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Priscilla Wong, 30, is one busy woman. She opened hawker stall Authentic Hong Kong Delights on May 1 in Maxwell Food Centre, where she serves up traditional Cantonese desserts including the hard-to-find water chestnut cake. Everything from the gui ling gao (tortoise shell jelly) to the chilli sauce for her radish cake is made in-house. Which means she’s often up till “2am” prepping food for the next day’s service.

On her days off, the Guangzhou-born Singapore PR hawker heads down to the International Hotel & Tourism School (SHATEC), where she’s reading a year-long course for a Diploma in Culinary Arts. Physical lessons have ceased temporarily since Phase 2 HA kicked in, though classes continue online. Oh, and she's also a full-time flight attendant, albeit grounded for now as flights are scarce.

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