The Original Recipe has, for 30 years, sold its signature prawn vadai at the annual Geylang Serai Bazaar. Started by Madam Jamuna Rani, 60, and her late husband, the business was passed on to their son Suriyah Selvarajah, 28, eight years ago.

Madam Rani said she uses her mother's vadai recipe, which she has slightly modified over the years. Each day, she starts the four-hour preparation at 5am, chopping up 5kg worth of onion, these days with a help of a machine. She also makes the vadai dough and marinate the meat.

Since Mr Suriyah joined the business, the menu has expanded to include varieties like cheese and chocolate vadai, and food items like chicken skewers. "The bazaar has been a part of my life since I was in kindergarten. It is very close to my heart," he said.

Samantha Boh