3 Questions with Toh Seng Wang from Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee
1.What is the most fulfilling aspect of being a hawker for over 40 years?
To have people’s support. If everyone finishes the food, we’ll have a sense of fulfilment. It proves that what we fry caters to their taste.
2. What are the most difficult elements of cooking Hokkien mee?
You have to manage the oil well. The heat must also be well controlled. You only figure out how much oil to use with experience. It’s not simple, it’s a craft.
3. What advice would you give to youngsters who want to start hawker businesses?
You have to use your smarts to think and do. It’s not like learning to write, when I hold your hand and ask you to learn. Recipes are best passed on by someone teaching you in real time. My father told me not to put in too much oil, so I listened carefully and improved. It's only when you accumulate experiences that you truly learn something. Some customers tell me the noodles are too oily or salty. You must accept, ponder on the mistakes and improve.