Page 14 - Our Hawker Stories

My name is Pico Wong, I’m 9 years old and a student at
Anglo-Chinese School (Primary). I was sad to miss you on
my last visit to the Tiong Bahru Hawker Centre, as you
had left the days before the market’s temporary closure
for renovation. I imagined myself crumbling into the
earth when I learned about this. I carried my sadness all
the way home because I could not get my favourite food.

I have enjoyed your salmon congee since I was 3 years
old. My mom takes me almost every Sunday morning to
the Tiong Bahru Market. It’s always bustling with people,
smells of delicious foods, and it is noisy and lively. The
first time I visited your stall, I was unsure if I’d like the
food, but I gave it a try with encouragement from my
mom. I have always liked salmon in sushi, but never had
salmon in this special way, with chilli mixed. I cannot
remember the first time I ate it, as I was too young, but I
had two portions and finished them all. The raw salmon
is always bright orange and cut really finely. The flavours
of the salmon, oil and chilli, along with green spring
onions, and yellow ginger make it all balanced and
colourful. The congee is also soft and smooth. I think you
must have spent a long time trying to tie in your recipe Your perseverance is inspiring. I appreciate that you
to make it so delicious. put a lot of hard work into making your food delicious,
which brings a great start to my Sunday mornings. I will
The other thing I noticed is your kindness and care for be sure to return to Tiong Bahru once the hawker centre
your customers. You seem to always remember me reopens. I am looking forward to seeing you again.
when I visit and always know what I want before I get
to order. You also always smile when I come, and that
makes me feel happy to visit.
“I have eaten your salmon congee since I
I have read that your stall has been running for a long was three — it’s not just food, it’s my Sunday
time, since the 1960s, which is pretty surprising. I am morning joy and a taste of tradition.”
impressed that your stall has survived for 65 years. I’ve
always wondered who originally started your stall, and Pico Wong Li Kwang
whose idea it was to make salmon congee. Every time P4C
I go to your stall, I’m curious about the history and why Anglo-Chinese School (Primary)
you chose Tiong Bahru market. I think it is important that
hawker styles like yours survive so new generations can
experience the wonderful cultural foods of Singapore.

10 Our Hawker Stories