In search of a better life, Ah Mah moved to Singapore with Ah Gong, settling in a humble home at Kallang Basin (Hai Dui Chu / 海底厝). Life was simple, but not without hardship. When Ah Gong was hospitalized in 1960, Ah Mah transformed from a housewife into a travelling hawker, carrying baskets of eggs on a shoulder yoke, selling them along the bustling streets to support her growing family.

After being resettled in Jalan Tenteram, Ah Mah noticed how many eggs broke during transport. Refusing to let them go to waste, she began making kaya, turning loss into opportunity. Drawing from her Teochew roots, she expanded into making Teochew kuehs, a craft she had honed back in her hometown. What started as a way to minimize wastage soon became her passion, and she never looked back. Her kuehs became her pride, resilience, and livelihood.

By 1992, Ah Mah’s health declined, and she stopped selling kuehs. However, she continued cooking for her family, passing down Teochew recipes to her family helpers and daughter-in-law. Her granddaughter, Shiny, often requested her favorite dishes, which Ah Mah lovingly prepared. Today, Chye Poh Neng (Egg), Braised Duck, Tau Suan, and Teochew Glutinous Rice remain staples on the family dinner table, preserving her legacy.