Ah Huay’s Dry Laksa also brings in “a few hundred [dollars] more” daily averaging about S$1,000 a day, a significant jump from when the hawkers were offering Japanese dishes.
A new stall at Ci Yuan Hawker Centre in Hougang has been drawing long queues lately, and it sells only one dish, dry laksa, with customers waiting up to 45 minutes during peak hours to get their order.
But up until March this year, Ah Huay’s Dry Laksa was a generic Japanese food stall called Tamako Ramen-Ya. Its young owners Xavier Teo, 34, and Jacky Luong , 33, decided to convert the stall to sell dry laksa because it’s “something not every eatery has”. The duo had also noticed that a laksa stall at Ci Yuan had closed down, and took the chance to propose setting up a new laksa business to the hawker centre’s management team, who approved their request.
It is relatively less common in a wallet-friendly hawker setting, which Teo reckons is because it requires “more steps than making soup laksa”. To make their dry laksa, he explains they have to “cook the noodles first, put it in a tub to absorb the gravy, then fry it one more time [when people order it]”.
Luong saw a good business opportunity in serving this unique dish, which explains why he wanted to “bring it to a hawker centre to see if people like it”. He broached the idea of opening a dry laksa stall to Teo, his F&B pal with whom he had been working for eight years. Prior to Ah Huay’s Dry Laksa, Luong used to work at Teo's Thai restaurant Nakara Thai Cuisine.Ah Huay’s Dry Laksa has received quite a bit of traction since the hawker started selling the noodle dish three months ago.
Ah Huay’s Dry Laksa is at 51 Hougang Avenue 9, #01-17, Ci Yuan Hawker Centre, Singapore 538776. Open daily except Monday 11am to 2pm, 6pm to 9pm.
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