Part 10/12:
Looking ahead, the chef envisions scaling their Nasi Krabu concept with multiple outlets across Singapore. However, they remain committed to their principles, refusing to compromise on quality or authenticity—rejecting potential investments that involve alcohol or diverging from their core values.
Their journey underscores that hawker food, when elevated with dedication and skill, can be a form of modern culinary art. They see their work as contributing to the revitalization of traditional cuisine, ensuring that heritage dishes remain relevant and celebrated.