AT THE age of 45, Wai Yoke Ping, did not think it was too late for her quit her job as a driving instructor and try something else altogether.
Wai learnt to cook before setting up and running her own stall with the help of her husband Lee Jin Hup, 68, in the newly opened My Prawn Village Food Court in Kampung Baru Tanjung Tualang which is a popular tourist destination.
“You must like cooking and it must come from your heart,” said Wai when asked what her motivation was to go into food business.
She easily chalks up more than 12 hours daily at her stall, cooking and serving customers, but sees potential in the food business.
Meanwhile, another couple who had been operating a restaurant for over 20 years, have changed to selling frozen ready-to-eat traditional Chinese dishes six years ago.
Chee Lee Wooi, 48, said she and her husband have a collection of 40 recipes.
“We prepare out food with healthy eating in mind. The ready-to-eat dishes are vacuum packed and just need to be steamed or heated up before eating,” Chee said, adding she believes that her company Hoy Seng is the only one with this many types of ready-to-eat traditional Chinese dishes.
Problems with finding workers was one of the reasons they stopped running their restaurant business and got into ready-to-eat meals, and Chee feels the change has been timely.
Their newly opened outlet in My Prawn Village is popular among tourists.
“Young people like the dishes and they either do not know how to cook or are too busy to cook,” said Ng Shi Xian, 21 who mans the outlet at My Prawn Village.
Did you find this article insightful?