Cold-pressed juices are what you’ll count on to find at hip salad joints and funky cafes, no longer hawker centers. Well, “60-some thing” Wong Su Mei (she’s coy approximately her genuine age) wants to alternate that. “In Singapore, I am in all likelihood the most effective hawker making bloodless-pressed culmination and vegetable juices instant!” says the proprietor of ASip juice stall in Commonwealth Crescent Market.
The ex-admin coordinator first discovered cold-pressed juices around 2013 and started juicing at home diligently, especially after noticing a development in her circle of relatives members’ trendy health after months of ingesting her vegetable-based concoctions. Unlike many sleekly packaged cold-pressed juices available in the marketplace, hers are just natural, bloodless-press extractions, without the addition of water or sugar. And right here’s the clincher: her costs begin from $2 for a 12 oz. (350ml) cup of single-variety fruit juice, which includes apple or orange. This is pretty lots the equivalent charge as an ordinary cup of apple or orange juice from any vintage hawker stall, and a steal as compared to the nearly $10 branded bottled cold-pressed juices offered at cafes and salad stores, which might be regularly diluted with coconut water. Just for price evaluation: a 500ml bottle of Antidote cold-pressed juice prices $18, whilst a 280ml citrus juice from Hic fees $6.50 (if you purchase a carton of 12 bottles).
Extracted through cold press machines more gently, bloodless-pressed juices take a piece longer to put together but preserve a great deal more of the natural vitamins in fruits and greens than traditional juices, which would possibly have their vitamins oxidized through the high-speed, high-temperature method of cheaper machines.
When a neighbor advised that she had set up a hawker stall because she had retired from her admin job, it became a perfect platform for her to promote cold-pressed juices. Putting in place a hawker stall for the first time had its challenges, and Mei stocks that she has needed to stay with many “errors” made. Her project likewise teaches humans about what cold-pressed juices are and why they’re more useful than regular juices.
Mei uses four machines at the stall (she declined to show their emblems), each costing about one grand: one for veggies and fruits, respectively. And while she has been working at ASip Drinks since 2014, Mei changed into the simplest capable to correctly cognizance at the commercial enterprise within the last years because of her family commitments. Recently, she has also trimmed her menu of some 45 juices right down to approximately 20 to streamline operations and reduce her customers’ waiting time, which is ready to double the wait in comparison to a normal cup of juice at a hawker center.
One who walks with a spring in her step and speaks with a playful glint in her eye, Mei is a spritely 60-something aunty, and she credits her excellent health to years of consuming half a liter of vegetable-based cold-pressed juices with ingredients like celery and spinach each day. However, she realizes that the grassy flavor of vegetable-only juices isn’t suitable for all of us and so provides a fruit, together with orange or pineapple, in her veg blends for stability — all in a bid to get more human beings to strive for her green concoctions.
She even encourages her customers to get their personal bloodless press juicers at domestic. However, she is assured that they will turn out to be returning to her: “Nobody goes to stock as large a selection of fruits and greens [at home] as we do right here on the stall.”
