New crop of 'hawkerpreneurs'
Nick Soon, a former insurance executive, opened a kueh store to keep a family tradition alive.
There is hope on the streets. Even as hawker culture faces difficulty, a new band of innovative "hawkerpreneurs" has emerged.
If they're rare, their motives at least seem pure.
"Many people wonder why a young man like me came into this industry," says Ng. "I am here to preserve the hawker heritage, to find a way to make money and, most importantly, be happy. I believe my perseverance will pay off one day and I will be successful and prove to young people that they can do it too."
Nick Soon started One Kueh At A Time eight months ago, selling teochew kueh (a glutinous rice-based snack with sweet or savory fillings) at Jalan Berseh Food Centre.
His stall sells four types of artisan kueh -- all for S$1 apiece -- including steamed-to-order ku chye kueh (chive kueh) and soon kueh (with turnip but not traditional bamboo shoots).
The 40-something former insurance executive, who makes all of his food entirely by hand, sees his mission as part of a family legacy.
Soon's mother had been taking orders and making kueh from home since 1983. Now that she's in her 80s and retired, Soon wants to continue her tradition.