1) The saying goes: Less is more. No use thinking about 7 or 8 varieties. Start with a handful of types. People go to a chicken rice stall because they want to eat chicken rice. If they feel like it, then maybe they add roast meat, add char siew etc. If your signature dish don't live up to it, nobody will try the other varieties. Personally, I like probably 1 or 2 traditional and maybe another 2-3 out-of-the-ordinary ones. 2) Hawker is also about cost. If you can't keep it at a decent price point, nobody will go to a hawker centre to eat a restaurant pricing dish. If it goes overbudget, consider upsizing to maybe an actual store-front, you could even do your sake there! I'm sure you already know hawker life is hard. So it's easy to bite off more than you can chew. Hopefully you're ready for it.

@entrydenied

2 ай бұрын

Yeah. For the type of udon it's best to focus on 1 type for economics of scale. Introduce new variety as you go to provide newness to attract return customers. Retain new udon type if they sell well.

@libiskit

2 ай бұрын

keep yr raw food variety to a min, I.e 2 noodle and chicken /pork, don't overstretch yr variety and procurement cost goes up

@crimsonwolf0428

2 ай бұрын

I agree with rurounigaijinn. Don't overthink the menu, try just serving your best udon dishes - Osaka curry, Shabu shabu and Neba neba maybe. As for types of udon noodles, I would stick with noodles that work well with the types of dishes (noodles that absorb the taste of your dishes) and that you can import easily and frequently. The idea of cold udon as an option is also a good one but you have to ensure you are able to get the taste of the dish to not be lost to the noodles - udon noodles tend to taste bland in countries that use a lot of spicing in their meals. Doing this in a hawker space is a decent idea and allows you to expand into a full fledged store if you are successful. Depending on how many hours you plan to work, the idea of an izakaya in the evening isn't a bad one. Keep in mind though, it will be easy to burn yourself out as a hawker because you will be solely responsible to ensure the quality of your menu until you can rely or trust someone else to be able to mimic your vision, processes and enthusiasm. Simply having a recipe doesn't make for good food. It's the blood, sweat and tears that make that dish taste even better. Food without heart is merely McDonalds (in other words - wash, rinse, repeat). Good luck with this project and I wish you the best of luck! 日本から応援しています！がんばりや～！

@geekroute

2 ай бұрын

well said

@simontan972

2 ай бұрын

We think go for modern because more younger ppl like japanese food . They will go for modern cuisine !

Hey bro. I used to run a hawker store. Some notes: 1. You'll need to think about what your target audience is, and which location you want to bid for. 2. We are in the middle of an economic slowdown, so you should take your time to plan. 3. There is an abundance of lower-end Japanese options, so considering price-performance and value is super important in the long run. 4. You cannot do dual-concepts in a Hawker Store. You're only allowed to sell what the store is zoned for (Chinese, Malay, etc) 5. Also for alcohol licenses you're only allowed to sell beer, so no sake. You'll also need to get a hawker store zoned as a drinks store. 6. The izakaya route is doable but its an extremely saturated market now. Please also consider your quality of life - you (or your partners) will pretty much have to be there and drink every night and to host different groups of people. All the best!

@corporatebreakoutcouple

Ай бұрын

As former hawkers ourselves, totally resonate and agree with what you said

@psionex2320

Ай бұрын

Please don't start a stall. You don't know what you're getting into

@boredguy5805

Ай бұрын

yeah with all respect to ghib, this seems like an idea that will just make his life stressful

can we shout out for this man who came to a new country and embraced the culture and food.

Hey Ghib, long time viewer here~ Tbh you have a very unique scenario because you have such a huge following. You can name your store as your youtube channel with a changing menu based on your customer's preference. You can do polls for your existing and new followers to decide on a seasonal menu that changes. While you have a fixed menu of maybe 1 to 3. You can also collab with singaporean or overseas youtubers to do eating challenges at your store. You can also do hawker livestream on your social media channels! I would totally watch you cook and interact with customers. You have the power of social media to harness at your fingertips. I would recommend you to think out of the local singapore hawker scene and instead follow your own style. All the best! I would totally visit your store when you open ❤

@relativelybasic

2 ай бұрын

Dumbest idea I've ever heard

@Lyn_aaa

2 ай бұрын

I think your ideas are great! But dont agree with the polls for followers as most followers might just poll but not visit the stall and what does an average viewer knows about hawker-ing? He should focus on the taste of the food, that is more important!! All the best Ghib ☺️

@narwhallllll8475

2 ай бұрын

@@relativelybasicany better suggestions? Genuinely curious

Heya Ghib! Those Udon creations really do look delectable! I suggest that you might want to look out for pop-up venues first. Blow up the marketing on social media, allow people to come and taste your different Udon dishes, get reviews and see how you can improve. Only when there's demand, then move on to open up in other venues like a hawker centre, shopping mall, etc. Best of luck!

My wife and i used to run a don and udon stall years back, in an office buildng canteen. Its really NOT EASY to run a stall. Alot of efforts. Wishing you the best in your new endeavour 💪🏻 I'll bring my wife to try your food once your business starts running, Ganbatte!

Hi Ghib, as suggested by some viewers, instead of trying to open a store that sells many variety of udons, focus on just a small handful, do them well at reasonable price and at a location that is travel friendly. For a start, don't be ambitious, identify where you may find more captive diners who may like your offering. If you can open and survive past 6 months, then you can have bigger dreams.

Cold Udon would be nice for Singapore's weather!

@namo2403

2 ай бұрын

yeah compared to my childhood, cold udon is now rare to come by

@lswmick

Ай бұрын

In a hawker? I don’t think will work

@DressedRunner

Ай бұрын

@@lswmick that’s how you’re gonna stand out. No better place to sell cold noodles than a hot and sweaty hawker.

@namo2403

Ай бұрын

@@lswmick ~15years ago, i used to eat cold udon at a hawker after school

@ryanang2309

Ай бұрын

Please do this!

I think it's better to start out small as a hawker. Not only is it more cost-effective and easier to gain a customer base, but you can gain experience from running it that can be brought over and applied to a food court/restaurant with less risks when you're ready. In terms of menu maybe a few signature dishes and the rest is rotated/weekly specials so you can see which ones customers prefer more? It's also admirable how you're thinking of how to make the employees' working experience better. All the best!

I could share my few cents, probably a dollar here too. I feel that opening a hawker stall for a start is a good idea. Not only is the rent cheaper compared to a restaurant, you don't have to pump in a huge sum of money for the renovation of your stall. You can slowly build your customer base first, and when you feel ready, you could open a restaurant in either shophouses or inside a shopping mall with good footfall. Suppose you decide to jump straight into opening a restaurant. In that case, it's good to note that looking for trustworthy investor(s) would be ideal because you wouldn't want any of the investors to pull out suddenly, and you might run into issues like rental payment and/or having difficulties paying your staff. I work in the retail management field and I've seen quite a few cases like this. Additionally, if you feel that a shopping mall is an ideal setting, you might want to do some market research on different mall management. Depending on how strict the mall management is, there might be some restrictions too. Hmm...as for whether traditional or modern, I feel a mixture of both sounds good too! I'm looking forward to your new venture! がんばって

I think that if it is not too taxing in terms of food prep, prepped food shelf life etc, can have a variety of udon type, udon soup base (traditional + your own recipes), and for business sustainability, do be prepared to weigh in economical option ("lower price"), if you cannot afford to hire that many helpers, dun open your hawker stall for too long etc... location also matters.. Additional inputs: Start small first, strike balance between ops hours vs profits vs hours required for food prep. If having variety increases the cost, start simple, there are stalls that only sell 1 item but with option to customize flavours/portions e.g. fishball noodles stall, carrot cake stall, porridge stall

Looking forward to trying some authentic udon. You are absolutely right that there isnt a lot of good udon places in SG. Will definitely head down to support.

@GhibOjisan

2 ай бұрын

Thank you😆🙏

@edmundngim8460

2 ай бұрын

Do let us know your shop address, sure come and try.....🤤🤤🤤

@Peacelily22

2 ай бұрын

Please could u do a vegetarian option too

WOW this is huge!!! As a 4+ year viewer of your videos, I'm so so happy for you! I can't wait to try your stall when SG opens again and see you in person :) I think as others said, 2-3 options at first will be best and you can focus on the quality, which I know you care a lot about. Best of luck and please keep us updated on your journey!!

Personally, when I crave for an udon, I crave for the traditional! It feels like modern spins can get kinda gimmicky after some time has passed (maybe more appropriate as seasonal dishes perhaps?) The good thing is that you have the added benefit of having a pretty established local audience on your channel that you can use to bring awareness to your brand, and I think that helps a lot when it comes to starting a business like that. In any case, all the best Ghib, wishing you success aplenty!

Heartiest Congratultions Ghib ! Can't wait to be amongst your first supporters to show up when your Hawker Stall is open. Will do my best to bring my friends to family members to Yam Seng and Kampai with you and family over a bowl of Osaka Udon

will go down to try it out once it opens! can't wait

@GhibOjisan

2 ай бұрын

Can’t wait also!😆

You should do both with a rotating menu for both. That way you are able to "test" the popularity of menu items. Then you know what to keep permanent.

I just discovered your channel not too long but seeing this I wish you the best in opening your stall and hope you are successful in getting lots of customers 🙂❤

Ghib - Very excited for you and wishing you all the best on this venture! Will be visiting in Singapore in a few months and definitely going to add your stall to our list of things to be must visit!

There are a lot of foodcourt selling japanese and korean food (almost every food court has one of those i think) that also have udon on the menu. Have to be able to make sure that passerbys know that your udon is different from those or people will just treat it as the japanese /korean store udon.

ジブさん！凄い挑戦ですね😊 なんだか凄くワクワクします！ 最近、シンガポールから来る方も、日本の味を美味しいと言って受け入れてくれる方が多いです！ シンガポールにうどん文化が広がってくれたら嬉しいです😊 応援します🎉

@GhibOjisan

2 ай бұрын

はるさんいつもありがとうございます！出来たらいつか来てくださいね😆

新しい挑戦、素晴らしいですね！オープンされた際には必ずお伺いしようと思います😆 日本人としても、美味しいうどんが気軽に外で食べられるのは大変嬉しい限りです！ ジブおじさん応援しています👏🏻👏🏻✨

@GhibOjisan

2 ай бұрын

応援ありがとう😊

❤ Love the first Spicy Udon as I seem to be able to taste the spiciness and delicious Udon by just watching all of you eat 🤭🥰 All the best to your new food venture 💪🥂

Wishing you success in your new venture Ghib! Can't wait to try it once it opens 😊

Congratulations Ojisan! You are making big and small waves in Singapore! Banzai!

Your passion is infectious. Wishing you great success! I do hope you are prepared for the scale and speed of operating as a hawker that is profitable as cooking at home to a group of 6 people is vastly different. I have friends and family members that did well cooking at home (taste test) but failed miserably when they are operating their Kopitiam store due to their inability to cook fresh fast and consistently.

So excited that you will be opening a hawker stall. All the best 😃😃😃😃👍👍👍👍 I am so looking forward to makan them

いよいよ新しい挑戦が始まったんですね❗️なんだか見ていてこちらまでワクワクしました✨大阪スパイスカレーうどん、美味しそう〜👍もっとつゆだくにしてくれたら、後でご飯を入れたいなぁ〜😆夜に居酒屋になるのも楽しいアイディアですね‼️

@GhibOjisan

2 ай бұрын

ご飯、いいアイデアありがとうございます😊

Congratulations and cheer for you. ㊗️💐💐🤍❤️

感動してます、あなたの新しい挑戦に。ホーカーまた行きたいなあ。

Hello Ghib Ojisan, I'm so excited and happy at your upcoming plans! It's very heartening to see you so integrated into the local culture, and now, to progress to open a food stall where everyone can come and enjoy. The udon dishes you showed at the tasting look so interesting, especially the Osaka curry and Iberico pork one and I'm excited to try them! 🤩🤩 Hmm, concept wise, I would think modern udon would be better!

will be looking forward to your store when you open!!!!!!!!!!!!!!

Thats really cool looking forward to it and the process there!

The intention to enrich Singapore's hawker culture is powerful! Your food in the tasting session looks fabulous! Why not do a crowd funding model and let us all support you?

How exciting!! Can’t wait to try it when you open your stall!

食べたい〜‼︎ オープンしたら必ず食べに行きます❤ 素晴らしい挑戦ですね👏👏👏

Keep menu simple. Price reasonable even for students.

@user-gm7du2ms7v

2 ай бұрын

No keep it expensive

@loongmichael7367

Ай бұрын

@@jessicaregina1956 What so funny??

@loongmichael7367

Ай бұрын

@@jessicaregina1956 Closing doesnt meant failure. There are alot of reasons. You never read about successful hawkers?? I wonder???🤔

So happy to hear that you are planning to open a udon shop! I love udon, especially curry udon! Looking forward to try your Osaka curry udon. Maybe you can consider beauty world hawker? Nice evening vibes for sake as well coz there’s draft beer options and create some contrast with the booming Korean scene.

@jsurfin1

2 ай бұрын

Spice curry (usually with rice) is different from a typical Japanese curry udon fyi.

@dufreversi42

2 ай бұрын

Or maybe bukit timah plaza, near to ngee ann poly

I'm honestly so excited that you're opening an udon place. I recently was craving for udon and realize not a lot of restaurants here sell it chewy and fresh made, most become mushy from overcooking. The best udon I've come across so far is from Tempura Makino but they aren't exactly the cheapest. All the best!

わーおめでとうございます！！！長い間ジブおじさんの人生を観させてもらってますが色んな挑戦をされていてうらやましいと共に自分も何かしたいなーといつも感じさせられます。これからも応援していますので無理せず頑張ってくださいね😊

@GhibOjisan

Ай бұрын

ゆきこさん、ありがとうございます😊

Ghib, wishing you the best of luck in your new business adventure!!

BEST wishes for your success 👍😋🥂

@GhibOjisan

2 ай бұрын

Aw thanks ❤️

@jeremiahlim2925

2 ай бұрын

Unless he double the portion size for under $5....it will fail. It is an expensive snack. Japanese dish failed in Singapore due to small portions unable to fill up as main dish.

@jeremiahlim2925

2 ай бұрын

@@GhibOjisan If you serve those measly portions to your in laws, you will have few customers. People go to hawker to fill up their stomachs for under $5. Hawkers are not restaurants as social places where small portions are acceptable.

@libiskit

2 ай бұрын

@jeremiahlim2925 bro, those folks in the vid are not his in laws and that is a tasting session that's why the portions are small otherwise his testers won't be able to taste objectively

@BrianYix

2 ай бұрын

@@GhibOjisan えっ、何のうどん？...え、何(笑) うどん? ふふふふ. 5:19

I've been watching u for a while but I finally decided to subscribe I love what and how you're showing a diff side of SG and I AM DEFINITELY COMING TO TRY YOUR UDON

Sounds good, Ghib. Wish u success in your hawker journey. Hope to be able to taste your food. And it is not easy finding an udon stall in a hawker center. Ganbatte, Ghib!!

That's an excellent idea. You have my support.

1. too much variety might take longer time for people to choose, 2. is the noodle cooking turnover time ready for any lunch time crowd?, 3. its good to have a few common ones and 1-2 unique flavours eg the curry, 4. portion and price wise for normal working crowd must be considered as people usually prefer to have a filling and affordable pricing.

I love udon. Modern or otherwise. Will definitely support once it’s opened. All the best!

Wow❤, wishing you all the best for your success in your food business! I like the idea of having sake izakaya style in the evening! Looking forward to it

オープンされたら絶対に伺います！ 知人がシンガポールで「粋」と言う蕎麦屋さんをされてます。何かメニュー作りの参考になるかも。楽しみにしております！

Hi Ghib,,, waaaa i like udon Ghib i will definitely go and eat at your hawker or restaurant, otanoshimi desu ne,, , Omedetou ne Ghib, hope all goes well,, Huat Huat,, 😅👍🥘🍺

Cheers and best wishes for your stall. We will definitely come and support and share through word of mouth. 🎊🍾

I know that whatever you put out, it's gonna slap irregardless Can't wait to support this venture

Let's go! Let us know and we'll jio our kakis down for a hearty meal of udon

Yes! Jippun Lang Hawker Stall! 頑張ってね！

@Sunburstbear

5 күн бұрын

He can name the stall "Ghib's Jippun Lang Udon" lol 😅😂 very catchy hahaha

Best wishes for your new venture! I would totally visit your hawker stall when I’m next in Singapore!

So happy for you! Really really a spark of a decision. You guys must strike a balance well!🎉

シンガポールで生活してて懐かしく思うのは冷やし中華！胡麻ダレも良いけど、昔ながらの酸っぱいスープで冷やしうどんで日本酒かな😊

Wish you all the best!!

@GhibOjisan

2 ай бұрын

Appreciate it😆

The curry udon looks amazing I would definitely try it! Hawker stall is probably best for now. It’s what I associate you and your channel the most with. Can see the passion that u have for hawker culture :) all the best!

すごいな。がんばってください。いつ行けるかわかりませんが、次回シンガポールに行った時は、絶対お店に伺いたいと思います。

Based on your description, either hawker or restaurant fits. Food court has rules you will find difficult to follow. All the best!

Well, if you’re going for an izakaya concept in a hawker centre that stall is probably more or less the size of a _zi char_ stall

😮Can't wait for it. Hope that it's really yum yum😊. Will drop by💪🏻

😍Wow, the noodles which you made looks so delicious.👌🤤 Was tempted n salivating. 🙂Wish you great success on opening your hawker business.👏 🙏God Bless🙌!

You have too many ideas. Start small first, start with your best dish that you can sell at an affordable price. Once you get into the rhythm, then you can start to try out more stuff.

have been a long-time fan - can't wait to try it!

i love udon!!!!! Can’t wait to visit your hawker, all the best ✨✨✨

Wishing you success in your new adventure! I can’t wait to try out your food!

シンガポールのホーカーに冷たい麺が少ないので、ざるうどんみたいな冷たいのが食べたいです！（中華のルーツの方には人気は出ないかもだけど日本人はたくさん食べてくれそうだと思います）お願いします！！楽しみにしてます❤

@GhibOjisan

2 ай бұрын

日本人的にはそういうのほしいですよね！ありがとうございます😊

why not do pop-up hawker stalls around the country and see which areas have the best turnout before committing to renting a stall in that area? or rent a food truck to test the water in those areas :) love the idea of bringing real, tasty Japanese food to the masses and a nighttime izakaya hawker concept that hasn't really be done before, but don't forget to keep the menu tight (5 or less main dishes) and include staples people would want to come back every day/week for :) you don't want to become another novelty concept store that can't last beyond a year (e.g., see Kydra)

えーすごいですね！ モダンなうどんと、日本にあるうどんと、どちらも楽しめれば良さそうです✨モダンなものから入って出汁の美味しさに気づいたら普通のうどんに挑戦出来るし！ 夜は居酒屋スタイルで〆にうどんもいいですね😍

Wow..all the best with your new journey.

Keep it simple. Cause mass production and keeping costs affordable is something you need to think about at a hawker stall.

All the best! Maybe try to also have some Halal options as well

Oh yay! I love udon! And you’re right, it’s not easy to find an authentic bowl of udon in Singapore. My family’s favourite is Tamoya Udon. We’d love to come try yours!

I clicked on the video, ready to visit your store! Can’t wait! Love the udon idea! If you have many dishes you could even make some seasonal to test if people like it!

是非、頑張って下さい！

@GhibOjisan

2 ай бұрын

けんたさん！いつもありがとうございます😊オープンしたら来てくださいね！！

What an exciting adventure! All the best!

Wishing you all the best!❤️

ラクサスープにうどん入れたらおいしいです❤時々自分でつくります。

Location, Location, Location. Get the location Right from the start.

Looking forward to your new stall! We had Umai and absolutely loved it.. But their taste are very rich, lovely once in a while but not daily. Hopefully, you can make fusions we keep wanna go back for.

As an udon lover, this is SUCH A GREAT IDEA!!!!! I am so excited and PLEASE OPEN IN THE WEST!!!!!

I'd suggest a food court stall. You can charge more at a food court because it has aircon and the surroundings are usually cleaner / nicer than a hawker stall. Try to charge more at a hawker stall and people will say that it's not worth paying that much for 'hawker food.'

@choonkeonglim6178

2 ай бұрын

Food court has a lot of hidden cost. The use of cashier, coin changing services, advertising from the food court are charged to the stall owners. Next rental is not fixed. It is a fixed rental or percentage of sales whichever is higher. With no fixed rental any extras from sales goes to the food court owners. With such high rentals, most food court owners will cut costs on salary. This is why food court staff are so in experienced and the food taste horrible. Also cash flow, at the end of the day, all sales proceeds goes to the Food court first and after that at the end of the month the food court will take the sales proceeds less off your rent, hidden costs, etc and return you the money. I am speaking base on the experience as I did accounts for a food court owner before. To really make money you need to open a lot of stalls and accumulate the mediocre profits from each stall to see the money. Plus now food court need to have a cheap option in the menu (esp if you are doing for the hospitals) and most people will order that.

Hiii!!! I really hope you can open hawker center stall becos it is more affordable. There isn't many udon shop in hawker. I would definitely try if you opened a stall.

That Osaka spice cury udon looks amazing. All the best in your venture!

I think you’re suitable to private dining more than hawker: - Authentic Japanese Udon - More upper class feedback - Flexible working hours - High pricing so that you can offset your ingredient costings - and so on..

@tanyongrui88

2 ай бұрын

If you’re thinking so much as a hawker, it’s difficult to succeed. A successful hawker is one who polish his cooking skills at the most unique way, and his customers won’t need to think so much choosing them. After all, it’s the numbers and cooking speed that you need to focus more for starter

oji me want to order 1 sake kosong gao

Good luck! Will go and support once it opens

All the best! And its heartening to know you are doing all the proper groundwork before jumping in like many...the food tasting for feedbck to further tweet eg USP is very impt to stand out.. unique selling point..have a reasonable biz plan to follow thru with contingency options along the way. Control operating costs very impt!

Just some ‘wild’ ideas: 1. How about setting up ‘pop-up’ store on the void deck of some neighborhoods? Start-up cost would be low and you would get real customer feedback before setting up a stall or a restaurant. It would also be the period to improve /enhance your recipes as well as to count the real costs of being a hawker/restaurant owner before actually becoming one yet. (This is like developing a ‘prototype’ to test if the model works or not, whether it needs some tweaking, etc). 2. How about setting up an online catering business with home-based cooking instead ? That way, you save on physical store costs. Where food is concerned, would advise to make sure that everyone in your team is certified on food hygiene and kitchen sanitation. Best Wishes to Your next venture.

Most important is... Ho jiak boh?

@GhibOjisan

2 ай бұрын

Ho jiak 😋

Can’t wait to try the udon! My daughter loves udon, she has it almost every day when we were in Japan.

First one?

i feel like u are going through the life cycle of a singaporean within a couple years, eventually things get so boring on this island u absolutely run out of ideas what to do u are now contemplating "retiring" and settling down and opening a coffee shop somewhere. it kind of amazes me how long u have pushed on with this....trying to make singapore interesting for so long, at some point i figured out most singaporeans if in your shoes would have grown weary and tired completely and just turned to making anime and food review channels or something.

@GhibOjisan

2 ай бұрын

I’m pretty sure I’ll get even busier with the shop, further from retiring🤣 so many videos I still want to make in SG!

wish you the best and ill come try soon! and also your friend sounds like my friend's science teacher

Recipe for failure

I am so excited to try the udon dishes at your hawker stall when it opens !! For me personally, I’ll choose traditional udon as I love the clear, tasty soup broth.

All the best for ur hawker stall Ghib San. Do update us on the location and many of us will definitely come to try ur food and support u.

Best wishes! We will be in Singapore the beginning of next year, so hopefully your store will be up n running, and we might check it out if we r in the area :)