Singapore Hawker Claims Chinese Cannot Be Muslim While Selling Halal Char Kway Teow at Bukit Merah Sparks Debate

A Hawker’s Tale: From Chinese Roots to Halal Glory

Meet Anis Ang—a 57‑year‑old stall owner who’s turned a humble Char Kway Teow shop into a cultural bridge. He runs 786 Char Kway Teow at the bustling Bukit Merah View Market & Hawker Centre, serving only the one dish he loves: halal char kway teow.

From Heritage to Identity

Back in 2011, Anis converted from being Chinese to Islam. Before that, he’d taken over his late grandmother’s stall, where she’d sold zi char for over 20 years. The shift to halal was part of a double‑whammy: tackling a labor shortage and inviting a broader customer base—especially the Malay‑Muslim community.

Facing the Unexpected Sneeze

The transition hasn’t been all smooth. Some customers rolled their eyes, wondering if the halal label was just a clever marketing ploy.
Others sneered, asking if authenticity could really be “halal” when it was made by a “Chinese” person.

<li“Chinese can’t be Muslim”—some even declared that outright.

These grainy comments cut pretty deep, but Anis keeps his composure.

“I’m Not Looking Outrageous, I Keep it Inside”

He explained to AsiaOne that “I don’t raise my voice in sadness. I keep it all tucked away.” He’s not bothered to correct every skeptic, believing that actions speak louder than words.

Turning Adversity Into an Ally

Shortly after launching his halal stall, Anis got a cocktail of feedback—both love and hate—folks constantly asking “are you sure?” He’s not just feeding the crowd; he’s feeding their doubts with clarity.

In a candid sit‑down with Tehtarik.sg (a platform geared toward the Malay‑Muslim community), he mentioned that initial remarks were a mixed bag. But over time, regular patrons got the picture: Anis is genuinely Muslim. He even flaunts his year‑2011 conversion card at the front of his stall, proudly waving his identity like a badge of honor.

Bottom Line: A Serving of Courage

What started as a simple use of space turned into a bold story about cultural integration and personal identity. Anis shows that passion for food and purpose can go hand in hand—despite the occasional snide comment. The humble stall, the shining conversion card, and the smooth sizzle of his char kway teow—an everyday reminder that the heart behind a dish can be as authentic as any recipe.

From Reluctance to Rev Up: Ang’s Journey to Becoming an Embraced Muslim Food Entrepreneur

Family, Faith, and the Road to Acceptance

Ang’s start to Islam wasn’t a smooth ride. He revealed that his family initially slapped the brakes on his conversion, but over time they’re riding shotgun again. “I simply like this religion,” he summed it up with a grin, showing that sometimes faith is all about personal vibe.

Business Boom & Loyal Customers

Now that he’s settled into the fold, Ang’s stall has taken off. “The folks eat it up—seriously,” he told us, and the evidence is in the high footfall. One regular customer from Yishun, who’s working in Ang Mo Kio, told a tale on Tehtarik.sg’s TikTok video: “I travel all the way here just for the food.” This kid’s daily pilgrimage reaffirms that good grub travels beyond boundaries.

He estimates that roughly 70 % of his sales come from the Muslim community, proving that great taste and good conscience can go hand‑in‑hand.

What’s the Bottom Line?

No more family protests—he’s got their blessing.
His religious conviction came from love, not obligation.
Customer loyalty is riding on flavor, not just faith.
Positive vibes, strong business growth—talk about a win‑win.

Ang’s story flips the script on conversion stereotypes, showing that a heartfelt choice can earn family approval and a booming customer base. Cheers to authenticity, delicious food, and the power of embracing one’s true self!

It’s a secret

Ang’s Green‑Lighted Legacy: From Grandmother’s Stall to Muslim‑Friendly Hot Pot

Growing Up on the Bowls (and the Lard)

Ang remembers helping his grandma run a zi char stall back in the day, learning the tricks of kway teow and hor fun while still a young lad.
When grandma passed away in 2010, the reins naturally slid into his hands.

When AsiaOne Stopped By

Yesterday, AsiaOne observed a booming crowd—Chinese, Malay, Indian, and everyone in between—flooding his stall the moment it opened. The only glow came from a lone green bulb, hinting at a halal-friendly vibe.

Green Lights, Grey Lards

pork lard, which isn’t permissible in Islam, got its own mystery swap. Ang grinned, explained it’s part of his secret recipe, and politely declined to dish out the details.

Other Kitchen Convert‑Tories

Denise Deanna Chew, owner of Deanna’s Kitchen, pivots her menu to halal prawn noodles after marrying a Muslim and ditching pork.
She’s faced critics, but she turns up the heat and ignores the haters.
Her mantra: “Not everybody needs to accept my marriage, but if my mum and his parents are on board, that’s the best thing we can celebrate.

Side Note

Meanwhile, two Japanese women are fighting their own battles over “pork broth ramen”—proof that halal-fits are becoming the talk of the town.

Singapore Hawker Claims Chinese Cannot Be Muslim While Selling Halal Char Kway Teow at Bukit Merah Sparks Debate