But business has been slow for the young hawker, who confessed: “The rental is killing me.”
. It is risky for her to overexert as she has had a minor ventricular septal defect since birth, a heart condition where there is a hole in the organ’s septum.
Amongst the well-loved barbecued wings and grilled seafood at Chomp Chomp, Priscilla’s American-style fried chicken is a welcomed addition. Each piece of fowl is marinated over eight hours with five types of spices before it is coated in a dry batter comprising spice-blended wheat flour, and fried to order.Priscilla's foray into the hawker industry was preceded by a few interesting side hustles.
But her spice-mixing biz failed to take off. Priscilla later took up her friend’s offer to work in a bar as a kitchen cook What she finds most regrettable is not signing up for NEA’s hawker incubation programme, which has rental subsidies and support toPriscilla now pays a monthly rental of $3,100, and spent around $10,000 to set up shop. She confessed: “I’m not sure if an appeal [to join the programme] works at this point, but the rental is killing me.”The bubbly hawker added dessert options to go with her chicken-centric menu. “There aren’t a lot of dessert options at Chomp Chomp,” she explained.
Three sauces are concocted in-house: secret sauce , creamy onion , and spicy RARA . Priscilla, however, remains secretive about what goes into her blends. The secret sauce is slightly tart, smoky and carries a hint of cajun spice. Nothing to shout about though.
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