That aside, the stall boasts an impressive selection of 14 soups, including the nourishing Herbal Stewed Fresh Chicken (S$7), Lotus Root Peanut Pork Ribs Soup (S$4.50) and Salted Vegetable Duck Soup (S$4.80). +65 9815 1555 Thu to Tue: 11am – 9pm Closed on Wed Fellow ban mian lovers, this one's for you. De Sheng Handmade Noodles • Fish Soup serves a wide variety of handmade noodle dishes, alongside other noodle soups and fish soup — perfect for an easy lunch fix. Go for a satisfying bowl of Dry Ban Mian (S$4.50) or its Soup (S$4.50) version, both with the option to swap your noodles for U-mian or Mee Hoon Kueh. Spice lovers can turn up the heat with the Spicy Noodle/Tom Yum Ban Mian (S$5), starring springy noodles in a savoury, tangy broth loaded with meat and vegetables. Craving something lighter? Warm up with theFried Fish Soup (S$5/S$6/S$7) or the healthier Sliced Fish Soup (S$5/S$6/S$7), and don't forget to add a bowl of fluffy Rice (S$0.50) to round out the meal. Daily: 9am – 9pm 11 best mee hoon kueh in Singapore that will leave you (hand)torn for choice The post 11 best stalls at Holland Village Food Centre worth hollering about appeared first on
CNA
21-05-2025
- Entertainment
- CNA
Lady Gaga spotted at Maxwell Food Centre day after her second show
Lady Gaga pulled off an Abracadabra move on Tuesday afternoon (May 20) by suddenly appearing at Singapore's iconic hawker centre, Maxwell Food Centre. Dressed in an all-black ensemble, including a bodysuit, Prada sunglasses and platform boots, Mother Monster was seen sampling hawker fare as Little Monsters nearby slowly but surely were alerted to her presence. The 39-year-old Grammy winner was with her entourage, and the group appeared to have ordered multiple cups of Milo Dinosaur as well as bottles of Tsingtao and Chang beers. According to netizens, Lady Gaga was seated at table 171 – right in front of the popiah stall, Fortune Popiah. Fans who were there mostly admired Gaga from afar. However, a few of them did approach Gaga's table and interact with her. As she and her crew prepared to leave Maxwell Food Centre, a small crowd formed and cheered for her. She even briefly stopped and signed a fan's copy of her Mayhem album, en route to her vehicle.
Yahoo
17-05-2025
- General
- Yahoo
10 stalls at Teban Gardens Food Centre worth planting yourself at
We all know the big names in Jurong — Taman Jurong Market & Food Centre, Yuhua Market & Hawker Centre, etc. But what if I told you there's a hidden gem tucked away in a quiet corner of Jurong East? Say hello to Teban Gardens Food Centre, an under-the-radar hawker centre full of cheap and good eats. Established in 1976, this food centre houses 28 stalls (mostly run by the elderly, I've noticed). While it is not the biggest, it carries a variety of cuisines at super affordable prices! It is most popular among elderly residents and nearby office workers during lunchtime. With that, here are 10 stalls at Teban Gardens Food Centre that'll leaf you wanting more. Kicking things off with something SPICY! Masala Curry Chicken Noodle brings the heat to Teban Gardens with their hearty curry dishes that carry a flavour reminiscent of my days in primary and secondary school. Fun fact: my secondary school is within walking distance from the food centre. At S$5.50/S$6.50, their signature Curry Chicken Noodle comes with pieces of thick, meaty chicken, potato, sponge-y tau pok (fried beancurd puff) and crunchy tau geh (bean sprouts). A bite of the yellow noodle and curry gravy combo promises an explosion of flavour in your mouth (and stomach, but I won't get into that). They've also got Pork Ribs Curry Rice/Noodle (S$6.50) for those who prefer a different protein instead. Daily: 8am – 3pm S$2 Duck Porridge? In this economy? I'm left wondering how the auntie running the stall can sustain her business to this day. Tan Hock Seng Cooked Food serves a variety of classic braised meat dishes with rice/noodles, like the aforementioned Duck/Chicken Porridge (S$2), Chicken Feet Noodle (S$3) and (S$4). Their porridge sells out pretty fast, so be sure to head down early to secure a bowl. In its stead, I tried their Kway Chap, which was easily above average — silky rice noodles in a light herbal broth, paired with fresh and tender braised pork belly and intestines. Their chilli had a piquant kick that accompanied the dish perfectly. Daily: 9am – 2.30pm To keep this 'under S$3 per dish' streak going is 捷兴 JH, run by an uncle who has allegedly been hawkering at Teban Gardens for over 40 years! With only 3 items on the menu priced at S$2.50/S$3: Fishball Noodle Soup, Fishball Noodle Dry and Fishball Soup, I think it's pretty clear what they specialise in. Although they haven't got many Google reviews, what they do have is a loyal following of regulars who enjoy JH's springy fishballs and noodles loaded with minced meat. Their chilli is said to have quite the kick, so I'd recommend opting for a less spicy version if you're worried about your spice tolerance. Mon to Sat: 5am – 2pm Closed on Sun Here's a classic. I mean, what's a hawker centre without a chicken rice stall, right? Even then, with its vibrant blue signage, Poh Poh Roasted Chicken Rice easily stood out in the crowd. It's one of the few stalls here that open till night, for those of you who can't wake up in the morning (no judgement, same here). They serve classic roast meats like Roasted Chicken Rice (S$4/S$5/S$6) and Roasted Duck Rice (S$5), just to name a few. If anyone's interested in bringing some home to share, they have an option for a Whole chicken (S$30) and a Whole duck (S$45), too. Poh Poh's Roasted Chicken and Meat (S$7) was loaded with ingredients, especially with the addition of the Braised egg (S$0.70) and Braised Pig Skin (S$1). Special shoutout to the pork belly slices that had a beautifully crackly skin that was well-seasoned with salt. You're guaranteed a hearty and satisfying meal here! Fri to Wed: 7.30am – 8.30pm (Opening Hours are not verified) Closed on Thu Facebook Okay, let's take a quick break with some dessert. Previously known as Granny's Pancake, The Story of Job sells soft and fluffy min jiang kueh with a variety of delicious fillings. From classics like Coconut ($1.20) and Red Bean ($1.20), to an indulgent Hz'nut Choc P'nut ($1.40), there's bound to be something for every sweet tooth here. As a self-proclaimed min jiang kueh connoisseur, I'd highly recommend the Peanut w/ Sweet Corn (S$1.40). The crunchy sweet peanuts paired well with the creamy corn mixture that was lightly salted, making for a yummy sweet and savoury combination. They even sell a handful of traditional desserts such as Green Bean Soup (S$1.70) and Beancurd with (S$2), if that's more up your alley instead. Wed to Sat, Mon: 5.30am – 2pm Sun: 5.30am – 1pm Closed on TueOrder Delivery: foodpanda 11 best food places at Jurong Point for munching in the West's largest mall Craving a delicious grilled protein after a grilling workout session? Cornerstall Do & Me BBQ Fried Chicken Western Food's got you covered. With over 30 dishes on their menu covering a range from Chicken Chop (S$6.50), Mushroom Chicken Spaghetti (S$5.50) to even a Sirloin Steak (S$15) if you're feeling a little more bougie. Most protein mains come with a side of crinkly-cut fries, baked beans and coleslaw. It's pretty standard, but portions are generous and at this price? Say less. Wed to Sun: 12pm – 7.30pm Closed on Mon & Tue The outermost right row of this food centre hosts most of the Muslim food stalls, and P. Baharnisha Muslim Food Stall is a notable one. They serve a plethora of authentic Malay and Indian dishes packed with bold flavours at budget prices (are you starting to see the trend here?) I can imagine myself coming here for a plate of their signature sweet yet fiery (S$4.50), or a Roti with Egg (S$1.80) for an indulgent breakfast. By the way, they also sell , which I don't see often in food centres! For just S$1.30 a piece, you can get your hands on this delicately sweet pancake-like treat that carries a subtle tanginess. Mon to Sat: 5am – 10am, 11am – 7:30pm Sun: 5am – 10 am, 11am – 5.30pm Only open till 10am, Haji E-Moiden Food Stall prides themselves in their legendary roti prata made fresh daily, said to have a crispy exterior while moist and fluffy on the inside. Pick from your favourite classic flavours, starting with the cheapest Plain (S$1.20) to the priciest Egg Cheese (S$2.50). Aside from the usual curries, I'm especially stoked that they offer sambal tumis upon request! Super Malaysian style. If you've never had your prata with sambal, this is your sign to head down and try it for yourself. Beyond just their food, this stall is also known for their excellent service. Many customers have praised the owners' consistent friendly demeanour despite pressure from the long queues. Tue to Sun: 5am – 10am Closed on Mon Facebook | Easily recognisable by its long queues, Le Ping Healthy Fish Meat Soup is known for their low-calorie, deliciously fresh fish soups. What sets this stall apart from the usual fish soup stalls is that every bowl comes with bitter gourd. I know, it's either something you love or hate but cooked in this flavourful broth, it definitely lends it a tasteful balance. Try their Batang Fish Meat Fish Maw Bitter Gourd Mee Sua Soup (S$6/S$10) (what a mouthful) to find out! Other bowls are also similarly priced at S$6/S$10, and the ones with more premium ingredients take it up a notch to S$10/S$16. Daily: 6am – 4pm Ending our list off with Mr Mysterious. The name listed on their signage, 大排擋 (dà pái dǎng), translates to 'big license stall'. It is a type of traditional food stall in Hong Kong, characterised by an open-air space and affordable eats. With all that being said, I still couldn't find their stall on the internet. All you need to know is that they serve up 13 types of nourishing Cantonese-style soups such as the Lotus Root Pork Ribs Soup (S$4.50) and Black Chicken Soup (S$5.80). They also do -style dishes, albeit with a smaller variety than a stall specialising in it. Regardless, it would pair nicely with the warm, hearty soups. Unfortunately, their opening hours aren't listed online. But if you happen to be at the food centre and see that it's open, do give it a try! Although only 10 stalls were mentioned in this guide, don't limit yourself to this list! Do take note that most stalls are open from morning until early afternoon only, and… the early bird catches the worm, yeah? Don't say I didn't warn you! The next time you want to introduce your friends to a hidden hawker gem in the West, just bring them to Teban Gardens Food Centre. 13 best food places in Westgate to eat from when visiting Jurong The post 10 stalls at Teban Gardens Food Centre worth planting yourself at appeared first on
CNA
16-05-2025
- General
- CNA
NEA's anti-subletting rule 'fair and effective' but some hawkers wish for greater flexibility
For several months now, Mr Tan has been serving plates of fried hokkien mee to customers at a food centre in central Singapore as though he is a seasoned veteran. However, discerning regulars who patronise the stall might notice a change in taste, because their noodles used to be prepared by a woman. As it turns out, Mr Tan is not the stallholder. The stall belongs to the woman, who is in her 70s. She was ill and has not been mobile. Mr Tan said in Mandarin that she does not have the strength to run the stall by herself for the time being. 'I'm temporarily helping her, we'll monitor what her health is like first. 'If she gets better, then she can probably return to work but just come a bit later in the day.' Yet, Mr Tan is aware that by helping out his friend for such a lengthy period of time, it is technically breaching a rule in his friend's tenancy agreement with the National Environment Agency (NEA) that requires stallholders to personally operate their stalls. Aimed at preventing stallholders from subletting their stalls to others by mandating the physical presence of the registered owner, the regulation ultimately prevents rents and food prices from hiking and allows enterprising hawkers to enter the industry fairly. NEA's long-standing rule became the subject of controversy earlier this year after one owner of a nasi lemak stall took to Facebook to rail against it, after his pregnant wife – the registered owner – was warned for failing to be physically present at her stall in Yishun. In this case, the stall owner adopted a franchise model, operating at least 26 stalls around Singapore, including in malls and privately run food centres. Dr Koh Poh Koon, Senior Minister of State for Sustainability and the Environment, said in a Facebook post in March that NEA identified and warned more than 230 stalls last year because they were not personally manned by owners. Of these, 30 were issued with notices to terminate their tenancies when they did not heed the warnings. From these warnings and notices, more than 100 stalls terminated their tenancies, while the rest were able to continue operations because they had given valid reasons for their absence. With around half of the hawkers who were warned by NEA ultimately let off the hook because they were found to have genuine reasons, CNA TODAY visited eight hawker centres to find out how stallholders – particularly those who do not operate franchise chains – are coping with this rule. Most agreed that such a rule is effective in deterring subletters and preventing large franchise chains from dominating NEA-run hawker centres, but there were also older stallholders who said that the rule was forcing them out of the trade. Anecdotally, many ageing stallholders still relied on hired assistants to run the majority of the business, sometimes for the whole day. Their reasons include circumstances that are beyond their control, such as illness, fatigue, or suddenly having to pick up supplies. For some, it meant having to explain their absences to NEA officers who carry out regular inspections. A few hawkers said they would even work through sickness and poor health in order to not put their businesses at risk of closure. At present, NEA has said it 'appreciates' the challenges that hawkers face in balancing their personal circumstances with business operations. Flexibility is given when there are medical reasons, for example, which lead to hawkers not being able to operate their stalls temporarily. Stallholders may also choose to appoint a joint operator or a nominee to help operate the stall during that period of absence, though they would still need to man their stalls for a period of time. And in the event that the stall has to close for valid reasons, NEA may offer rental waivers, too. Despite the leeway already granted by the authorities, two experts who spoke to CNA TODAY said that there was a need for greater flexibility. They raised suggestions such as allowing stall assistants to "hold the fort" temporarily, as well as vacation days for hawkers. Dr Lily Kong, president of Singapore Management University (SMU) who researches urban infrastructure and also co-wrote a paper on hawker culture, said: 'The desire to prevent subletting is understandable. However, the manner in which it is effected requires rethinking.' WHY THE ANTI-SUBLETTING RULE EXISTS Hawker stalls are meant to provide Singaporeans with the opportunity to start and run a small food business, which is why stallholders are required to personally operate their stalls, the authorities have stated previously. Explaining the rationale behind such a rule, Dr Koh Poh Koon, Senior Minister of State for Sustainability and the Environment, said in parliament that it exists to prevent subletting. 'If this requirement is not imposed, the tenant who has successfully bid for the stall could potentially sublet the stall and collect the difference in rent. It may encourage persons to bid for a stall without an intention to run a stall but only to sublet it,' he said. Should the tenant be unable to operate the stall, the tenant is then expected to return the stall to NEA, allowing other new hawkers a fair chance to enter the trade. Dr Koh was responding to a parliamentary question filed by Holland-Bukit Timah Group Representation Constituency MP Edward Chia after a Yishun stallholder questioned the anti-subletting rule earlier this year. The hawker, Mr Noorman Mubarak, had complained in a Feb 18 Facebook post that he was forced to make his heavily pregnant wife tend their nasi lemak stall at Yishun Park Hawker Centre. The stall is registered under his wife's name. The stall, Nasi Lemak Ayam Taliwang, is part of the couple's chain of more than 20 stores across Singapore, including in hawker centres managed by the National Environment Agency (NEA), malls and privately run eateries. In a Facebook post following the parliamentary debate, Dr Koh said that many people have given feedback to him to support the government's policy and called for NEA to take firm action against subletters. 'Requiring stallholders to physically operate their stalls remains the most practical and fair way of preventing subletting and ensuring that hawker stalls are not misused for rent-seeking motives,' he said. Nevertheless, Dr Koh highlighted the challenges that NEA officers face when detecting subletting, stating that the approach 'isn't always straightforward'. 'Subletting is done under the table ... NEA has to conduct thorough investigations to uncover and substantiate such cases. This may include collecting documentary and photo evidence, conducting interviews with hawkers and relevant parties, as well as repeated checks over a period of time, before taking action against errant stallholders.' In response to queries, NEA directed CNA TODAY to publicly available information on what hawkers can or cannot do. Those who wish to expand their businesses can do so by holding up to two cooked food stalls in hawker centres, provided they are able to divide their time and operate the stalls personally. Hawkers have also made use of other arrangements to grow their businesses, such as taking on more stalls at hawker centres with their family members as stallholders. To this, NEA has said it 'appreciates' the challenges that hawkers face in balancing their personal circumstances with business operations. If hawkers are temporarily unable to operate their stalls – due to medical reasons, for example – the authority has exercised flexibility in these cases. The stallholder may appoint a joint operator or a nominee to operate the stall during that period of absence. Both the stallholder and the joint operator are each required to personally operate the stall for at least four hours each business day, and their operation hours cannot overlap. In the event that the stall has to shut for a period of time, NEA may offer rental waivers to the stallholder. These rules only apply to tenancy agreements for stallholders in NEA-managed hawker centres. FALLING SICK, FEELING FATIGUED Many hawkers who spoke to CNA TODAY said that the NEA rule was an effective deterrent to those thinking of subletting their stalls. Mr Lew Yew Liang, 55, who owns Shan Zhong Bao Herbal Soup at Berseh Food Centre, said the anti-subletting rule has been in place for many years and he has had no issues abiding by it. 'The rule is fair. Our rent is already very cheap compared to coffee shops. By all means, people can rent at coffee shops,' he said. However, to Mr Tan, the fried hokkien mee assistant helping his friend, the requirement to personally man the stall makes the trade unsustainable for older hawkers. 'Some people will not be able to carry on with the business at all,' he said. He also said he was ready to explain to the authorities why his friend was unable to tend the stall if approached by officers. 'NEA has to understand that hawkers are old. Even though their heart is there, they don't have the strength to stand there for eight hours.' He did not state if she had considered appointing him as a joint operator, though the rules stipulate that even if she did, she would need to be physically present at the stall for four hours. In any case, Mr Tan said she cannot bear to give up her stall completely, because it would mean the loss of her only source of income. That was why she paid Mr Tan to work as her assistant and take over operations until her condition improved. The stall's earnings still mainly go to her, but Mr Tan receives a portion of it for his help. Others said that they tapped relatives to share the load and to make sure that the business remained sustainable. A 66-year-old owner of Choon Hwa Coffee Stall in MacPherson, who declined to give her name, said that because she has high blood pressure and gets tired easily, her relatives help out on most mornings and afternoons, while she tends the stall in the evening. She recounted how an NEA officer once approached her to find out why she was not at the stall. She replied that it was 'tough' for elderly people to man their stalls for hours on end and asked the officer to try a day of her work. Another hawker said that she did not qualify for rental waivers when she fell sick last year, because her medical certificates did not cover her for a continuous period of one month. Madam Jeanette Koh, 59, who operates a rojak store at Circuit Road Food Centre, said her absence at the stall also led to enquiries from NEA officers. 'NEA says if you can't do it, then just return the stall to it. But if we return the stall (to NEA), then who will give us work? We don't have credentials, who will hire us?' One hawker who operates a stall at Toa Payoh Lorong 8 Market and Hawker Centre that sells ayam penyet (a fried chicken dish), said he was coughing for eight days, but he continued to work with a mask on in order to comply with NEA's anti-subletting rule. This was because he could not allow his assistants to work on his behalf while he was absent, he said. He declined to be named. TO MAKE ENDS MEET For similar reasons, it will also be difficult for him to leave Singapore for any Haj pilgrimages in future, because closing his stall when he is away means lost earnings. This was a sentiment echoed by a few hawkers who feared losing potential earnings because they could not keep their stalls open with help from hired assistants while they rested at home. For Ms Joanne Lee, 52, the owner of Fu He Turtle Soup at Berseh Food Centre, the requirement prevents her from extending her operating hours beyond 7pm to capture the supper crowd and earn more for her business. 'If I always have to be here all the time, it is difficult to sustain operations in the long run.' Mr Melvin Chew, who owns the Jin Ji Teochew Braised Duck & Kway Chap stall at Chinatown Complex, said he worries for the future generation of hawkers since young people these days value work-life balance. 'In the past, old hawkers had no life. They simply worked every day and missed the time they had with their children,' the 47-year-old added. 'But nowadays, people feel that they should cherish the moment. So if they have to be at the stall every day from a certain time to a certain time, they have no freedom to spend time with their children or think about starting a family.' He also said that if Singapore wants hawker culture to remain, then it has to provide younger hawkers with confidence that they can establish a branding for themselves and their businesses. Not all agree, though. There were some hawkers, such as Mr Eddy Leck, who told CNA TODAY that it was possible to find that balance despite the long hours as a hawker. For example, if there are no customers, there is no need for the stallholder to be present to work long hours. The hawker could close the stall and come back later when the crowds are back. The 49-year-old owner of Soon Heng Coffee Stall at Circuit Road Food Centre said: "I have no difficulties being here all the time. We are making a living, of course we have to be here. We're doing business.' LIMITED EXPANSION OPPORTUNITIES At the end of the day, hawker centres are designed to provide opportunities for hawkers to directly operate their own small food businesses, which is why corporates cannot bid directly for hawker stalls. Some leeway is given for expansion opportunities. NEA's current rules allow individuals to hold a maximum of two cooked food stalls in hawker centres, provided they are able to divide their time and operate the stalls personally. In reality, executing this is difficult, some hawkers said. Ms Li Ruifang, 41, recalled how her father gave up his prawn noodle stall at Whampoa Food Centre to help her find her footing in the food-and-beverage industry when she decided to start her own stall. The earnings from his stall had put food on the table for her family since the 1970s. Originally, her father Lee Wong Leong, 75, wanted to retain ownership of his original stall and allow his sister to operate it, while he would head to Ms Li's stall in Tekka Centre to help out full-time. For a time, this was an ideal arrangement for them. Mr Lee's earnings from Whampoa allowed him to keep a stable income, his daughter gets to learn directly from an experienced hand, and his sister gets to help out in the family business. Then, NEA found out about the arrangement in 2014, and because Mr Lee could not divide his time commuting between the two stalls due to his age, he turned over ownership of his Whampoa stall to his sister. Ms Li said of her father's sacrifice: 'I do feel very grateful for how he gave up his stall to come over to Tekka to help me out. If not for him, I believe it would have taken a longer time for me to get into the rhythm of helming the stall.' "MORE FLEXIBILITY NEEDED" Acknowledging the effectiveness of NEA's rule against subletting, experts on hawker culture said it would be difficult to remove such a regulation without hurting the industry as a whole. Doing so would also risk 'unintended misuse' by hawkers, Mr Ryan Kueh said. He is the author of From Street to Stalls, a book about the history and evolution of Singapore's hawker culture. Without such a rule, it would inadvertently give rise to subletting, allowing people to exploit public subsidies for personal profit by turning stalls into rental assets. 'We first need to consider its underlying principle – preventing the misappropriation of a public good for profiteering,' he said. On the other hand, there could be 'some flexibility for elderly hawkers or those facing genuine difficulties', he added. On this point, Dr Kong from SMU had some suggestions for the authorities to consider. For example, there may be provisions for workers to take vacation leave in ways that do not affect their income. 'It is not unreasonable to have some provision for 'locums' to stand in occasionally for hawkers or for helpers to hold the fort for periods of time,' Dr Kong said. Mr Kueh lauded NEA's recent policy to allow hawkers to hire assistants holding long-term visit passes, which helps to ease workloads. Previously, only Singapore citizens and permanent residents could work as stall assistants in hawker centres managed by NEA and its appointed operators. Hawkers could also hire their spouses who have these visit passes. The policy was relaxed from Jan 1 to allow hawkers to hire any of these pass holders who have been approved to work here. Beyond policy, Mr Kueh said more must be done to boost the attractiveness of the industry to young entrants. 'The larger issue is our outdated expectations of hawkers – expecting stalls to be open excessively for long hours or to sell food at very low prices – and the second-order effects they create,' he added. 'These expectations pressure hawkers to offer food at low costs and in turn receive low (profit) margins, endure excessively long working hours and remain trapped in a cycle of working more to sustain sufficient income.'
CNA
09-05-2025
- Business
- CNA
Old Airport Road hawker, 72, and wife sell unique 'cold muffins' but skip salary due to rising costs
Tucked in the back corner of Old Airport Road Food Centre, hawker bakery Bakes n Bites spans two stall units with a no-frills setup. On one side, a waffle maker stands ready for action beside a glass display case showcasing golden-brown chicken pies and curry puffs. The other side houses the engine of this operation – a sturdy stand mixer and an oven, with a narrow refrigerated display case protecting rows of muffins and cakes like Swiss rolls. In contrast to most hawker bakeries that display goods in wide room-temperature shelves, the star – puffy muffins that stay soft and moist even when chilled — are kind of hidden in a nondescript refrigerator that takes up just a small part of the stall. In fact, we probably wouldn't have given this unassuming establishment a second glance if it weren't for this assignment. Good thing we tried their impressive bakes (more on that later). FROM ENGINEERING TO ENTREPRENEURSHIP Behind Bakes n Bites is the resilient husband-and-wife team of Christopher Lau, 72, and Christina Tan, 69, who offer quality treats at affordable prices. Despite his age and the fact he recently recovered from major pancreatic surgery, Lau mans the stall mostly solo and creates the majority of the confections himself. He discovered his baking talent after being retrenched from his engineering career aged 55. Before the career shift, Lau worked as a manufacturing engineer in companies like Seagate for many years. Meanwhile, Tan continues to work full-time in an administrative role at a construction company, coming down to help at the stall after her day job, manning the waffle station on Sundays. The stall, which opened in 2010, operates six days a week. PIVOTED TO BAKING AFTER BEING RETRENCHED AGED 55 "After getting retrenched at 55, no other company wanted to take me in at that age. I went to many interviews, but the main problem was my age, even with my experience," Lau shared. He never foresaw himself becoming a baker, as he had never baked before starting this business. The transition from engineering to hawker life came with significant financial adjustments. When asked about his previous salary, Lau reveals: "Between S$5,000 to S$6,000." He added: "We're not getting any salary from running the bakery stall now due to high overhead costs." NOT DRAWING SALARY NOW DUE TO ESCALATING RENT AND OTHER COSTS These financial challenges have only mounted in recent years. "After the pandemic, stall rental increased as it's the norm for NEA," Tan sighed, adding that utilities and delivery platform commissions have also climbed steadily. When we probed if rising rent was the primary culprit behind their lack of salary, she shook her head. "Not only rental – utilities and raw materials have increased as well. We're using premium-grade and healthier ingredients," she explained. "But we have to keep our prices low as NTUC Foodfare (which manages Old Airport Road Food Centre) has a price guideline, and this hawker centre has mostly elderly customers." The unpredictability of hawker life adds another layer of challenges. "Some days, business is okay; some days, it's poor," Tan said The couple, who have no kids, only earn an income occasionally from the bakery – "If we get bulk orders, then we will have salaries,' she noted. Tan revealed they're "looking for assistance to go online to increase sales." STILL PREFERS ENGINEERING TO BAKING Despite the financial challenges, we wondered if Lau finds his current baking business more rewarding than his previous career. "I actually prefer my previous job," he admitted candidly. "I was able to share my expertise and knowledge with colleagues and engage in teamwork, compared to this present job where I'm all by myself." With their quality products, we asked if they'd consider expanding with a second location. Tan shook her head. "Not likely again as money is not easy to earn back with the present situation. We have also utilised all our CPF funds and savings,' she explained. "SCAMMED" BY WIFE What began as a franchise opportunity from Tan's friend evolved into their own independent venture through unexpected circumstances. "I got 'scammed' by my wife," Lau joked, with affection. "Her friend convinced her this line of work was lucrative and straightforward." The couple initially agreed to operate their stall under the friend's daughter's business name, selling fruity Swiss rolls (they declined to name the brand on record). But reality proved different from what was promised. "We used their brand name, but we made my own signboard, bought our own equipment," Tan explained. Although the product supply from their friend's daughter was adequate at first, problems soon emerged. "Items that could sell well, she would say 'no stock'. Instead, she gave us the leftover stuff that she couldn't sell from her own stall." FIRST FRANCHISE BUSINESS FAILED The breaking point came when Tan began making her own curry puffs to supplement their dwindling inventory. "When the brand owner came and saw the curry puffs, she threw a fit in front of the stall for everybody to see," Tan recalled. "She complained that we were using her company name and yet selling our own things, but we were just trying to survive." As the franchise arrangement went south, the couple pivoted. "We'd better go for a baking course," Tan decided, sending her husband to Creative Culinaire Academy. "The next day after my one-day beginner's course, my wife sent me for the full 14-day crash professional course. That's when I really got 'scammed' [into staying in this job]!," Lau said, with a laugh. Lau credited his instructor for pushing him to experiment. "In the courses I just learned the basics, then experimented and practised myself," he explained. THE SECRET TO THEIR SIGNATURE "COLD MUFFINS" After learning that Lau was operating a hawker stall, his baking instructor gave him a unique challenge: Create "cold muffins" that would taste good refrigerated. Tan supported the mission by conducting extensive field research, purchasing and taste-testing muffins from bakeries across Singapore before refrigerating them to assess their quality over time. "Their flavours either weren't strong enough or the texture became dry after leaving them in the fridge," Tan discovered. "Our muffins, when eaten cold, remain moist and nice, even if you heat them or leave them out," she proudly stated. This unique quality has made their Triple Chocolate Muffin (S$3.20) their bestseller. OVERCOMING HEALTH ISSUES Despite his age and health issues, Lau was still quick on his feet, springing into action whenever the oven timer buzzes. However, the physical demands of running a bakery have become increasingly tedious on his body. 'Christopher doesn't have proper meals and has developed diabetes. The long hours of standing have also caused his legs to swell,' shared his wife. The couple has considered hiring help. "Yes, but so far they're not able to stay long due to the hot atmosphere," Tan said. Hence, they've partnered with their friend, who is a bakery factory owner. He helps produce some items like their Butter Cake (S$4.80). "But for my husband's Chewy Brownie and New York Cheesecake, when we tried to manufacture it in our friend's factory, it didn't taste the same," Tan explained. "Anyone who tries to bake it also can't top his brownies – they're truly one-of-a-kind." WIFE FACED MISCARRIAGES, CANCER AND SUSPECTED SARS Tan herself is no stranger to adversity, having survived cervical cancer, ovarian cysts, and what was suspected to be SARS during a period living in China when her husband was posted overseas as an engineer – experiences she described as "full of miracles". In her thirties, Tan faced multiple miscarriages followed by a cervical cancer diagnosis requiring surgery. Complications escalated when cysts spread to her ovaries. "One morning I was in pain and went back to the hospital," she recalled. By afternoon, she was rushed into emergency surgery where doctors discovered both ovarian cysts and her appendix had burst simultaneously. "The doctor told me if he had operated any later, I would've gone," Tan said matter-of-factly. QUALITY INGREDIENTS The couple is committed to using fresh ingredients, including fresh fruits in their products. They also offer vegan or diabetic sugar versions (pre-ordering required) of their bakes to accommodate customers' dietary preferences. FRESH ORANGE MUFFIN, S$3 This zesty treat delivers the perfect balance of tanginess and sweetness with a prominent citrus flavour. Orange zest speckles the incredibly moist crumb, which remains wonderfully soft even after refrigeration. The citrus flavour is bright without being overwhelming, creating a refreshing treat. WALNUT BANANA MUFFIN, S$3 Unlike typical banana bakes that use mashed overripe bananas, this muffin incorporates fresh banana slices that create pockets of tangy sweetness. The walnuts are well-roasted, adding a satisfying crunch and earthy tone to the moist crumb. TRIPLE CHOCOLATE MUFFIN, S$3.20 This bestseller lives up to its reputation with a rich, intense chocolate flavour. Extra moist and deeply cocoa-forward, it satisfies chocolate cravings without being cloyingly sweet. It remains lush and delicious even after days in the refrigerator. VANILLA MUFFIN, S$3 The vanilla muffin delivers a pleasant sweetness that is indulgent without being jelak (or cloyingly rich in Malay). The fragrant vanilla notes permeate the exceptionally moist crumb, creating a simple yet satisfying treat. CHEWY BROWNIE, S$4.80 This isn't your typical fudgy brownie. Lau's version features a crackly top and unique malty flavour profile. Lighter and more cake-like than most brownies, it offers a crumbly finish with a satisfying crunch. The rich cocoa notes make this an addictive treat. CHICKEN RENDANG PIE, S$3 For savoury snacks, this flaky pastry houses tender chicken and potato chunks seasoned with aromatic if mild rendang spices. The perfectly flaky crust holds together well, providing a satisfying contrast to the stew-like filling. CHICKEN PIE, S$3 This hearty option offers larger pieces of peppery chook complemented with sweet corn kernels that add a pleasant crunch and sweetness to the buttery pastry.
