Hello, my pretties! I’m back with yet another instalment of Entrepreneurs in Singapore! So! One
blazing Sunday, I was out with my friends on a food hunt (not knowing where we
were going, to be honest) and we came by this nice little pristine looking shop
along Serangoon Road, after Moonstone Lane.
Within it, were many neatly arranged long-tables and chairs,
and leg room. Sitting down and picking up our menus, we ordered some bak kut
teh. Well, okay. It’s a bak kut teh store so most of the menu is bak kut teh.
But sematics.
Anyways, the food came quickly and we tucked in. For me, I
ordered pork ribs soup with a side of rice and braised peanuts. The soup was a
nice blend of sweet and salty, with a nice herbal tang to it. The rice was very
fragrant as well.
Wanting to find out more about this establishment, I sought
to speak to the chef about her food but she seemed pretty busy cooking. So I
spoke to the cute little munchkin serving us.
Hi everyone! I’m with
one of the people of Precious Bak Kut Teh.
Take it away!
Oh… hey! Precious Bak Kut Teh is a family business. This
store just started in Singapore. (pause)
This business was actually started by my mom’s side. This shop is still new so,
for now, we are made up of just family members – my cousins, my aunt and me. I
am considered the youngest generation.
That’s quite a legacy!
Just a quick question: This place is kinda out-of-the-way. Why here of all
places?
We wanted to find a shop rather than a stall so that it looks
more professional. A shop area also provides more space so that customers don’t
get cramped together. We sourced out a few potential spots but they didn’t have
the right “feel” to it. Then, we came upon this place.
It might be a bit out of the way but it’s the best we can
find because we don’t want to compete with others too much or cannibalize other
bak kut teh businesses. I mean, everyone’s just trying to make a living here.
So… yeah.
This place is really
new but that lady over there looks like she really knows what she’s doing. Is
there any hidden history to this business?
(looks around) Oh! That’s my mom!
We just started this store in 2 July so we’re still fairly
new. For now, we’re still in the period of inviting friends and getting word
out regarding our location. There’re quite a few other shops along this stretch
so we try to bring those passers-by in as well.
Answering your question, we have quite a long history. Our
bak kut teh is “Klang” style so our roots are in Klang. We have shops that then
ventured out other parts of Malaysia, like Kuala Lumpur and Ipoh. The oldest
store is currently around 25 years old – in Ipoh, Perak. That stall belongs to
my aunt.
Her son came down to Singapore and decided to expand here and
bring our unique flavour here.
Hm! Not newbies at all,
then! In that case, any specialty dishes?
Our most important signature dish would be our bak kut teh
soups. We currently serve only herb-based soups – none of the pepper-based one.
Our soups contain 11 different kinds of herbs. Our recipe is also a family
secret so you can’t find it anywhere else outside of our shops.
For
our soups, we have various kinds of meat to choose from. Currently, we don’t
serve mixed soups so you’ll have to buy different bowls if you want to try all
the flavours.
For special dishes, we offer both sour and spicy pig trotters
(which can’t be found outside) and vinegar pig trotters. Both are our specialties
from Malaysia. There’s a new trend of dry bak kut teh so we offer that as well.
We use ee-mian for our bak kut teh noodles instead of the common yellow noodles
or hor fun, as it is more fragrant.
We serve home-brewed Chinese tea like Pu-erh, chrysanthemum
tea, jasmine tea and even the popular Gok Poh by the pot for the full authentic
experience.
That’s a very
tasty-looking menu! On to the formal stuff. What were the main challenges in
starting this up?
I wouldn’t say a challenge but more like a new thing that we
learnt. Starting a business in Singapore is very different from starting one in
Malaysia. It is true that the measures and screening process here are a lot
stricter. We needed to hunt the area for a shop space (quite difficult in
Singapore) and then had to go through an entire approval process before we were
cleared to start our business. That actually caused a delay in our opening
date, which was supposed to be in early June, but no real harm done.
Hm… what are your hopes
and plans for this business?
Firstly, we want to get the business on track. After that, we
hope to bring in more people so that we can share the authentic taste of bak
kut teh with everyone. We’ll probably look into expanding into more locations
in Singapore after that so that good food is not just limited to Malaysia.
What do you think is
the strongest selling point of the business?
Our herbal soup and the flavour of our dishes that you can’t
really find outside! For those who are more health-conscious, we also do not
use MSG in our soup bases. Everything within the soup is cooked from scratch.
We also renovated our shop to have a more homely
feel. Our customers comfort is important to us so we’ve also installed
air-conditioning, to use on hot days, and a well-stocked toilet.
Speaking of toilets and
home, I went scouting your toilet just now. It’s remarkably clean. Any reasons
behind this?
First and foremost, it’s hygiene. We wanted to achieve a
homely feel. I mean, who likes a dirty and smelly toilet, or feels comfortable
in it? So… we make it a point to keep it as hygienic, clean and fresh-smelling
as possible.
It’ll probably become a challenge as more people come in but
we’ll cross that bridge when we come to it.
Any last words?
Come and eat! :D
Well, you’ve heard the girl! Check out this handy little map
I snagged from their Facebook page if you want directions to the place to
satisfy your bak kut teh cravings!