Prepare your taste buds for an “ear-istible” treat as we unravel the fascinating tale of a second-generation owner crafting the crispiest cuttlefish and tastiest ear biscuits in town. It’s a feast for your taste buds and a delight for your senses!
Join us on a delectable journey into the world of Tan Nor Chai’s family business. Join us as we unravel the fascinating tale of a second-generation owner crafting the crispiest cuttlefish and tastiest ear biscuits in town.
From their humble beginnings in the 1970s to the expansion into two branches, witness the mouthwatering magic that happens when tradition meets innovation. Meet the spirited Cornelius, determined to give the business a modern twist. It’s a feast for your taste buds and a delight for your senses!
Tan Ming Han, the son of Tan Nor Chai, continues the family’s second-generation business specialising in ear biscuits and crispy cuttlefish. Tan Nor Chai learned the trade from his father during the 1970s in Lorong Tai Seng.
After managing separate branches for ear biscuits and crispy cuttlefish production, they established a hawker stall in Chinatown Complex in 2012 to consolidate their operations. Tan Ming Han actively supports his parents in the business and is dedicated to modernising it by using social media and implementing an online ordering system.
Saturday, 2 November 2024
(excluding Eventbrite service fee)
Drawing from her roots in Bengaluru, renowned for its delectable idli and dosa, Radhika’s menu is a heartfelt homage to her late father. You can look forward to a delicious spread featuring pudina rice, crispy vada, a variety of palya (vegetable dishes), and her signature kesari bat—a rich semolina pudding infused with ghee and sugar.
What is it like to sell Nasi Padang, a traditionally Malay dish, in the heart of Chinatown? Meet Tomy, the second-generation owner of Alif Nasi Padang – originally founded by his mother, who still heads their outlet at Aljunied! Discover how this young hawker carves out his own niche in this storied hawker centre, and what delectable dishes are favoured by the Chinatown crowds!
In Taoist and Buddhist customs, joss paper is burned to provide for deceased loved ones in the afterlife. Don’t miss this chance to join our Joss Paper House Builder Ho Kwang Han as he shows you how his elaborate creations – multi-storey mansions and luxurious cars – are carefully burnt and “delivered” to their dear recipients!
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