in one memorable thing that would believe make us ring all day it would be when customers come back to tell us that our food is is good even gives us that drive we'll carry on with this even further small things I get really help to me holidays my name is Raphael I'm Tony this year and my partner is Cledwyn 28 as well we both are co-owners of prana me and we actually didn't start out with prana me we did plum and rice previously for about two and a half years then we decided to do a change and switched over to economy so climbing and I were classmates at a culinary in city of America with a psyche being a haka was not the very first choice that I had back when I was still in school back then I was thinking about doing things like restaurants going for like Michelin star trying to pop up the resume and things like that there after came the time where Graeme and myself were in the u.s. for our internships even when we were there means that we wanted to cook ourselves to eat were very familiar favorites for us very funny very traditional things coming back to Singapore it's like you see the local industry is starting to fade out slowly bit by bit and we don't want to see that happening for our future we wanted to do something to preserve this is I think is a very powerful thing for us that we what we grew up with and the atmosphere the people around us coming very unpretentious very comment for everybody in Singapore s Singaporean so yeah that's what we decided to go for what makes our from those slightly different would be that we incorporate certain techniques that we have picked up to our culinary training in school we had a bit of mirepoix to the shoot base
we're helped you give a little bit of natural sweetness from the vegetables instead of adding just pure sugar we actually utilized more natural sweetness I guess a typical day for us will begin around 5:30 to 6:00 like that after it's a morning prep preparing the soup and we open around 8:30 we sell about two o'clock and thereafter it's a more preparation again and cleanup we on all day here is about 6 & 7 p.m. later it depends on how much we need to prepare good and bad about working a hawker centre no aircon it's a pretty challenging environment work with I think a big part would be space install a haka stories actually really really small for ours in particular it's a lot of space constraints in regards to like how we can store things and how many dishes we can even cook I would say the really good things that I love working here is that people here very warm very friendly people that we have I guess there's no no facade to anybody we all come who anybody what they are background is but everybody would just come be themselves and that's what we really love my parents were not resistant to me being a hawker but they were more concerned about why we made this decision after hearing we have explained them yes more or less very supportive all of us some advice that we will be able to give in our humble experience would be don't wait till it's too late there's too many things that will always hold you back so don't just keep pondering over every every decision that you make sometimes I think the leap of faith [Music] you [Music]
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