“A lot of people ask me why [I became a hawker], but I still like the food industry — it’s my passion,” explains the 39-year-old. She single-handedly runs her stall and works from 6am to 9pm daily.
that she “does everything, reaching [the stall] around 6am” and only leaving at 9pm. The first-time hawker used to own a casual Japanese fusion restaurant called Oh! My Bento Booze at Kovan,Larine shut down her restaurant due to “increasing rental, manpower and cost [issues]”,Despite the steep losses and punishing schedule, she chose to stay in F&B and became a hawker, which arguably requires more hard work as a one-woman show.
Why sell curry instead of sticking to Japanese food? She reasons, “Japanese food is quite readily available these days, so there’s no point fighting the giants”.And why Indian-style curry? Larine says she’s a “huge fan of Indian food and prefers thicker curries with different spices'' as opposed to milder Chinese-style curry. She came up with her recipe through trial and error, describing it as “90 percent Indian curry”, but with slight tweaks to “suit more people’s [taste buds]”.
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