Curry Delight

There are hawker food and restaurant food. Which is better? All other things  being equal, it would depend on the cook or chef. 

While hawker food is generally low-brow in comparison with food served in a restaurant, some hawkers have mastered their craft so well that they are listed on the Michelin Guide, with the exceptional ones garnering a coveted Michelin Star.

On fine example of hawker food which has made it to the Michelin Guide is: Ah Heng Curry Chicken Bee Hoon Mee.

This piping-hot humble plate of bee hoon (rice vermicelli), soaking in a broth of tantalising curry with a mild sting of chilli, makes for a hearty culinary combination as with the tender chicken meat, spongy fried beancurd and slices of fishcake, which can pass off as abalone in appearance. Oh, yes, not forgetting the pieces of potato which melt in the mouth.

The proof is in the eating and it certainly is outstanding with its agreeable altogether-there wholesome flavour and range of texture. Happily for the vendor, this food fare can know be offered at a starting price of SGD 5.00 which is a premium to usual ones at around SGD 3.50.

Good food such as this (without delving into the nutritional aspect and on the basis that one maintain a balanced diet) makes us think of how we can refine our own work approach and processes so that we love what we do and are able to bring forth a product or service that is outstanding in value so as to delight our customer.

If there is passion or a willingness to aim for the star, you will find a way to attain it with hard work, innovation, continuous learning/adaptation and persistent belief that you can achieve your goal and sustain it. 

That, my friend, is a free takeaway from visiting a hawker centre which is more impactful than attending a classroom lesson on achieving success in life.