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18-04-2024, 08:24 AM
https://cnalifestyle.channelnewsasia.com...ive-387786
How far would you go to chase your dream? For Felicia Lim and her husband Ng Tiong How, both 51, their pursuit of opening a restaurant overseas involved relocating to Edinburgh, Scotland – with two young children in tow – and incurring “hundreds of thousands” in losses. All in vain, sadly, as their goal of becoming restaurateurs was never realised.
Despite the setback, the couple remains passionate about F&B. In February, they launched hawker stall Madam Lim’s Nasi Lemak – named after the lady boss – at Holland Drive Market & Food Centre. The joint serves nasi lemak with ayam berempah (spiced fried chicken), beef rendang and fried ikan kuning (yellowstripe scad).
WHY THEY WANTED TO OPEN A RESTAURANT OVERSEAS
Lim was a flight attendant for over 20 years before opening her own stall. The bubbly hawker recalled: “During my travels, I’ve eaten at many places that serve Singaporean food, but they were always a disappointment. It felt like a shame because Singaporean food is much nicer (than what I’ve tried). I wanted to open our own place overseas to change that.”
When she was laid off from British Airways in 2016, her hubby, an IT professional, felt it was the right time to pursue the couple's dream of opening an eatery. That same year, the couple and their two children relocated to Edinburgh after their application for an entrepreneurship visa was approved.
How far would you go to chase your dream? For Felicia Lim and her husband Ng Tiong How, both 51, their pursuit of opening a restaurant overseas involved relocating to Edinburgh, Scotland – with two young children in tow – and incurring “hundreds of thousands” in losses. All in vain, sadly, as their goal of becoming restaurateurs was never realised.
Despite the setback, the couple remains passionate about F&B. In February, they launched hawker stall Madam Lim’s Nasi Lemak – named after the lady boss – at Holland Drive Market & Food Centre. The joint serves nasi lemak with ayam berempah (spiced fried chicken), beef rendang and fried ikan kuning (yellowstripe scad).
WHY THEY WANTED TO OPEN A RESTAURANT OVERSEAS
Lim was a flight attendant for over 20 years before opening her own stall. The bubbly hawker recalled: “During my travels, I’ve eaten at many places that serve Singaporean food, but they were always a disappointment. It felt like a shame because Singaporean food is much nicer (than what I’ve tried). I wanted to open our own place overseas to change that.”
When she was laid off from British Airways in 2016, her hubby, an IT professional, felt it was the right time to pursue the couple's dream of opening an eatery. That same year, the couple and their two children relocated to Edinburgh after their application for an entrepreneurship visa was approved.
