#AtoZChallenge – U is for Uncle

For the A TO Z CHALLENGE, I’m blogging for 26 days in April (except Sundays) based on the alphabet, and my theme is #foodiefiction, inspired mostly by the foods of Singapore. You can find the rest of my A to Z posts here. 

 

U is for Uncle

They call me Uncle. And it makes me feel old. I’m only 41 leh. These customers of mine, office workers usually, are probably only a few years younger than me. But because I work in the hawker centre, I am ‘uncle’ to them. More specifically, char kway teow uncle. They see me in my t-shirt and shorts and think I am doing this because I have no choice. After all, who would want to sweat in this hot stuffy stall all day? And to cook for a living? And all that preparation every morning. Washing, chopping, cutting, stirring. No kidding, it is hard work. And man, all that standing up! It is laborious. They call it a labour of love and that is exactly it. My work is a labour of love.

But my work is also a big part of my family’s history. My grandfather made a living selling char kway teow. He didn’t make much but did well enough to put my father and his sister through school, to university. And my father, the university graduate, didn’t want to have anything to do with this dirty work. Yes that’s what he called it – still calls it – ‘dirty work’. He went to work at a bank, rising up through the hierarchy, doing well. He went on to buy a big house in the right district, his cars growing from small puttering Japanese models to stylish German speedsters.

I never saw him eat char kway teow.

He loved his hawker food. But didn’t want to step into a hawker centre. So I became his hawker centre gofer, as soon as I knew how to count money and ensure I had the right change. My father would park his car, give me his order and any special requests like more chili or extra fishballs, and I would scurry off into the hawker centre for his food and mine. I usually just ate what he ordered – chicken rice, fishball noodles, sometimes wanton mee. But one day I ran past the char kway teow stall which always had a long line of customers. There was no one waiting. So I quickly put in an order. When I returned to my father’s car, he sniffed the air and snorted, “char kway teow? That one not very good. Don’t know why always got such a long queue.” Later at home, he watched me eat it. He was right. It was a little too sweet, as if they had added some sugar to the sauce.

I went to university in England, where I soon figured out that cooking my own Singapore-style food was often better than the ‘Singapore/Malaysian’ restaurants there. Returning to Singapore a little fuller in the face and rounder in the stomach but more worldly wise and with a graduate degree under my belt, I somehow ended up in the banking industry, just like my father, whose legacy followed me wherever I went. I was known as ‘Mr Eng’s son’. Do you know how ridiculous that sounds?

As you can guess, I grew tired of it all, of the long hours, the backaches from sitting too long at my desk, the eyestrain from staring too long at the computer screen, the throat strain from talking on the phone and at meetings. And so I gave it up for backaches from standing all day, pain in my elbows from stirring and chopping all day, and pimples on my forehead from all that oil I use when cooking. Some of my friends think I’m crazy. But you know what, it’s a good kind of crazy. I’d rather be out here doing something I feel passionate about. I am feeding people. I am making them happy with a good, albeit sinful, plate of char kway teow. Somehow that combination of rice noodles, lup cheong, fish cake, cockles, beansprouts, eggs, sambal chili, soy sauce, lard and more makes people’s eyes light up and their mouths twitch. It doesn’t make headlines or move world financial markets or anything momentous like that. But it causes cravings, and makes people form long lines and wait patiently (or not). It fills stomachs, makes lips smack. So being called ‘char kway teow uncle’ is a lot better than being known as ‘Mr Eng’s son’.

‘Uncle’ is used to politely address men of a certain age in Singapore. For women, ‘auntie’ is used. That doesn’t mean that everyone in Singapore is related. There’s no hard and fast rule on the use of ‘auntie’ and ‘uncle’, but for instance, if I were to hop in a taxi, I’d probably say something like “Uncle, Bukit Timah please.” Or like in my story, telling a hawker centre ‘uncle’ or ‘auntie’ your order, “Auntie, two plates of chicken rice”.

 

 

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9 thoughts on “#AtoZChallenge – U is for Uncle

  1. A very lovely and touching post.

    Even in India where I grew up, they refer to elderly people as Uncles and aunties.

    You have a very lovely blog. I am going to come back to your blog, post the blogathon and read your posts in a relaxed manner than in a hurry.

    Cheers

    Liked by 2 people

  2. Oh, this is SUCH a good story–one that captures the Indian/Singaporean (Asian, maybe?) disdain for blue-collar-y kind of jobs.

    What’s exciting to me is how people of our generation are doing exactly what you talk about here–we have a friend who started “chai” business after graduating from the most venerable engineering institution in the country, and being a consult for a number of years. . . it makes me look forward to the world we are creating!

    I especially loved this line: “But because I work in the hawker centre, I am ‘uncle’ to them.”

    P.S. And yes, we Indians, don’t discriminate against our Aunties and uncles either–everyone is an Aunty, and an Uncle unless paradoxically it’s a relative–in which case we have very specific monikers to call each one of them!

    Liked by 1 person

    1. Thanks! 🙂

      Yes, actually in Singapore there has recently been an interest in the hawker heritage, it’s quite interesting!

      Oh yes, the specific monikers to call your actual relatives! We have that too in Chinese culture and it always confuses me!

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  3. Another great story, thank you! I fully agree with the char kway teow uncle’s comment that cooking Singaporean food at home is better than what one would get in the Singaporean-Malaysian restaurants in the UK, as well as in Paris and Brussels. Hah!

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  4. Great story! As you heard from all the other Indians here, we grew up calling everyone uncle/aunty too. In the south where I live, we use Anna/Akka for Older Brother/Sister. I think there’s something VERY satisfying about giving up a stressful career for one that involves food/cooking. I guess the people who love to cook also find it therapeutic in some way, thereby striking a very stark contrast from their erstwhile jobs! That’s why more and more people seem to do it these days, at least in India!

    Liked by 1 person

    1. Thanks!
      It’s so interesting to learn that you also call older brother/sister something too – even as adults? In Singapore (at least for us Chinese), you might know that kids may call older kids gege/jiejie but we don’t really use that when older.

      Liked by 1 person

      1. So in my part of the country, we use the words for older brother/sister in place of uncle/aunty. So if you go to a shop, you would likely call them Anna/Akka instead of calling them uncle/aunty. At home though, if you grow up calling your brother/sister a moniker, it’s likely you’ll call them that even once you grow up 🙂

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