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Gig Economy: Cleaver fever in a wet market

ST20241002_202443400474/jomeat/Luther Lau/John Lui SO/
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gig economy series - learning how to cut meat at de tai roast meat stall. Shots of John Lui (Journalist/Right) learning the technique from Ray Leong (Owner of De Tai Roast/Left) on cutting roast duck. Taken at De Tai at Kovan market.

The writer (right) learning to use a cleaver on roast prok from Mr Ray Leong, owner of De Tai Roast in Kovan.

ST PHOTO: LUTHER LAU

John Lui

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SINGAPORE – This is why you are poor. You don’t work all the angles. Learn from the guy who showed up at my stall at Kovan wet market, the one filled with the succulent Cantonese roast meats of your dreams.

He has an e-voucher on his mobile phone worth $3. What kind of voucher it is is still a mystery to me – it might be from a bank or maybe it is a subsidy.

Gig Economy: Cleaver fever in a wet market

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