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Surge of Chinese Nationals working in Little India
By Sara Ann K
Was that a Chinese National who just cooked your Bhattura, Poori or fish head curry?
Chances are, you are not mistaken, as many companies in Little India have hired more Chinese Nationals thanks to a new quota imposed by the Ministry of Manpower that enforces a certain number of foreign workers to local workers.
"We've been hiring China workers in place of Indian workers for abut 4 years now. We hire the workers through agencies and put them into operations both in production as well as front line," said James Rathinakumar, Executive Chef for Komala's Restaurant.
Behind the scenes, we found 23-year-old Guo Long Chen whipping up Bhatturas and Pooris with ease. "I eat them everyday now," he laughed, but when asked what was his favourite dish, he quickly pipped, "mock curry", a Komala's restaurant vegetarian alternative to chicken curry.
It's hard enough working in a foreign country.
But try living and working in a place where you don't understand the language, and you will understand what these Chinese nationals have had to cope with when working in Little India.
Chinese chefs, Indian food
We speak to the bosses in Little India and find out why they have been hiring Chinese Nationals for all sorts of jobs.
And are they good at their jobs? We find out.
To find out more about these workers and their struggles to adapt to working in Little India, watch these clips on RazorTV.
By Sara Ann K
Was that a Chinese National who just cooked your Bhattura, Poori or fish head curry?
Chances are, you are not mistaken, as many companies in Little India have hired more Chinese Nationals thanks to a new quota imposed by the Ministry of Manpower that enforces a certain number of foreign workers to local workers.
"We've been hiring China workers in place of Indian workers for abut 4 years now. We hire the workers through agencies and put them into operations both in production as well as front line," said James Rathinakumar, Executive Chef for Komala's Restaurant.
Behind the scenes, we found 23-year-old Guo Long Chen whipping up Bhatturas and Pooris with ease. "I eat them everyday now," he laughed, but when asked what was his favourite dish, he quickly pipped, "mock curry", a Komala's restaurant vegetarian alternative to chicken curry.
It's hard enough working in a foreign country.
But try living and working in a place where you don't understand the language, and you will understand what these Chinese nationals have had to cope with when working in Little India.
Chinese chefs, Indian food
We speak to the bosses in Little India and find out why they have been hiring Chinese Nationals for all sorts of jobs.
And are they good at their jobs? We find out.
To find out more about these workers and their struggles to adapt to working in Little India, watch these clips on RazorTV.
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