Mum knows best
Harummanis Junior 10, Ring Road, Bukit Panjang Hawker Centre, #01-03
There's little to no chance of getting lost in the spanking new Bukit Panjang Hawker Centre, the second of 20 new hawker centres the Government pledged to build by 2027.
Here, colourful arrows hang overhead, pointing to different parts of the hawker centre.
That is how we easily find our way to Mr Aﬁq Anuar's nasi padang stall, Harummanis Junior.
The stall was named after his parents' stall in Teck Whye, where Mr Afiq helped out for four years, before deciding to strike out on his own.
The 26-year-old displays enticing dishes that "follow (his) mother's recipes as closely as possible".
Assam padas (a spicy, sour fish), for instance, is made using fresh fish from a supplier every morning, something his mother insists on.
"It's what makes the gravy so sweet," says Mr Afiq, the youngest of two sons.
His mother also makes sure that he tastes everything he makes.
While Aﬁq gets to decide the prices for dishes like assam padas, the mee siam and mee rebus are priced at $2.50 as part of price moderation by NTUC Foodfare, which manages the new hawker centre.
These measures are put in place to ensure the elderly and less fortunate get to enjoy a decent meal.
Though his older brother worked at Iggy's and is now a chef at a high-end restaurant in Dubai, Mr Aﬁq is adamant that such a path is not for him.
"I'm more into cooking traditional food and chatting with regulars I see every day," says Mr Aﬁq.
"If I threw my brother into my stall's kitchen, he wouldn't know what to do and vice versa."
Despite his experience, working alone still has its challenges.
"In the past, I could tell my mum I wanted to come in late if I was tired. I can't do that any more."
He also has to work harder to build up his own stream of regular customers, instead of relying on his mother's 25 years of experience.
Though he admits that social media has been helpful in putting the Harummanis Junior name out there, it also has its drawbacks.
A woman once posted a photo of the mee rebus from his stall on its Facebook page, with some negative comments about the taste.
"It was just two months after I opened and I panicked," says Mr Aﬁq, who had wanted to reply and justify himself.
"But my parents taught me to learn to accept criticism and just do my job well. So I'm working on that," he says sheepishly.
"I know my food and I am more confident now."