Moving from the restaurant scene to work as a humble hawker can be a daunting experience for many chefs.
While they were still studying, they wanted to try their hand at running an F&B venture and started a home-based business called The Layered Brothers, which specialised in cakes like lapis rempah.But eventually, they realised that this wasn't what they wanted to do in the kitchen. So, they decided to quit their full-time positions — Amri last November and Fadzil last October — so they could open a hawker stall together.
For instance, the men had to remember that they were not working in a restaurant, but rather in a fairly small hawker stall. Apart from all that, the two have had to sacrifice other things closer to their hearts, such as time with their loved ones. "It's a bit more efficient that way. If business is slow, we don't waste manpower," explained Fadzil.
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