From pricing dishes to customer interactions, Gu Zao Wei’s Javier Ng sheds light on cai fan culture.
Cai fan, or economy rice, is a staple for many, but have you ever wondered how the vendors know which dish you want or why that little bit of meat in a veggie dish costs so much more? Javier Ng, the 29-year-old owner of Gu Zao Wei cai fan in Choa Chu Kang, answers these age-old questions and more.
When asked how he decides how to address his customers, Ng humorously says, “It depends on my mood,” before adding, “No, I’m joking. It’s just ‘auntie,’ ‘uncle,’ or ‘lao ban’ (boss), ‘lao ban niang’ (lady boss).” He explains that respect is key, which is why he always greets his customers in a polite manner. And when he does use affectionate terms like “shuai ge” (handsome guy) or “mei nu” (pretty girl), it’s not just for fun—it’s to make customers feel good, which he believes creates a win-win situation.
Ng also shares a light-hearted story about a friend who insists that if the vendor doesn’t call him “shuai ge,” he won’t eat at that stall. “Noted!” Ng says, laughing. “So I call everyone ‘shuai ge’ or ‘mei nu’.”
As for the common question of why veggie dishes with a little bit of meat are priced the same as meat-heavy options, Ng explains that the cost is determined by the way the ingredients are sourced and how the dishes are prepared. The extra charge is for the protein, which often has a higher cost due to its sourcing and preparation.
These insights into cai fan culture show that while it’s a humble meal, it comes with its own set of rules, traditions, and a little bit of humor to make the experience more enjoyable.
