We got to know them at our Korea group tour. We discussed about food from day to night. Later then I knew that they owned a stall at Balastier food center. So he shared a little back the scene and this is the #storybehindthehawker

Every morning from 4am, the couple will started preparing the Kueh and selling by 6am. When they closed at 2pm, they will prepared the stuffing and let it cool overnight.

After we got back to Singapore, we went to visit their stall. They sizzled the Kueh in a big frying pan to give them an extra crispy outer skin. After my first bite, I understood why he insisted on making everything from scrap. Maybe because we could identify with their effort and time invested, my family had became their regular customers. Whenever we were nearby, we just definitely take away some and fried them back home. #Hawkerpedia