His Cantonese porridge is very good, with wallet-friendly prices to boot, starting at S$ 3.30 for egg/century egg porridge, S$ 3.50 for a bowl of handmade meatball porridge to S$ 6.50 for seafood porridge with fresh prawns, batang fish slices and cuttlefish. Customers can also use the extra ingredients for sliced fish ( S$ 2.80 ), prawns ( S$ 2.80 ), and minced century egg ( S$ 0.60 ).
” Good uncle? Okay just lah. Hotel restaurant cereal nicer”, beamed Ngoh quietly, common Eastern dad-style, though he looks pleased when we compliment his meal. He created his own congee recipes using ingredients like crab brine instead of entire, expensive whole-dried scallops to keep costs down.
Ngoh is then teaching his daughter Lim Hwee Yi, an only child, the cords to helm his enterprise, while he and Ivy Lim strategy for their pensions. Lim noted:” I see my kids getting older. When I first saw them, I thought,” Oh, how come they have such white hair and folds?” They should relax and enjoy their lives, I want.
After graduating from technical, she initially wanted to work at her parents ‘ stalls barn, but her mother objected. ” My mother advised me to take five years to work toward my other goals. After poly, at 21, I have n’t seen the world. After that, if]hawking ] is still the way I want to take, I can do it”, she recalled.
The security of a government work ultimately turned out to be a place of relaxation for her. ” I’m pretty happy with the five years I’ve been serving in the police force. It was a difficult decision to leave without a doubt. I loved my career. Excellent work from my coworkers and directors, and everything was going very well. Wun access jiak butterfly hoon”, she joked, referring to a lively Hokkien phrase to describe unbreakable stability.