545 Whampoa Prawn Noodles is one of the few hawker stalls that still has that old school charm. Dont be surprised to see a young hawker at the helm. 34-year-old Li Ruifang reaches Tekka Food Centre by 3am to prepare the ingredients so that she is ready to open the stall at 6.30am. The third-generation hawker has no prior kitchen experience, but she decided to get into the trade as she did not want to see the family recipe die. I had the chance to cook a few bowls of prawn noodles with her in her kitchen. Man, it wasnt as easy as I thought. Besides having to remember the orders, I need to cook the noodles quickly and make sure that I dont miss out any ingredients. After I came out of her kitchen, I asked her what keeps her going all these years. She smiled at me and said that customers are her motivation. Seeing her regular customers - some visit her stall every day - makes her incredibly happy. After serving my first bowl of prawn noodles and seeing that my friend gave me a thumbs-up, I smiled. Are you a fan of our hawker food? Hurry, LIKE or WATCH this video to pledge your support for Singapores UNESCO bid for hawker culture!
