Two To Make It Right

The Future Of Local Food Rests On The Shoulders Of Many An Intrepid Youth And Especially On Two Bengs Who Cook.

- Bryan Goh

HELLO JASON AND ZHEN LONG, HOW HAVE THINGS BEEN AT BENG WHO COOKS?

Jason: We are still adapting to being restaurateurs from hawkers. The swap is huge — a different customer base and mentality as we no longer just take care of ourselves but a team now.

Zhen Long: Things have been good, I guess! Even though things are very different from managing a hawker stall.

THANK YOU BOTH FOR CONTRIBUTING TO HAWKER CULTURE. IN YOUR OWN WORDS, HOW DID THE BOTH OF YOU PLAY A PART?

J: Honestly, I have no idea what I did. At the end of the day, I feel you should just be yourself. If the aunties and uncles treat you well like their own kid, then you better treat them like your parent. I always believed that hawker culture isn’t about food, it’s about the kampung spirit and unity.

ZL: Don’t have to thank us but thank the people who accepted and supported us in the hawker scene instead. Groups like Hawker Group — started by the hawker hunk Walter Tay — are actually doing a good job contributing to the culture. On the other hand, we might have made an impact and inspired some people to take the first step to start a stall. We’re happy to see the hawker culture grow.

WHAT ARE SOME POSITIVE TRAITS YOU SEE IN THE OTHER PERSON, BE IT AT WORK OR AT PLAY?

J: He’s the fun guy at work, the PR guy. People naturally like him more as he’s better with words and knows what to say.