Undertaker’s Apprentice Turned Hawker Sells Laksa At Hipster Stall In Bukit Panjang
His laksa, made in a limited batch of about 75 bowls a day, sells out in under three hours.
Most F&B owners hope to sell as much food as possible, but new hawker Thian Le Yong, 29, dissuades his first-time customers from ordering multiple bowls of his laksa. “I tell them honestly to buy one bowl first to try before they buy more,” he chirps. His menu has precisely one dish, laksa, which he cooks from scratch with homemade rempah and prawn stock.