[Quirky music playing]
Some customers might queue 45 (minutes) to an hour.
Because all these are handmade.
and our (meat) puffs take about
10 to 15 minutes to cook.
It's very happy to see people coming back
when they are still holding the hot puff.
Originally it's called Fuzhou (oyster cakes)
but because we are Teochew so
we named it as Teochew (meat puff).
We only operate through pasar malams (night markets)
Once the event ends, we will move to another area
so customers can only catch us within this period.
It's more exciting to operate in pasar malams.
You can see all sorts of people and
those people really appreciate our food and
join us under the hot tentage without any fan.
We have quite a number of loyal customers who follow us
everywhere we go.
They follow us from the north to the east, south and west.
There are some loyal customers who said
"Why not you set up a stall permanently
so that we can come down and patronise everyday?"
Then we would ask them back
Teochew meat puff is not like chicken rice
that can be eaten everyday.
Because our meat puff is deep fried
and it is not so good to eat it everyday as well.
If we get a permanent store and we take a break
we still have to pay rent
so we decided not to.
The most tiring days are during the set up
and the last day of the pasar malam.
We have been doing this business
for over 30 years since 1988.
Some people do not recognise our banner
they recognise my parents.
[Laughs]
Now in pasar malam, there are a lot of
colourful food and it's a bit of an 'in' thing now.
but we did not think of changing our meat puff.
I think we Singaporeans still treasure traditional food.
All I can say is to do with passion
so that people will come back for more.
