Mr Clement Wang's traineeship at Rong Xing Yong Tau Fu began after a chance encounter in January when, while queueing at the Tanjong Pagar Plaza stall, he told the hawker he wanted to learn how to make her tofu and meatballs. Mr Wang, 34, who then had an airline cabin crew job, felt he had no way of getting into the trade despite his interest, as his only experience was when he had helped out part-time in a restaurant kitchen at the age of 19. But veteran stallholder Tee Chun Moy, 60, said she would be happy to take him on. The two later began working together under a National Environment Agency hawker development programme, which pairs a hawker with a trainee for two months. By then, Mr Wang, who is single, could no longer fly, with planes grounded by the coronavirus pandemic. He said he was motivated to be a hawker by his experiences overseas as an airline employee. "At any point, I could think of five to 10 hawker foods I wanted to eat when I was overseas. You can go to a hawker centre for a month and not be sick of it," he said. Having interned for 11/2 months, he will be ready to open his own yong tau foo stall soon. "I am thinking of giving the traditional yong tau foo a twis...