I am called a ‘white mouse’ or rat lab by this person, being a sampler or taster for his new food creations. And through him I have learnt the amount of hard work it takes to do your own food business. Often we consume our meals without considering how much work goes behind ensuring your food is safe and of course, tasty. CK, my friend who runs a western stall in a canteen near my office in Aljunied, started his stall, called the BPC Joint around September 2013, the same time I started work in the area. Recently, I decided to spend a day at his stall (with his permission) documenting the preparation that goes behind his popular and delicious western dishes, which includes chicken chop, pork chop, spaghetti and occasionally, burgers with thick hand-made patties…are you hungry yet?
Preparing the pasta required for the day.
Hand-made mashed potatoes. Yes, no powder or fillers here.
The first dish of the day: Chicken chop with fried rice and double eggs
Sliced pork loins are being ‘hammered’ to make them more tender and easier to cook…
Take away or ‘dabao’ in progress!
Humble clothes pegs to mark dishes to prepare during the lunch rush hour…
Another custom dish, chicken chop with fries and fried rice for a regular customer. The special are the add-on meatballs!
My own lunch! Spaghetti bolognese with a giant meatball.
CK, a friend and the man behind the western dishes featured…
CK’s western stall info:
BPC Joint
625 Aljunied Road, Aljunied Industrial Complex
8th Floor Canteen (take the lift)
Monday-Friday, closed on weekends and public holidays
Opening hours: 11am-2pm (lunch crowd)
The Hardest Part 