‘I Feel Like Giving Up Every Day’: MasterChef S’pore Alum On Running First Food Stall My Indo Cook

Opened first stall with only 10 days to prepare

My Indo Cook began as a home-based business in 2020 after Eka’s social media followers repeatedly asked if they could buy the Indonesian dishes she posted online.

The NYP outlet is her first permanent physical stall, though opening one was not something she had planned so soon.

Eka spotted a social media advertisement from the previous tenant, who was looking for someone to take over the space. After discussing it with her husband and three children, she decided to take the plunge.

“Then boom, I jumped in,” she quips.

The catch? She had only 10 days before she was due to take over the stall on Aug 1.

“It was like The Amazing Race”

The first-time stall owner had no trial or preparation period. Within those 10 days, she signed the contract, applied for the necessary licences, sourced suppliers and planned the menu.

She even had to learn how to operate the point-of-sale system on her first day of business.

“It was like The Amazing Race. I don’t know how I did it, but luckily, everything fell into place in time for the opening,” she says.

Invested a five-figure sum

Eka is the sole owner of My Indo Cook, jokingly describing it as a “one-woman company”.

She invested a five-figure sum from her savings to set up the stall. As for the monthly rent, she would only say that it is comparable to standard food court rates.

The scale and pace of a commercial kitchen came as a surprise after years of cooking from home.

“As a first-timer, I didn’t know what to expect. I honestly underestimated the situation and the job until lunchtime came and everybody was out at the same time. I was shocked,” she says.

During its first two weeks, the stall sold around 100 plates during lunchtime each day. Business slowed in the third and fourth weeks because of NYP’s examination period, teaching Eka that even sales during the school term could be unpredictable.

Stay-at-home mum for 16 years

Born in Jakarta, Eka has lived in Singapore for 26 years. She rose to prominence after winning Malay singing competition Anugerah in 2003 and later went into acting.

She won Best Actress in a Supporting Role at Pesta Perdana 2021 for her performance in anthology drama Mamaku Bibikku. The following year, she joined MasterChef Singapore.

However, showbiz was never a long-term plan for the mother of three, whose children are now aged 22, 17 and 13.

“I was kinda jobless for the past 16 years, relaxing,” she jokes. She was, more accurately, a full-time housewife and mum who accepted singing and acting jobs only when she felt like doing them.

Eka still sings occasionally, while her eldest daughter, Chariska Diva Anugrah, followed in her footsteps as a contestant on Anugerah 2026.

Her husband, an associate director at a five-star hotel in Singapore, offers advice and moral support for the business.

Indonesian comfort food from $3.80

Eka’s signature dishes include Nasi Uduk, Indomie Chicken Cutlet and Indomie Sambal Matah (Balinese-style raw chilli).

She describes nasi uduk as lighter than nasi lemak. While nasi lemak sambal is made with dried chillies, the nasi uduk version uses fresh chillies and tomatoes. Her set comes with coconut rice, bee hoon, keropok, sambal and a choice of protein.

The Nasi Uduk Standard Set costs $4, while versions with chicken drumlets or cutlet are priced at $5.90.

Her ayam ungkep (Javanese-style spiced fried chicken) is first simmered slowly with spices, allowing the flavours to infuse the meat before it is fried.

Other staples include Bakso and Soto Ayam at $4.50 each. Indomie starts at $3.80, while sets with additional ingredients cost $5.90.

Eka also prepares a rotating Special of the Day, which has included Seafood Spaghetti Sambal Matah and ketoprak, an Indonesian dish of rice cakes, tofu and vegetables with peanut sauce.

She also applies mise en place (ingredient preparation used in professional kitchens) tips picked up from MasterChef Singapore judge Damian D’Silva to make food prep more manageable.

My Indo Cook is Muslim-owned and uses halal-certified ingredients, though the stall itself is not halal-certified.

Students ask if her MasterChef apron is real

Some students and lecturers recognise Eka from Anugerah or MasterChef, helped by the original MasterChef apron proudly displayed at her stall.

Students sometimes ask if the apron is real.

“I like to joke with them, so I say, ‘No, I bought it on Shopee,’” she laughs. “But when I tell them I was from Season 3, they go, ‘Wah!’ They are the cutest.”

One regular customer told her: “My friends said you are very famous.” Another turned out to be related to one of the musicians she had previously worked with.

“I enjoy every interaction with them,” she shares fondly.

Dreams of taking My Indo Cook overseas

She already has bigger ambitions for My Indo Cook, including catering for weddings and opening more outlets. She says potential partners are ready to help her expand to Australia and Dubai, but those plans have been placed on hold while she learns the basics of running her first stall.

The learning curve remains steep. “I feel like giving up every day actually, because it’s very tough,” Eka admits.

“I’m really new and have only just learnt the ABCs of this business. I’m glad I learnt the hard way by throwing myself into it within such a short time,” she says. “Hopefully, My Indo Cook will get bigger and I’ll grow stronger.”

My Indo Cook is located at Nanyang Polytechnic, North Canteen, Blk E, Level 2, Stall 5, 180 Ang Mo Kio Ave 8, S569830. Open Mon to Fri, 7am–6.30pm; 7am–4pm during school holidays. Closed Sat, Sun & public holidays. More info via Instagram.