Original subtitles

How's the laksa? Is it OK?

Please sit and join us

When he was still working in the office

he would prepare and cook

a lot of food over the weekend

and share them with his colleagues on Monday.

His colleagues said

his food was really delicious.

I was doing that for more than ten years.

One day, I told my wife

"Why don't we open a stall"

"and see how things go?"

That's how we started this business.

When I had my office job, I could take days off

or take annual leave to go on holidays

or just to take a break.

But now, we have no holidays

and we don't take any days off.

We need to work every day.

We work long hours in the hot weather.

It can be over 35°C here at the stall.

We have lots of regular customers

who tell us that our food is amazing.

They would ask when our rest days are

so they wouldn't come down on our rest day

and be disappointed.

Sometimes, I'd see customers, even tourists

holding up their bowl to down the broth

or slurping the entire bowl of broth

with their spoon.

They'd drink the broth down to the last drop.

It takes a lot of effort to make this dish

but this is where our passion lies

so we will persevere.

Especially when we see customers coming back

because they enjoyed our food so much.

So, no matter how tough it gets

we'll keep the business going.