Part 2/12:
Contrary to the common perception of hawker food as merely quick and inexpensive, this chef advocates for elevating traditional dishes through handmade techniques and restaurant-quality standards. With a focus on value, they believe that paying premium prices, such as $13 for a plate of Nasi Krabu chicken, should come with corresponding quality and craftsmanship. Their approach involves importing restaurant techniques—such as precise cooking methods and ingredients—to ensure consistency and excellence even in the hawker environment.