I followed Haru, a Japanese hawker stall owner running his business in the heartlands of Ang Mo Kio, Singapore.
From preparing chicken collagen ramen early in the morning to working long hours and dealing with the reality of running a food business in Singapore, this video looks at what life is really like for a Japanese person who has been living here for 10 years.
What is it actually like to open a food business overseas?
Can you really make money running a hawker stall?
And why doesn’t he want to move back to Japan?
This is not just a story about food. It is also about one Japanese man building a life, raising a family, and finding his place in Singapore.
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📍HARU-HARU
– Tampines (ramen and mentaiko katsu)
– Bras Basah (mentaiko katsu only)
*AMK outlet shown in this video shifted to Tampines
【Chapters】
00:00 A Japanese man running a hawker stall in Singapore
00:51 Preparing ramen from early morning
01:58 Why did he move to Singapore?
03:03 Can you actually make money as a hawker?
08:18 Why chicken paitan ramen?
10:08 The reality of working at a hawker stall in Singapore
12:12 Why doesn’t he move back to Japan?
14:02 What living overseas taught him about Japan
14:53 Trying the katsu curry and mentaiko
17:57 Does he regret moving to Singapore?
18:21 His dream before turning 40
This video is brought to you by Odoo, HARU-HARU
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to those locals who dont prefer spring onions in their ramen and kept asking others to change their recipes because of you. you people have got no basic respect and common sense for others’ cultures. he is selling japanese ramen not what your late night maggie noodles with whatever in your fridge. please dont go out and eat if you are fussy about food and want them to alter the original recipes.
Tried this for lunch today but Haru-san didn’t seem to be there when i went in Tampines. The pork in the mentaiko pork don wasn’t very great. Maybe Haru-san would have done a better job. The shoyu ramen was quite average maybe because there’s been many changes made to appeal to Singaporeans and save costs. The lack of onions (changed to spinach), the chicken broth instead of pork broth, and the reduced quality of the noodles were very noticeable.
I love ramen. Since it is a Japanese chef, I’ll definitely try it in Tampines, my hometown.
oh shoot the bras besah mentai place is by him? Had a very good curry mentai karaage rice there and im like “why is the chicken karaage so big” lmao not a complaint just very surprised!
They have chicken chashu as well for those asking what’s the point of chicken broth with pork. Obviously not halal but for those ok with no pork no lard can go with chicken mazesoba or chicken chashu ramen.
@GhibOjisan the previous wagu beef hotpot you recommended in Amk. Apologies say, it folded up in Aug this year
I must go to try