Life is not so easy. Life is a lot of obstacles. You must remain trying to fight for it. Hello, my name is Sumpa Ekiah. I'm the second generation of Spring Card Restaurant. Spring Card Restaurant is an oldest restaurant in Singapore. We provide Singaporean Chinese traditional cuisine. If you really want to try those, I think Spring Card is the best place. It's found in 1 night to 9. It was run by my father-in-law. He enjoyed food very much. Sometimes it just invented some dishes. Business and stuff were double-bought chicken, the cream made with the sausage. All these are very, very old. And cherry was done by him. Then he just tried to run a restaurant in Great World Amusement Park. During the time, we wouldn't call it a Spring Card Restaurant. I mean, all of this would call it a Spring Queen. The time, the business was very, very good. It's very, very, very good. Because my father is so particular with the food. And it's very strict also. Last time the workers, they always listened to the boss. If you're not doing perfect, then he will go. Immediately stop asking you to pet your belongings. Then go back. Then you'll be able to go back. Then you'll be able to go back. Then you'll be able to go back. Then you'll be able to go back. Then you'll be able to go back. Then you'll be able to go back. Then you'll be able to go back. Because when the restaurant is perfect, it's fine. The first one is the double-boiled, bersenai, starved chicken. This one is very authentic. Last time when we were at the Great World Amusement Park at the time, this day was already very popular. People who can afford to show a deal or a dish. Today, we cost it as a 398. Last time, it would be $80 or $70. Not easy to prepare. You need a shower. You need to be very skillful. Because we put a large of bersenai, starved into the chicken. And with the superior shirt and double-boiled. I think this dish is very old. 60, 70 years. But people who knows a spoon called well, they know this dish is very popular. Because it's tasty. The halting is very nutritious. If you're not skillful, really, you cannot prepare it. It's my favourite dish. In 1960, the business that becomes not so good as before already. The first thing is many restaurants came out already. From Hong Kong or from others. And then the new presents, they got accorned everything. During the 1950s, still don't have accorn. Even if you want to renovate, also no way. Because the Great World Amusement Park is belonging to a shop brother. The shop brother, they came on saying, the Great World Amusement Park is going to demolish, of course, which means it's the same. In 1977, the shop brother has already confirmed it's going to demolish. My father and I are also very set of course. He is an old man of 17, something already. Nobody wanted to go. Something guessing of this business already. I was thinking quite pitiful because it had been running for about 40 years. No, I'm trying. Gosh, they're here. We just moved into the rented theater at the new bridge. The time we changed the name as a spring court restaurant. Instead of waiting for any. That's easier to remember. After removed to upper school, short business, earlier, it was also not so bad. Something happened with family in my husband. He wants to quit the business. I want to close the business. So this business is belong to your parents. I was also not interested. Nobody is going to run. Later, I was thinking it's also very weird that I've been trying to go over his. I was thinking, I'm not sure. I just tried to continue. But all my family, my friends, even my accountant, advised me not to take the restaurant because I had the business. It's not good. I was thinking, I'm so sad. Everyone advised me not to do. But I still find it's worth it. I cannot. I want to try. I want to make sure I can do the business well. That time, I was very determined. I was in the movie. Since 1994, I've been running around by myself. I've been thinking about a few months or a year business very, very bad. Sometimes the business terrible. It's because of the financial crisis. I still think it doesn't matter. I still want to find it. I still want to make sure I can conquer this very bad situation. In Roushichikun, we're selling about 20 over dollars. It's a market price. I was thinking, I must make it very, very cheap. If you want to cheap, you must cheap until at the bottom. That's why I just try to make it $1. People are the whole surprise. I can sprinkle the restaurant. The chicken is $1. Roushichikun is the same as before. Original one. You all come here to kill up. Try the Roushichikun. But why you try the Roushichikun? Of course, you will try other dishes. The kill, I think about 50 meters. I was very happy during the time. Singapore, we have so many kinds of British dishes. The food culture was slowly changed. That's why now we become a Singaporean Chinese traditional cuisine. We want to keep the original taste. That's why you cannot anyhow change. Like, Pupiang, I say, oh, since I have my mother, during the olden days, why should we prepare the Pupiang? It means it's a very big occasion. That's why we prepare the Pupiang. That's why we want to bring better olden days. The taste, then we can bring better food culture. And then you can know, olden days, how was our parents? How was their life? Not the way they eat? It's different. But today, the youngsters don't know. My mission is, just trying to promote traditional Singaporean Chinese cuisine through the younger generations. Very grateful to all our customers. So how old was the restaurant this year? 99-0 is an older restaurant.