Source: Original social media post by 8 DAYS Eat
A Michelin-listed hawker stall is redefining the way local favorites are prepared—by using K-Salt, a lower-sodium alternative that enhances flavor without compromising on health. Famous for their Hainanese Chicken Rice and Curry Chicken Noodles, hawkers Betty Lek and Tony have swapped regular salt for K-Salt to create well-balanced, delicious dishes with less sodium.
Rather than relying solely on salt for taste, they skillfully incorporate blue ginger, lemongrass, and aromatic spices, achieving bold and complex flavors naturally. Their commitment to healthier cooking aligns with growing consumer awareness of better dietary choices.
According to 75-year-old Betty, the benefits go beyond just taste. “Eating healthier helps you look younger!” she shares, reinforcing the idea that small changes in ingredients can make a big difference.
With K-Salt, this hawker stall is setting an example of how simple ingredient swaps can contribute to both better health and great taste—a step forward for Singapore’s vibrant food culture.