$13 For Restaurant-Style Fine Dining In An Yishun Hawker Center? | On The Red Dot - I Am A Hawker

[@gabrielwee5188]

What a transparent and authentic stall owner. Respect that he is meticulous in preparing his food and does not cut cost to take the quick profit. Hopefully, more people will take notice of his workmanship and may his business strive. Hope to try his Nasi Kerabu soon.

[@stevethea5250]

@user-vd6iy9xu8r ??

[@TheTinyRedDot]

this young man has integrity, he will go far and prosper

[@jessicaregina1956]

He will close down his stall soon!

[@TheTinyRedDot]

@@jessicaregina1956 moving to restaurant?

[@jessicaregina1956]

Moving to pasar pagi!

[@Iendleasereit]

my impression is he is very honest and candid

[@limzhiliang9424]

How frequently will Singaporeans spend $13 for a meal in a hawker centre especially in Yishun? Try once yes, but what is the frequency of repurchasing especially ur serving the same people everyday in the neighbourhood area. Need to know your numbers before doing a business. Calculate your odds

[@Marcho978]

This guy understands that being in good health is going to tide him through bad times which may cripple others. That extra bit of strength to lift more, that extra cardiac capacity can sometimes mean the difference between getting over a hurdle to success or falling and dying right then and there. Absolute Chad.

[@imrank9282]

His stall is just a few minutes walk from my house, and lemme tell you, it is WORTH IT, easily could be a $20-30 restaurant dish. Not the most authentic cos he did add some creative flair, but kinda authentic enough and extremely tasty and unique. Go support him!

[@YusriSapari]

totally agree with the value of the dish vs the price

[@reikaratnam]

What a waste of $

[@calebwee328]

@@reikaratnam hater much? See u commenting negative stuff everywhere

[@rollinginthedeeep7559]

@@reikaratnamyou’re a waste of life

[@norizawahab2285]

I have tried the Nasi Kerabu. It was sensational. The kerabu was refreshing. A chef with lots of integrity and pleasant personality.

[@just88]

I am impressed with this young man's standing on his principle - not serving alcohol because he does not drink alcohol himself.

[@sirius1807]

the investor didnt look to his name, its obvious he is muslim

[@reikaratnam]

Kinda inconsiderate

[@460Feeguapo]

muslims can't drink nor serve alcohol

[@smonyboy]

33 already you call him young man. lol uncle already

[@hethee]

@@reikaratnam80% of restaurants in sg got alcohol. don’t be so selfish and entitled can? or too much to ask from C?

[@EcomCarl]

The story of this Singaporean hawker applying fine dining techniques to traditional hawker food is truly inspiring! It show us the potential for innovation in any culinary space, no matter how humble the beginnings might be. 🍽

[@pikepushup]

Respect this brother for owning his food and life 💪 Especially hitting the gym so the body and mind are in peak condition for the service ahead.

[@hyk33]

ya!! respect his mentality

[@jefferytay3225]

Respect for this bro. The amount of hours and effort to be put in.... everything from prep, cooking, the CLEANING up....one man army. It's never easy. I hope you can make it big bro!

[@aspiringmodernistchef]

Just from the techniques (wet brining and the use of weight instead of volume measurement) and advanced equipment (already spotted sous vide and Thermomix) he exhibited, I already have full confidence his food can't be bad. This is one thing I think most hawkers lack, the pride in making food. Most just stick to original (but maybe inferior) methods of preparation but this guy, when he knows of a more superior way of cooking, he seeks to incorporate them into traditional food, to elevate it to greater heights. This alone is worth the price he charges. The pride someone has in a job will come through. Clearly he has that pride when he exhibited his inquisitiveness by wanting to know the why for doing things. This understanding of the why instead of rote memory will make his knowledge more generally applicable to other situations that might call for it. The combination of the above reasons is probably why neither he nor I have seen other hawkers incorporating sous vide even though that is the perfect method to cook large batches of food and keeping food quality consistently good. A very good time management tool as well. Just from knowing how he prepares his food, it already makes me want to visit his stall. I think his problem is a marketing problem. Ordinary people won't know what good food is, much less recognize it. Maybe he can educate people why his food is better, why certain techniques he used make his food stand out, etc. At least for me, because I have above average understanding of culinary techniques and knowledge, I can immediately know how good his food will be without even tasting them. Ordinary folks though, will be looking at that price and complaining before even trying the food, a hurdle and barrier he will need to overcome so that people can appreciate the true value of his food and be willing to part with their money.

[@harisrames5152]

cheapos will always be cheapos cannot change that mindset 🤣

[@dutchmilk]

@@harisrames5152 cheapo? Or you mean different needs?

[@nicholascheang]

Honestly, we have to accept that we have to pay our local F&B businesses the fair prices they deserve. If they cannot earn money, they cannot continue serving us delicious food with the same passion they had when they decided to start. Nobody starts a business to breakeven.

[@andrewlim9700]

This Chef is going to get Michelin stars very much sooner than he might imagine. Perhaps many more Influencers should be eating at the stall in the next few weeks, and consider investing to develop more stalls for South East Asian venues.

[@andyhooutdoors]

Way to go young man! Much respect for your attitude and determination. Man of integrity for sure and I hope your business will progress.

[@huilintay9275]

The quality for hawker food is really good. And the way he speaks of his food and advises customers the order to eat the food speaks volumes and pride that he has on his food. The basmati rice and the winged bean salad are really very good!

[@snooppy88]

this man deserves our singaporeans support.

[@WendyBright-wm1um]

When I go to Singapore I will seek out this stall. He cares about his ingredients. A real chef. It would be a privilege to eat his creations.

[@geekroute]

hardworking young man. will support him

[@melmelexplores]

The food he serves is tasty and comes from the heart! ♥️ do support him if you haven’t tried his food before!

[@daddyraffles7083]

Wowww...new element It's time for premium hawker center for quality food serving 👍

[@equator2010]

Very admirable young man with integrity and work ethic. I wish him all the best and he will get good mentors/ investors

[@lady07X07]

That explained the price. Good quality food served.. will come and try somedays! All the best!

[@ji1511]

The food quality looks amazing.. I will definitely want to try it. This young gentleman has a good attitude.

[@Ivanheim1]

I am from the Philippines and goes to Singapore 2x a year to visit my kid. Will go to Yishun and visit you brother and eat everything! :)

[@hyk33]

The first thing that caught my attention was his opening statement of going to gym. Fully respect that mentality 😃 !

[@dotdotdotz]

The nasi kerabu was absolutely mindblowingly good!

[@MaryamAmanda]

Honestly I feel like his journey as a whole is so so so so interesting 😂 like you just never expect what he would do but he's just there doing and creating new things 👍🏼👍🏼👍🏼

[@bonix_kurukutoyz]

I learn cooking in a hawker kitchen before. Sous vibe technique is one of it. Keep it up bro! Your doing good 👏🏼👏🏼👏🏼

[@MichaelTanri]

respect to you brotha! Not an easy feet running a hawker stall and being in the f&b. Best of luck 🦾

[@sleepyman6598]

True meaning of having your own values and being yourself. Salute!

[@hagel.v60]

Tomorrow surely got long queue. And hopefully it will stay that way👍

[@kevb202]

Great job abang Affie.. Glad to see your notebook still alive.. got it wet many times.. hehe.. More power and good luck bro.. Hope to try it someday!!!! Rooting for your success!!! - Karl B

[@ArwenCyrilBaxter]

tried all 3 dishes. It was sensational. It became my go to weekly place to eat kerabu.

[@janeloh2952]

He’s really Passion in his trade!!!! Cheers!!!!! Huat Ah!!!!!

[@tomhardy90]

Digging that mentality bro! Power to you and proud of you. May Allah increase you in His blessings 🤲🏽 Now I’m going to go and order some soon 😉

[@alien13579]

i don't think he has competition at all he understands that no one is going through that length to prepare a plate of nasi kerabu to sell cheaper than him

[@johntruth1004]

adding more cooking process = add cost. Kudos when you want to give quality over cost. I hope with this added cost you can still go on.

[@KHobbies_cina]

i love his mom's articulation of words

[@FxScaM]

$13 for the chicken variant still ok, but $22? Nw I’m curious to head down and try the food to see if it’s worth the price

[@JohnBo-w6p]

Skibidi

[@keemarotichai]

its preparation that goes into the food that few appreciate and can understand unless they cook themselves.....hard and challenging dishes...not pasta pizza shite.

[@bosansekali898]

It is a whole fish prepared well. Will cost much more in a restaurant.

[@Ktc99999-b]

@@bosansekali898 yea, precisely this is not a restuarant, duh

[@jacquemjw8292]

It’s the process of cooking the food that takes time and effort. Sous vide for that matter. Of course everyone has the right of choice.

[@theachilles96]

So long as younger hawkers are getting into the hawker scene, it's all good.

[@nylemaniebo9]

Definitely, quality over price ❤❤❤

[@glimmerlad]

Fabulous concept! Wishing you every success!!

[@beger4423]

The nasi lemak and teh tarik at this hawker centre is 🔥 🔥 🔥

[@wheelsonw]

You gotta drop the shop name of the teh tarik don’t leave a bro hanging

[@beger4423]

@wheelsonw IIRC it's Teh Tarik Shahana

[@NighaSauce]

Genius, sousvide lamb for consistency definitely quality cooking methods and you can see his pride in his food.

[@P37_28]

Good food. Hardworking and honest chap. Begins at hawker. Will not last long in hawker, because he will soon be opening his own restaurant.

[@meloon5876]

Will go taste your food. Love yr great effort. Super young man. So proud of u!

[@Unazaki]

I’m definitely going to try this next month when I’m back in Singapore! This looks so good and I’m amazed he’s done so many things that u usually only see in restaurants!

[@markomarin3414]

Hope one day this young man open up his own Nasi kerabu restaurant. Love to see young entrepreneurs that so driven by their passion

[@patspice5520]

Tried, tasted, highly highly recommended❤❤❤❤

[@janie7242]

New level and quality of the Hawer Center food. Way to go!. Give it a try, pay more have a better dining experience. Best Wishes! 🤩😋

[@MSCecilia1000]

Good job! You may try special dish only for certain days to get more customer attention! For example Nasi Kerabu Sotong/Udang on every Wednesday and Friday. (Just little suggestion) Keep it up! Wish you good business always!

[@cqf30]

I hope he moves into the CBD one day. A much larger lunch crowd compared to Yishun and I would hazard slightly more affluent.

[@MrRazorteeth]

yes! open at amoy or maxwell food centre

[@anthtan]

Rental would be more though

[@Ivanheim1]

He chose Yishun for a reason. Maybe its near his place and rental is affordable.

[@tommyfield8449]

Yea Yishun has a lot of elderlies & young couples around. Not really a good spot for that kind of price.

[@judymckee5992]

I like the fact that u want to stand out , look so good, next time I am in SG will look through this channel and go around everyday. lol.

[@Babyy777]

Lol even the food blogger got it wrong. Yellow nasi kerabu is from Terengganu, Blue is Kelantan. The colour comes from the colour of its ingredients

[@aspiringmodernistchef]

Hahaha, you would have expected more from food bloggers, right? Sometimes, I even wonder if they are qualified to even be the judge of the food when they can't get the technique right.

[@psychedeliciously]

Hardworking!

[@Icying999]

This guy will go far and succeed in time.

[@yukisnoww]

This sounds like a dish I would like but never knew existed. I will give this a try next week!

[@aminahmeyer2935]

SouVide method is the best way to prepare meat....I knew it here in Switzerland......Chapeur Chef wish you all the best.

[@ECOSAM_]

It's more important than ever to support each other. Buying local helps all of us in Singapore thrive. Let’s do this together! 🌟

[@easypitsy]

I love nasi kerabu, and I like his cooking technique

[@rashminable]

I'm going to travel to Yishun for this.

[@Cross291]

What a wonderful watch! Bravo!

[@SeashellSellerSkater]

Your mindset's so inspiring

[@adnansteady1259]

Power bro! Respect!

[@36MSERIAS]

His ayam percik alone look quite delicious. Gonna try his food when I'm in Singapore

[@Iendleasereit]

deserves more support for that amount of preparation and price.

[@yeoowoya]

had nasi kerabu for the 1st time recently at a hawker centre too, did not know i needed to mix the rice & veg. no wonder the veg alone seemed slightly off.

[@Humanoid38]

Hello 👋 from Malaysia 🇲🇾 hope to try this nasi kerabu 1 day. All the best 💯

[@leslietank.c2501]

Very rare Young Chef will do this in Singapore ❤

[@samsplayground8646]

class bro. might come there later

[@lissalow]

Catering? Birthday parties, baby's first month, weddings...

[@Kumomo92]

Abit hard for him to focus on those as it'll require him to close his stall for those events which might impact his overall stall image

[@Onana888]

nice one lahh bro, i will support you when I'm in yishun!! support our local hawkers

[@zezimabig]

If he opens in bedok corner food centre, he will be a hit over there. I having been leaving next to that place for over 27 yrs and I believe that could be the case haha

[@joanthechin]

Thank you for sharing your story! I’d love to visit and try your food, all the best in your craft! 🌟

[@apaini9941]

Yup...!! If u can afford to drink rm15-rm20 coffee at Starbucks , etc etc... U can afford to eat this dish...!

[@aarong.5979]

Amazing, will support!

[@Makkar0onii]

The only thing I hate about Sous Vide is there will be a lot of plastic waste. If only there was an alternative to it. Silicon Reusable Sous Vide bag is a thing but it is such a pain to wash especially if assuming, the hawker has hundreds of customer. It may not look or sound appetizing if people know the bag is reusable but washing it will only remove previous cooking, not oil stains which does not affect the taste but won't look nice to people unless people don't see the Sous Vide Cooking part.

[@ShadowRap-y5l]

Correct it’s all about value and not the price. Sadly most of the food in SG is cut cost…

[@tuapuikia]

Ok. I will go try it soon 😊😊😊

[@jamo3976]

Fine dining without alcohol is an impossible ask I’m afraid. Hope this hawker thing works out for him!

[@ELEKTRARE]

His food looks so yummy 😋 so fresh wow very talented cook 👨‍🍳

[@fdqmstffa8915]

Steady bro 💪🏻

[@kianomics1614]

Must support!

[@godbless965]

45mins queue ? I was there last week, it's more like 5mins

[@Ivanheim1]

Maybe 4 to 5 mins :)

[@mzbonafideg]

Well done adik! But just wondering why delivery is $22? a bit much…

[@s_shaleh]

Good food at an affordable price. ✅ (Nasi kerabu is indeed hard to find in Singapore. This is the first time I've seen it being sold in Singapore. Usually I'd have to cross the causeway to have it.) Handsome abang hawker. ✅ (Always a bonus. 😜) Near my place. ✅ 😂😂❤❤

[@blzy3333]

Can’t wait to try! Looks good!

[@GameFuMaster]

so much in life is just about luck. Right place, right time.

[@jiti5034]

It does not sound that foreign given that Nasi lemak is know challenge is in Hawker setting speed , but depending upon location he will get loyal customer base may be advance paying and booking! will reduce the waiting time!

[@spzenza707]

$13 for that kind of food? I'm more than happy to pay for that kind of quality of meal. Restaurants will charge you absurd amounts for those dishes

[@e2eni711]

Bismillah,semuga awak terus Berjaya dlm bidang ini,in syaa Allah Aamiin

[@hausofyana1995]

his smile omagawd

[@brandofhero]

Happy to visit this shop if I ever do travel to Sg.

[@Yoginawa]

Semoga berjaya Bro!

[@kasajizo3136]

the fact he can sell 13 dollars means his food is good at least

[@Iendleasereit]

feel like trying now.. looks dam good

[@1ZZFE]

These days i cook my own food, explore new dishes. No thanks to outside food. Learning new things, cook your own food, getting real quality food and filter out bad ingredients are just totally worth it. Wash all your dishes, kitchen and utensils really clean, im proud.

[@ChanYB]

What's the point of you commenting? Just to tell people you are proud of making your own food?

[@moltenvanilla]

Will check it out ❤ Jiayou!!!!

[@jiti5034]

Grilled Chicken/ Lamb with tangy sauce and that salad... why would people not like it 😀

[@exploringwithruz]

Ok I’m gonna do a food review on this dude’s nasi kerabu.

[@SuAnneSiewEngNG]

Which Yishun hawker centre please. I like to eat at this stall. Tks