In a small 70s style hawker centre, we meet Ismail and Hamida who are probably the only ones who make the Indian Karipap from scratch. In contrast to their simple lives, three young hawkers are fired by ambitions. Alan Choong of Prawnaholics, Lee Syafiq of Ashes Burnitt and Terry Neo of Kopifellas. They follow the old pattern of roaming hawkers but this time, they’ve moved far afield to New York, taking personal risks to set up their American branches. We go behind the scenes to see how they cope with manpower, the lack of ingredients, high prices and most of all, the important lessons surrounding the taste of home. Who are their clients, do they need to compromise and what plans are afoot for expansion?
via CNA Insider
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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