'I used to work in a suit & tie, now I wash dishes,' says hotel manager turned cuttlefish bee hoon hawker
Tucked away in a corner of a quiet coffee shop in sleepy Potong Pasir is six-week-old hawker stall Taste of Home, offering Malaysian-style noodle dishes like cuttlefish bee hoon topped with braised pork, a popular street food in Seremban, and, a bouncy thick rice noodle commonly used in Penang assam laksa. Situated behind the drinks stall and obstructed by a pillar, it’s quite the hidden gem.
pork, aka fried fermented beancurd pork. Also available are almond beancurd dessert and pork trotter vinegar, offered only on weekends.Before starting Taste of Home in April, Leong Yew, who has been in the hotel service line since he came to Singapore in 2005, worked as an events service assistant manager at The Grand Hyatt. He quit his job last year before the hotel underwent renovations,“I was doing events and the hours were very long, so I wanted to take a break.
“I feel shy to tell some of my friends that I am doing this ’cos I know 90 percent of them will say ‘Just ‘play’ for a few months and when the hotel reopens after renovation, come back. There’s a job waiting for you,’” he shares. He earns an average of $100 gross a day and “some days, it can go as low as $60”. He says this doesn’t amount to much profit after taking away the cost of ingredients and rent. “When some regulars see that I don’t have much business, they will come and buy almond beancurd from me. I wonder: am I that pitiful?” he muses.
in starchy brown gravy, topped with chunks of braised pork, blanched cuttlefish slices, xiao bai cai, and a sprinkling of fried garlic bits.
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