Ipoh sisters turn $500 into 4 restaurants in 14 years
All great stories start somewhere. For sisters Elaine and Cheryl Tioh, the founders of Shan Cheng, it began many years ago with just S$500.
For those not in the know, Shan Cheng is an eatery chain which strives to bring authentic Ipoh cuisine to Singaporeans. There are currently 4 outlets, at Bukit Panjang Plaza, Ang Mo Kio, Midview City and Compass One.
Hailing from Ipoh, Elaine and Cheryl began their brand in honour of their mother, whose cooking they missed after travelling to Singapore for work. When they arrived in the 2000s, all they had was S$500 from their parents – just enough to rent a room.
To make ends meet, they took up jobs as a bank teller and a logistics sector employee. Their initial aim was simply to survive, and the plans for a restaurant only came in 10 years later.
From their experience helping their mother, a noodle seller, the sisters already possessed the skills to cook dishes from their hometown. Realising that there wasn’t much of the traditional Ipoh cuisine they missed so dearly in Singapore, and encouraged by their friends, they founded Shan Cheng.
Shan Cheng’s menu was created with the recipes Cheryl and Elaine learned in their youth. As such, it promises to bring the best local taste of Ipoh to every customer’s tastebuds. This even includes the ingredients, which are sourced directly from the city.
Of course, it hasn’t been all smooth sailing. The sisters had to handle everything themselves, including repairs, buying of materials and the food preparation process. They admitted to getting into disagreements at times, but have realised that to get along.
If you ever wish to drop by, try some of their specialities. Their signature Authentic Shredded Chicken Horfun (S$8.40) and Charsiew Horfun (S$8.10), are made from their mother’s 30-year-old recipes. Both dishes come in Dry and Soup options.
It’s incredible how Shan Cheng started with just S$500 and the memory of a hometown. Truly, hard work comes a long way!
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