\n<\/p>\n
His version leans towards the sweeter, thicker-sauced Singapore-style chee cheong fun, and is positioned as fully halal.<\/p>\n
However, there\u2019s a twist: instead of the usual mix of soya-based sauces or sambal, it\u2019s built around a single house-made spicy-sweet sauce finished with cili padi.<\/p>\n
\u201cThe sauce is the main thing. I can say there is dried shrimp paste, sesame oil and sesame seeds \u2013 the rest I\u2019d rather not mention,\u201d he added with a laugh, noting that it\u2019s part of his \u201csecret\u201d recipe.<\/p>\n
That sparked an idea, as he told his wife \u2013 then his fiancee \u2013 that after they got married, they should try selling it. They kicked things off as a home-based business in 2020 during the COVID-19 lockdown, when football training was paused.<\/p>\n
\u201cThe response then was quite good, even though we were only selling the original chee cheong fun,\u201d he recalled.<\/p>\n
When his football contract ended later that year, Muhammad Nurullah decided to take a leap of faith and opened his first stall in January 2021. \u201cI told my wife, let\u2019s just open a stall and take the risk. I had zero experience in other professions as my first full-time job since I was 19 was playing soccer,\u201d he shared.<\/p>\n
He said the transition from football wasn\u2019t difficult, but required a mindset shift. \u201cAs a footballer, whether you perform or not, you still get a salary. But as a hawker, nothing is certain, you have to give your best every day and be grateful for whatever sales you get.\u201d<\/p>\n
Having spent his entire career in football, he admits he never had a backup plan. \u201cI\u2019m grateful I met my wife and learnt this recipe,\u201d he shared.<\/p>\n
\u201cMany players don\u2019t prepare for life after football, so the nearest path is coaching,\u201d he says, adding that he never had the inclination to go into coaching.<\/p>\n
The early days weren\u2019t easy.<\/p>\n
\u201cFor the first few months, it was quiet. Not many people knew about us and I didn\u2019t market the product well,\u201d he said, adding that his initial quiet Kaki Bukit location was also less than ideal.<\/p>\n
After moving to his current stall and nearly a year of struggling, he sought help from Abdul Malik Hassan, founder of nasi lemak chain Crave, who had visited his stall as a customer.<\/p>\n
\u201cHe taught me about business structure and detailed costing,\u201d said Muhammad Nurullah. Within months, business picked up. \u201cAfter that, things really started to boom,\u201d he added.<\/p>\n<\/div>\n