On The Red Dot: I Am A Hawker - Meeting Mee
With no experience in cooking or business, two sisters bought a noodle stall after graduating from university. Why did they dive into a challenging and unconventional venture?
On The Red Dot: I Am A Hawker - Meeting Mee
With no experience in cooking or business, two sisters bought a noodle stall after graduating from university. Why did they dive into a challenging and unconventional venture?
On The Red Dot: I Am A Hawker
What does it take for everyday hawker stalls to earn Michelin recognition, and can they keep their Bib Gourmand status? How has the accolade impacted the life of these humble hawkers? At Bahrakath Mutton Soup, sole chef Syed Abdul Rahaman grapples with passing down this award-winning taste to his sons as age creeps up on him.
Over at Selamat Datang Warong Pak Sapari, second-generation owner Sumadi Sapari walks the tightrope between expanding the business and protecting the authenticity of his late father’s recipe.
For Koh Brother Pig Organ Soup, Thomas Koh left his career to carry on a family legacy. After failed franchising attempts, he’s poured himself into making every bowl the best it can be.
And at Chef Kang’s Noodle House, brothers Benson and Winson Moo—disciples of Michelin-starred Chef Kang—have won, lost, and regained their Bib Gourmand. This year, the question looms: can they hold onto it?
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