Can heritage trades survive in modern Singapore's retail climate?

Keeping them going for 60 years more and beyond requires recognising what we lose when they go.

- Chin Soo Fang

Workers at Pek Sin Choon packing tea leaves by hand, a dedication to a traditional practice. Founded in 1925, the tea merchant is preserving an older rhythm of life - the unhurried, communal ritual of brewing and sipping tea of earlier generations. ST PHOTO: KUA CHEE SIONG Mr Haji V. Syed Mohamed and his daughter, Ms Fausia Rani, run V.S.S. Varusai Mohamed & Sons, which has sold religious accessories to Muslims making the haj pilgrimage since 1935. PHOTO: V.S.S. VARUSAI MOHAMED & SONS Gandhi Restaurant owners Keerthi Rajendran (left) and Karthigaiyan Venkatesan, Heritage businesses like the restaurant face labour-intensive cooking methods, making the lack of interested talent and manpower an issue. ST PHOTO: TARYN NG

(KUA CHEE SIONG V.S.S. VARUSAI MOHAMED & SONS TARYN NG)

In a quiet corner of Pek Sin Choon's shophouse in Mosque Street, fourth-generation owner Kenry Peh rinsed a small clay teapot with hot water, then gently scooped in a measured portion of his signature “Charm of Buddha’s Palm” tea leaves.

As the 55-year-old poured steaming water over the leaves, he shared how his century-old business has produced its distinctive Nanyang tea — a flavour tailored specifically for local palates.

“Tea is not just a drink. Every sip carries our heritage,” he said, handing me a small cup. “Smell first, then taste slowly and let it linger.”

Behind him, there was the rhythmic rustle of paper as his workers packed the tea leaves by hand - a dedication to a traditional practice.

PRESERVING HAPTIC HERITAGE