Ben claimed that the fish sauce stall’s evacuation was to address the problem with his Toa Payoh stall’s workforce.
How thus?
He explained:” We have had staff who suddenly could n’t show up for work, and we had to rearrange our manpower]pool ] and ended up opening our stall late’ cause they need to travel down to Toa Payoh. We can easily move staff who are already at the cafe to the seafood soup side by shifting our stall to Chai Chee.
In response to 8days. brs question about how firm at the Toa Payoh barn was doing, Ben said:” It depends. Sometimes we have more clients. During starting, the business was pretty nice, but like all businesses, there will be buzz at the start but it will decrease down a little later”.
Different than Chai Chee, Tan Xiang’s sliced fish sauce is also available at his other kopitiam, a Kallang business restaurant.
Ben’s coal fish mind boat barn occupies a space next to Tan Xiang Sliced Fish Soup at Chai Chee. Additionally, Ben has expanded his fish soup offerings there because the retro-themed kopitiam is large with 400 seats and constant labor.
” We have more shrimp soup choices today, like lala, shrimp and advanced fresh seafood. Rates go up to S$ 20 a bowl”, he shared. However, you can still purchase classic bowls like Red Grouper ( S$ 12 ), Batang ( S$ 6), and Snakehead ( S$ 6) in your choice of boiled or fried fish for the same price as Toa Payoh.