From Skillets to Shelf Life: Zack Goh’s Laksa Adventure
What Got Him in the Garage
Zack Goh – a 32‑year‑old former assistant art director, now a vegan‑loving stall owner – had a dream: to own his own cheap, flavour‑packed kamakimo.
In March last year, he and his sister Cheez opened Ah Goh Goh Laksa at 216 Bedok North Food Centre. They took their dad’s 20‑year‑old recipe as the secret sauce (pun intended).
The Reality Check Boom
- Health Hits: “I was literally burning my energy out, 12–15 hours a day, from 3:30 am to midnight. I stopped feeling like a runner.”
- Rent Rises: “The stall cost $400 a day – that’s huge when you’re on a stick from the side of the free‑market stalls.”
- Time Taps: “I had no social life, just a 12‑hour day on the stove. It didn’t feel worth it.”
Why the Family Tidy‑Up
After just over a year, Zach called it quits in June. His sister took a temporary pause too. The dad, a former hawker veteran, now holds the reins.
Would He Go Back? — No Regrets
When asked if he’d choose the same path again: “Absolutely! I learned the hard way that the job’s more about freedom, not the sauce.” He smiled and added: “It was a painful yet smashing learning experience.”
Now Back to the Big Picture
Re‑entering his old gig, Zack is on a new mission: The Vine Design & Construct, a trade‑show firm he co‑founded and returned to this year. “I’m happy – I now have a life outside the ladle.”
Takeaway — Be Hungry, Not Just Hungry!
Starting a hawker stall is not only about tasty noodles; it’s about living space, health, and time management. If you’re inclined, test it out – but make sure you’re blasting the kitchen kettle with more than just passion.
