At 25, he chose the life of a hawker

At 5am, while most residents in Taman Sri Manja are still asleep, Koong Poh Kang prepares for the day as a wantan mee seller. Koong, 25, had already made the decision to become a hawker when he was 23 after taking over a stall in his neighborhood. The roasting of char siew, a key component of wantan mee, takes about an hour and a half, but preparations begin even earlier with marination done the night before.

Koong's daily routine involves waking up at 5am to prepare his char siew and is dedicated to his hawker business. His wantan mee is known for its springy noodles, sweet and tender char siew, and slightly peppery sauce, making it a satisfying meal for breakfast or lunch. Koong's mother, his biggest supporter, was also involved in a similar business and has since retired from selling bak kut teh.

Koong believes that his personal connection to wantan mee and understanding of the neighbourhood were key to his success as a hawker. Despite his early workday, Koong feels he has more time for himself after his 3pm closing time.