Cold-pressed juices are what you’ll expect to find at hip salad joints and funky cafes, not hawker centers. Well, “60-something” Wong Su Mei (she’s coy approximately her genuine age) desires to change that. “In Singapore, I am probably the simplest hawker making cold-pressed juice and vegetable juices instantly!” says the owner of ASip juice stall in Commonwealth Crescent Market.
The ex-admin coordinator first learned about cold-pressed juices around 2013 and started out juicing at home diligently, specifically after noticing an improvement in her family individuals’ general fitness after months of drinking her vegetable-based total concoctions. Unlike many sleekly packaged bloodless-pressed juices to be had available on the market, hers are natural cold-press extractions, without the addition of water or sugar.
And here’s the clincher: her costs start from $2 for a 12-ounce (350ml) cup of single-variety fruit juice, along with an apple or an orange. This is quite a similar fee to a regular cup of apple or orange juice from any vintage hawker stall, and a thieve compared to the almost-$10 branded bottled bloodless-pressed juices offered at cafes and salad shops that are regularly diluted with coconut water. Just for charge evaluation: a 500ml bottle of Antidote bloodless-pressed juice costs $18, while a 280ml citrus juice from Hic costs $6.50 (if you purchase a carton of 12 bottles).
Extracted through cold press machines via a gentler method, bloodless-pressed juices take a bit longer to put together but hold a lot greater of the natural vitamins in culmination and greens than traditional juices would possibly have its vitamins oxidized via the high-speed, excessive-heat method from cheaper machines.
When a neighbor cautioned that she takes in a hawker stall, it became a great platform for her to sell cold-pressed juices because she had retired from her admin activity. Of course, putting in a hawker stall for the primary time had its demanding situations, and Mei shares that she has had to live with many “errors” made. Likewise, her undertaking instructs humans about what bloodless-pressed juices are and why they’re more useful than regular juices.
Mei uses 4 machines (she declined to expose their logo), each costing about one grand: two each for vegetables and results, respectively. While she has been working at ASip Drinks on account that 2014, Mei has become the handiest to correctly awareness at the industry in the last two years due to her family commitments. She has recently trimmed her menu of some 45 juices down to about 20 to streamline operations and reduce her clients waiting time, which is ready double the wait compared to an ordinary 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 very spritely 60-something aunty, and she credits her suitable fitness to years of drinking 1/2 a liter of vegetable-based bloodless-pressed juices with components like celery and spinach each day. However, she realizes that the grassy flavor of vegetable-simplest juices isn’t ideal for all people. She also adds a fruit, along with orange or pineapple, into her veg blends for balance, all in a bid to get more humans to attempt her green concoctions.
