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After spending nearly a decade working in hotels and cafes, Lingesswari Tanabalasingam made the bold decision to walk away from a stable chef career to run her own roadside food stall.
Despite earning less than before and facing judgment from people around her, she says she has never felt more at peace.
Speaking about her journey, she shared that the move was not impulsive. It was something she had always wanted deep down.
Unexpected beginnings
Lingesswari’s love for cooking started from the age of nine when her mother was admitted to the hospital.
“I began cooking at home using basic instructions and my first dish was fish curry. I didn’t even know how to cut tomatoes properly back then!” she exclaimed.
Her mother, who is well known in their neighbourhood for her cooking and small catering jobs, also played a big role in inspiring her passion.
Interestingly, becoming a chef was never her childhood dream.
“My dream was to run a business and followed my friend into culinary studies on a whim. But over time, I realised I had the skills and confidence to stand on my own.
From hotel kitchens to long shifts
After graduating with a diploma in Culinary Arts, Lingesswari spent the next nine years gaining professional experience by working at hotels, convention centres, and cafes, including Italian and Western establishments.
While she described the experience as joyful, it was also exhausting.
“As a chef, it’s not an easy job. You’re always on call…morning shifts, night shifts, last-minute functions. Sometimes, we must stay in the hotel.
“I also missed out on a lot of holidays and festivals. There was barely any rest as my schedule depended entirely on the roster.
Over time, Lingesswari grew tired of the routine and wanted to venture elsewhere.
“I was tired of working for other people as I felt misunderstood despite making tons of sacrifices.
“In the end, I chose to quit and try working for myself instead despite receiving offers from former bosses and other cafes,” she said.
Lingesswari’s decision did not sit well with many people and it opened the door to massive judgment.
Setting up at a roadside shop also invited lots of questions, such as how much she could earn in the long run.
However, Lingesswari stood firm and was convinced that she could make it work.
Salary vs happiness
Today, Lingesswari runs a humble roadside stall from 5.30pm to 10.30pm, where she now has more control over her schedule and opportunities to spend time with family.
When asked whether she earned more as a chef or as a stall owner, Lingesswari admitted that being a chef brought in more income.
“As a stall owner, my daily earnings fluctuate. On regular days, it can be around RM300 to RM400. On better days, it can go up to RM700 or RM800.
“It’s not much, but I’m happy with what I get. If I put in more hard work, I can earn more.”
Like most business owners, Lingesswari faced her share of challenges before opening her roadside stall, where she had to contend with a failed business venture.
“Previously, I opened a restaurant, but it eventually went bankrupt. I lost all my savings and went through intense stress and pressure.
“I returned to my hometown to rest before deciding to give it another shot, but by staring small this time.
“As I had lost everything, I had to borrow money from my brother to set up the canvas for my stall and I began rebuilding from there,” she recounted.
One year in, no regrets
Lingesswari’s stall has been running for over a year now, and while business can be unpredictable, she says she’s at peace with her decision.
“For me, it’s worth it. I don’t have an explanation, but I feel it’s worth following your passion and dream.”
And despite the doubts, the judgment, and the financial risks, she is certain of one thing: she believes she will succeed.
“Just believe in yourself. Everything happens for a good reason. Don’t give up. Keep working hard and what is yours will come.”
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