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Young Chef Opens Peranakan Food Stall in Singapore

Ernest Ang launched Kokoyo Nyonya, a unique eatery inspired by his grandmother's recipes.

August 4, 2025 at 12:18 AM

I Ditched Office Work, Started a Food Stall Using My Grandma's Recipes

Ernest Ang launched a Peranakan food stall in Singapore, driven by his grandmother's recipes.

Young Chef Transforms Family Recipes into Successful Eatery

Ernest Ang, a 24-year-old from Singapore, opened Kokoyo Nyonya, a Peranakan food stall, last August after realizing engineering was not his calling. Inspired by his grandmother's cooking, he spent months mastering her secret recipes, investing around SG$80,000 to get his business started. His eatery initially thrived, attracting a crowd that became overwhelming. Due to high rent and market demand, Ang moved to a smaller location to stabilize operations and reduce costs, now working longer hours but finding fulfillment in his work.

Key Takeaways

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Young chef embraces family recipes for business success.

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Adaptability is vital in the competitive food industry.

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Understanding customer demographics can influence business decisions.

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Long workdays are common in restaurant ownership, demanding dedication.

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Cultural culinary traditions can become profitable ventures.

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Navigating high operational costs is a key challenge for new eateries.

"Everything served at Kokoyo Nyonya has to be vetted by my grandmother."

Ang emphasizes the importance of staying true to family culinary traditions.

"I don’t have regrets about trying to start something of my own."

This reflects Ang's commitment to his passion versus conventional career paths.

The journey of Ernest Ang highlights a broader trend where young entrepreneurs seek paths that align with personal passions rather than traditional career routes. By drawing on family heritage, he has carved out a niche in Singapore’s diverse food scene. While facing struggles like high costs and customer management challenges, Ang's adaptability illustrates the resilience many new business owners must have. His story shows that cultural roots, when blended with modern business practices, can yield both personal satisfaction and commercial success.

Highlights

Cooking is an art, but running a restaurant is a test of willpower.
Family recipes aren't just food, they are stories waiting to be shared.
Finding my path meant abandoning an office for the kitchen.
Challenges in business are just new flavors to explore.

High Rent and Market Adaptation Raise Concerns

Ang faced significant challenges due to high operational costs and the need to adapt his business model to customer preferences. This highlights the risks associated with running a food business.

Ernest Ang's experience is a reminder of the power of heritage and hard work in entrepreneurship.

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singapore cooking entrepreneur peranakan food business food entrepreneurship

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