CNBCのインスタグラム(cnbc) - 5月28日 01時23分

Family ties have kept this business going for three generations. The restaurant name, Hai Kee, was chosen in remembrance of the tough journey their ancestors had on the sea while traveling from Hainan island to Singapore.

Jack Wang, the second-generation owner, says he doesn't believe in wasting anything. He keeps his stall open until the last chicken is sold. On average, he sells about 300 to 400 plates of chicken rice daily. (?@roxannelim/@CNBCinternational)
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[BIHAKUEN]UVシールド(UVShield) 更年期に悩んだら

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