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Since its launch in June, Grandmaster Prawn Noodles, a home-based business hawking the titular noodles, has been consistently sold out. “We do a limited run of about 30 to 40 bowls each time, twice a week. This is the maximum I can handle for now as I’m the only one cooking,” says sole biz owner, Errol Chandra, 31. The thirty-odd orders are often snapped up within a day – evident from the steady stream of “sold out” updates on Grandmaster Prawn Noodles’ Instagram account.

The young cook, who has a business degree, tells us he is also juggling a full-time job handling accounts and HR for a marketing agency while running the food biz. “My sister is helping with orders and social media, but I’m handling all the kitchen work and operations on my own.”

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