Why home food businesses have multiplied furiously since the start of the pandemic

Daniel (left) started his home food business after work completely dried up in the construction industry and he had to find an alternative income source. His wife Angeline has given up her job and also helps him with the business. — LOW LAY PHON/The Star

In his spotless kitchen, Daniel Khaw is frying up a batch of his family’s famed Penang lobak (five-spice meat rolls). His wife Angeline Khaw meanwhile painstakingly places each cooked lobak into plastic containers to be sent out for delivery to loyal customers who have become devoted fans of Daniel’s Penang staples like curry kapitan (a rich chicken curry) and Nyonya chap chye (a mixed vegetable dish).

The husband-and-wife team have a steady, unbroken rhythm, a clear division of labour and a genuine sense of purpose and joy in doing their tasks well. Which is why it is fairly surprising to discover that their home food business is barely a year old and was birthed as a result of a difficult situation.