Serious Sinkie SYT Full Of Respect For Bak Chor Mee Sellers After Being An Apprentice For 3 Days!

[JohnTan]

"During the lunch period, it was madness. When I left, my entire body was aching."

After three days helping a bak chor mee hawker as his assistant, Channel NewsAsia's Lianne Chia walked away with a newfound respect for the trade.

 

[borom]

Don't need 2 days lah-just spend 1/2 day with a unit on a dawn attack/raid with each men carrying a casualty to withdraw at full speed and she will know what NS is about(of course foreign talents do not get to 'enjoy' this exercise.

 

[Rogue Trader]

If she's adverse to hard physical labour she can work as a beer lady instead. But must wear push-up bra and fake a cleavage

 

[virus]

when JohnTan's dotter intend to intern in chicken coop?

 

[sweetiepie]

my uncle say the seller is lucky.

 

[JohnTan]

I am averse to hard work that pays very little. If I had to slave in a kitchen, I would do so as a pastry chef or sushi chef. The returns are so much higher for the same amount of work.

 

[zhihau]

"During the lunch period, it was madness. When I left, my entire body was aching.

Good hawker food is hard to find these days, the gor-zar-bee all gone with no young blood picking up the skills...

 

[rushifa666]

"During the lunch period, it was madness. When I left, my entire body was aching."

After three days helping a bak chor mee hawker as his assistant, Channel NewsAsia's Lianne Chia walked away with a newfound respect for the trade.

I coukd think of better ways to make her whole body ache.

 

[Bonut]

I am adverse to hard work that pays very little. If I had to slave in a kitchen, I would do so as a pastry chef or sushi chef. The returns are so much higher for the same amount of work.

You meant "averse", right ?

 

[eatshitndie]

can't stand bak chor. the ground pork is usually fatty and floats around in the soup like maggots learning to swim. prefer deep fried pork cracklings to bak chor. sinkie ah ho bak chor mee below. look at the floating fat.

this one I like...

this one lagi shiok.

 

[JohnTan]

You meant "averse", right ?

Thanks for the correction.

 

[ToaPehGong]

Hard work, long hours and backaching chores. All the traits that Singaporeans nowadays avoid when looking for a job. You'll see more and more foreigners becoming hawkers and soon all the authentic tastes will be gone

 

[rushifa666]

Hard work, long hours and backaching chores. All the traits that Singaporeans nowadays avoid when looking for a job. You'll see more and more foreigners becoming hawkers and soon all the authentic tastes will be gone

Not really that hard work. Okdtimers here only open 5 hours a day. Its because the new rental is so expensive your are fucked

 

[bobby]

Same "Malcolm Tan" type of respect the Singapore media has.......

 

[rambo22]

why not try out Lor 20 for just few hours and experience how the chicken work is like

I will que overnite for her to service me

 

[JohnTan]

Hard work, long hours and backaching chores. All the traits that Singaporeans nowadays avoid when looking for a job. You'll see more and more foreigners becoming hawkers and soon all the authentic tastes will be gone

If the hawker authentic cuisine was that valuable, sinkie hawkers wouldn't be stuck with a $3 ceiling on most of their food prices.

 

[micromachine]

I am averse to hard work that pays very little. If I had to slave in a kitchen, I would do so as a pastry chef or sushi chef. The returns are so much higher for the same amount of work.

Pastry ingredients sourced from your daughter's kar chng?