Peter, himself a chicken rice fan, has had F&B experience opening a now-defunct bar in the noughties before selling it to his brother. “I’m considered semi-retired now lah. But I let these gua [affectionate Mandarin term for ‘little rascal’] drag me into this. These young people are go-getters; it only took one month for us to first talk about setting up a stall to opening it,” he shared.

Peter added thoughtfully: “They dare to chiong (Mandarin for ‘charge into something’) when it comes to business. For my generation, we tend to think a lot before doing something. So we really need these young people’s drive to ‘pull’ us along. They are like sports cars, and I’m the lao ye che (Mandarin for ‘antique automobile’).”


And speaking of drive: Just weeks after their first outlet launched, the trio is already opening their second Singabola branch circa Jul 1 at Choa Chu Kang. “I’m not even done absorbing the fact that we opened our first stall, and Simon and Winson are already planning the next one,” Peter said, amused.

The stall is located in a 24-hour coffeeshop called Makan Singapura, though the chicken rice joint will operate from 9am to 9pm daily. Other than Singabola, the coffeeshop also houses other Muslim-owned brands like Nasi Lemak Ayam Taliwang, mee soto and mee rebus legend Selamat Datang Warong Pak Sapari, and celeb chef Chef Bob’s bakmie stall Bobmi.


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