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Hong Sheng Restaurant, a popular zi char stall in Toa Payoh, will close its doors on 29 December, after more than 50 years of service. The booth, conveniently located near Braddel MRT, has been a fixture on the local food scene since its inception in 1968.
Despite its popularity, owner Lin, 65, has opted to close the restaurant for health reasons. She has been dealing with knee issues, which has made running it very challenging. Additionally, she has stated that she does not want her children to take over the stall.
Both of her children are professionals, and Lin wants them to escape the stressful and taxing nature of the food industry.
Personally, while this is disappointing to hear, I can empathise with the extreme conditions that hawkers have to endure. On top of that, it is the early mornings and late nights that can take a massive toll on their bodies.
Hong Sheng Restaurant is famous for its traditional zi char dishes, such as Prawn Paste Chicken and Seafood Hor Fun. On top of that, they also serve many of your zi char favourites like Sweet and Sour Pork Ribs or, if you are feeling boujee, Cereal Prawns.
It has built a loyal customer following over the years, and many have voiced their disappointment with the announcement of its impending closure. However, Lin is content with her choice, underlining the physical toll that maintaining the restaurant has placed on her and her aged staff, both of whom are nearing retirement.
While Lin has not announced the sale of the company, she has suggested that she may consider selling it to someone.
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