I Left Fine Dining To Run A Canteen Stall
At just 25 years old, Wan Hasnirauuf Hassan returned to his alma mater, Boon Lay Secondary School, to open a Western food stall.
Trained by 3-star Michelin chefs, he brings fine-dining standards into the humble school canteen, serving restaurant-quality meals that students can afford.
But with rising operation costs and manpower shortages, can canteen vendors like Wan really survive in this dying industry?