There are some Singaporeans that are worried about the long-term future of the dish, due to challenges such as how the wok hei technique takes at least a month to pick up. For those eager to learn, the bigger challenge is that the recipe for the sauce is often a closely-guarded trade secret.
Despite these challenges, there are char kway teow hawkers who are keen to pass on their skills to the next generation. At home, Mr Tay teaches his children how to make various hawker dishes. At work, his stall has space for an apprentice to learn and practice alongside him. Veteran hawkers like him hold fast to their dream of passing on their knowledge and skills to younger generations.
For now, char kway teow remains readily available in local eateries across Singapore. Its existence looks set to continue into the near future given current popularity levels.