1. How was it like starting everything from the scratch?
Scary and uncertain. I didn’t know what I was doing in the beginning. I think that was our only biggest challenge as hawkers – we just didn’t know what to do! We were just following different recipes, listening to feedback from our customers, family and friends, constantly improving ourselves. We had to, we had no choice but it did make us stronger, more confident, and always open to feedback. It’s the best way to learn.
2. What do you like most about the job?
I enjoy meeting different people and to see how happy and satisfied our food makes them is also very nice to see. I am grateful that our customers and regulars have stuck with us through the years, even when we were still learning and making so many mistakes.
3. What is your favourite food on the menu?
Fried kway teow! It was the first thing I learned to cook years back when I started and I feel like fried kway teow and me are inseparable now.
Go there now
Somewhere in the northeaster suburbs of Hougang on Avenue 8, there's an elderly couple toiling over giant woks side-by-side for hours on end, churning out plates of fragrant and morish fried kway teow and oyster omelette. Lim Suan Eng and Ong Lim Chong have spent the past 30 years mastering their craft and they work together like a well-oiled machine. The omelette is fried perfectly so it is crispy while still retaining its starchiness. Oysters are also imported from Korea because they are plumper and juicier. Don't forget the homemade chilli on the side.