Part 1/12:
Elevating Hawker Food: The Journey of a Culinary Innovator in Singapore
The Grueling Reality of Running a Food Business
Running a food business, especially in a bustling setting like Singapore’s hawker centers, is described as akin to going to war every day. The chef behind a unique take on traditional dishes reveals the challenges faced—bad reviews, breakdowns in supply chains, and the relentless pressure to maintain quality. To prepare mentally and physically for these demands, they equate their discipline to that of a professional athlete, emphasizing the importance of stamina, resilience, and mental fortitude.