Aaron Wong starts selling mee hoon kueh at 9am at his hawker stall (JIak Song Mee Hoon Kueh at Telok Blangah Crescent Block 11 Market and Food Centre). A queue has formed way before then. The food sells out by 12pm.
It’s been this way the past 10 days since the host of our video series ‘Aaron Wong’s Stay-Home Survival Cookbook’ and MasterChef Singapore finalist opened his stall on Aug 29, 2020.
The mee hoon kueh stall he opened is, in fact, proof of concept for an initiative he started to preserve and promote the hawker culture in Singapore – opening hawker stalls, then training young and dynamic people interested in the trade.
And surely, the overwhelming response and swift daily sales are proof enough that this concept obviously works!
So, if you have a passion for hawker food (eating it and cooking it) and have always been curious about entering the hawker trade, Aaron wants you! To help him at his stall and to train you to cook the mee hoon kueh that folks are willing to travel across the island and queue up one hour for.
Am I right for the job?
Cook‑Up a Career with Us!
Hey there, future kitchen maestro! If you’ve ever dreamed of whipping up dishes that make people smile, we’ve got a spot just for you.
What We’re Looking For
- Passion for food – that spark that turns a simple meal into an unforgettable experience.
- Willingness to learn – ready to pick up new tricks and grow with us.
- Some F&B experience is cool, but if you’re comfy in the kitchen, we’ll gladly show you the ropes.
Why You’ll Love Your Time Here
We’re all about feeding people great food while having a blast. Whether you’re a seasoned chef or a kitchen newbie, this is the place to put your skills to the test and taste the fun!
What are the working hours like ah?
Don’t think that just cuz Aaron starts selling mee hoon kueh at 9am and is sold out by 12pm that it’s a three-hour job hor.
“We start to do prep work at 7am, open at 9am and usually sell out by 1pm. This is followed by clean-up and prep for the next day till 4pm. An average day is 9 hours long, with a quick lunch after closing.”
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Traditional goodness, modern methods
Hey Foodies, You’re About to Upgrade Your Hawker Game!
Ever notice how every few years there are fewer hawkers on the corner and no fresh faces popping up to take the spot? Aaron’s got the lowdown on this trend and why it matters for all of us who love a good pot‑luck.
Why the Loss of the “Old Charm” Feels Like a Cold Shower
Aaron says the market’s shifting: newer hawkers want to remix classics, but we’re worried the original “soul” of hawker stalls is fading. “Imagine your favourite grandma’s curry without the familiar, hearty aroma—sad, right?” he shares.
Reinventing More Than Just Ramen
At Jiak Song, the mission is clear: keep the beloved staples alive while sprucing up how we cook and serve. Think modern tools, slick kitchens, and smart management—so the whole process feels less like a messy, forgotten kitchen and more like a polished pop‑up.
Here’s the promise: young hawkers will see that you can run a stall without feeling soaked in gravy or covered in splatters. 🔥
Want to Join the Revolution?
If you’re itching to hop on this wave, shout‑out Aaron on Facebook or Instagram. He’s ready to mentor the next wave of hawker heroes. Let’s make the streets taste (and feel) like they always have—but cleaner and with a dash of modern flair.
See you at the stall soon—bring your appetite and your curiosity!
