Orphaned As A Teen With No O-Level Cert, Hawker Now Towkay Of 2 Kueh Stalls & Catering Biz

Orphan who forged his own path 

Aloysius lost his father in a car accident when he was in primary school. A year later, he was just 13 when his mother passed away from an asthma attack. The only child then lived with relatives. However, lacking parental guidance, he did not complete his ‘O’ Levels and started working at 15, taking on odd jobs such as delivering parcels. 

Keenly interested in design, he started learning about graphic, digital and website design on his own and eventually worked for his friend, who owns a local chain of hair salons. He handled all their advertising and website. 

In 2021, he boldly left his long-time job during the pandemic and took a 70% pay cut to be a hawkerpreneur. “I wanted to create something I can call my own,” says Aloysius. 

Just like how he taught himself design, the driven Aloysius also learned to make Nonya kueh and other dishes by experimenting with recipes he found online. 

“This is my best achievement to show my parents, who are in heaven” 

His wife Yvonne Yeoh, 40, a former social media marketer who worked from home while caring for their two two daughters, supported his hawker dream. On the day of our food review, the couple shyly revealed that it was their 17th wedding anniversary.

While Aloysius put his previous skill sets to good use by taking his own photos and designing his logo and signboards, Yvonne manages their social media accounts. “The business started with just the two of us. We’d start at 5am for food prep, to open our stall at 7am,” says Yvonne. Although they now have staff to help out at both stalls, they still split their time between both stalls daily and struggle with manpower issues.  

“Being a hawker is very hard work,” admits Aloysius. “But having the chance to showcase my own creations – this is my best achievement to show my parents, who are in heaven,” says Aloysius.  

The menu

Aloysius’ Nonya and Teochew kueh come from a trusted supplier from Malaysia, which he declined to name. The Nonya kueh include Rainbow Kueh Lapis, Hitam Salat, Bingkat Ubi, Sagu Gula Melaka, Red Bean Salat, and Kueh Kosui (90 cents each). 

Although Aloysius knows how to make Rainbow Kueh Lapis, Putri Ayu, Kueh Kosui and Kueh Salat (his personal fave, and he makes them with fresh pandan juice), he only rolls up his sleeves to make the last two items, for catering orders. Why doesn’t this kueh lover hand-make more and sell them daily?

“I lack a central kitchen and manpower. I’m usually at the Paya Lebar stall, frying up the fried snacks. But I’ve experimented with making several types of kueh and I hope that someday, when I have the central kitchen and enough help, I can make and sell more of my own creations, especially for catering orders,” says Aloysius. 

The Teochew offerings are Soon Kueh, Png Kueh, Chives Kueh and Yam Kueh (from $1.40 to $1.50), served with a spicy home-made chilli that had us perspiring. 

This Teochew boy offers his own take on Peranakan dishes like Nonya curry chicken and mee siam. Depending on the cook’s mood, he sometimes offers an off-menu special: Mee Goreng ($3.50). 

Nonya Kueh, 90 cents each 

These pretty kueh from their Malaysian supplier are fresh, soft, and luscious. On regular business days, Aloysius only offers the supplier-bought kueh, which are delivered fresh every morning and never left overnight (most are snapped up by noon). 

They are good – but not one-of-a-kind special. We wish we’d tried Aloysius’ own creations which, unfortunately, were not available during our visit and only available for catering pre-orders.  

Signature Sauce Chee Cheong Fun, $2.50 

Aloysius drizzles a self-invented sweet-salty sauce over supplier-bought steamed rolls. It’s made with the commonly used pink sweet sauce, thinned with a light brown sauce he concocted with tau cheo (fermented beans) and sugar amongst other ingredients. It is topped with plenty of chopped spring onions, fried shallots and sesame seeds. The sauce adds umami notes which we rather enjoy, but old-school CCF fans may baulk at him tinkering with the well-loved dish. The serving here is pretty generous and makes a filling and affordable meal.

Nonya Ayam Curry, $5.90 (8 Days Pick!)

Each serving comes with blue pea flower-stained nasi lemak rice, a chicken thigh and chicken drumstick, and achar. The rice is fragrant, lemak enough, and fluffy. The chicken, cooked in Aloysius’ own rempah mix that includes spices like ginger, turmeric and lemongrass, is well marinated and tender. 

The store-bought achar adds a zesty touch. At $5.90, this popular dish is decently priced for the portion and flavour. Our fave dish here. 

Fried Turmeric Nasi Ayam, $5.90 (8 Days Pick!)

If you prefer your chicken fried, Aloysius’ turmeric chicken is a tasty alternative. The crispy skin is well rubbed with his turmeric-based rempah and the meat is nicely marinated. The best part: His home-made chilli, which is equal parts sour and spicy. We prefer this piquant chilli to the tongue-tingling one served with the Teochew kueh.

Bottom line

The colourful kueh here may have caught our eye first, but it’s Aloysius’ Nonya curry ayam and turmeric chicken that will have us coming back. We also like that his savoury and sweet catering platters are available for small groups starting from 10 pax. We’ll remember who to call the next time we need some local nosh for a gathering.  

Yummy Times is at #01-523, 125 Toa Payoh Lor 1, S310125. Open daily 7am – 2pm; closed on Tues. Their second branch is at 101 Upper Paya Lebar Rd, Ling Brothers Eating House, S534826. Open Mon to Fri 6am to 1pm; closed on Sat & Sun. Tel: 8790 4044. More info via Instagram, Facebook, and website.

Photos: Roy Yap.

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