In this era of franchises and mechanised production, some small businesses insist on making food the traditional way as they value 'taste over productivity'.
But they are a dying breed.
Here are three old-school businesses:
Ah Chiang Traditional Charcoal Porridge
Where: 65, Tiong Poh Road Hours: 6.30am to 3.30pm daily Traditional factor: Porridge is cooked in claypots over charcoal, not gas
Sing Hon Loong Bakery & Confectionery
Where: 4, Whampoa Drive Hours: 24 hours Traditional factor: Everything from kneading to trimming the bread is done by hand using an over-60-year-old recipe. The only thing that is done by machine is the slicing of the bread.
Teochew Handmade Pau
Where: Block 127, Lorong 1, Toa Payoh, #02-02. Toa Payoh West Market and Food Court Hours: 6am-2pm Tuesdays to Saturdays and 6am-noon on Sundays. Closed on Mondays and alternate Tuesdays Traditional factor: Every pau is made by hand from kneading the dough, to measuring out the pieces and filling the pau.
