Running a café selling nonya kuehs is tough – but for Mr Alan Tan, you could say it was meant to be. After all, he has been helping his grandmother make kuehs since he was three years old.
Now 46, Alan is the chief executive of the family’s three-generation kueh business, called HarriAnns. Started back in the 1940s, Alan’s grandmother sold glutinous rice and handmade nonya kuehs from a pushcart before the business moved into Tiong Bahru hawker centre.
The name, “HarriAnns” is a combination of Alan’s parents’ names, Harry and Ann. Today, he has captured his grandmother’s treasured recipes at HarriAnns Nonya Table, which serves not only deliciously handmade kuehs, but also Peranakan favourites like curry chicken, nonya laksa, mee siam and more.
More than just a Peranakan café concept, HarriAnns Nonya Table is also about adding a modern touch to old recipes. To attract the younger crowd to try their kuehs, Alan explores adding modern ingredients that not only preserves the heritage flavour but is still relevant to today’s world.
To hear more of Alan’s story and his business journey with Keppel Land, click on the video below!