What Is It Like To Run A Geylang Bazaar Stall During Ramadan?

For many Singaporeans, the Geylang Serai Bazaar is a quintessential part of Ramadan—a vibrant night market bustling with food, culture, and community spirit. But behind the dazzling lights and endless queues lies a gruelling, yet fulfilling experience for the stall owners who dedicate their time and energy to making the bazaar a success each year.

One of these dedicated entrepreneurs is Hasif Othman, founder of Katoshka, a popular russet fries brand that has been a staple at the bazaar since 2016. Beyond being a seasoned F&B business owner, Hasif also juggles a full-time career as a financial planner, making his entrepreneurial journey all the more inspiring.

Hasif's journey is one of grit, adaptability, and an unwavering commitment to serving the community, despite the rising costs and operational challenges of running a bazaar stall during the fasting month. So what keeps him coming back year after year while balancing two vastly different careers? We caught up with Hasif on the eve of Ramadan to find out more.

You’ve been running Katoshka at the Geylang Serai Bazaar almost every year since 2016. What keeps you coming back?

Geylang Serai Bazaar is more than just a marketplace: it’s a cultural institution, a heartbeat of Ramadan in Singapore. Every year, setting up our stall feels like coming home. The energy, the people, the way the community comes together—it’s something you can’t replicate anywhere else.

There is a deep sense of pride in serving the community, and the unwavering support we receive makes every exhausting day worth it. Beyond that, there’s a responsibility to uphold the traditions of the bazaar in our own way. While it has evolved over the years, the essence of what makes it special remains, and we want to contribute to keeping that spirit alive.

Running a stall is physically demanding, but in the best way. The long hours, the sleepless nights, and the never-ending queues can be draining, but there’s a unique fulfilment in it. The moment we see familiar faces returning, new customers excited to try our food, and the entire space buzzing with life, we know why we do this.

IMAGE: HASIF OTHMAN

How do you balance running a popular F&B stall at the bazaar while managing your full-time job?

Ramadan is the one time of the year when I pause my full-time job to focus entirely on Katoshka. I’m fortunate to have a career that allows for this flexibility, and I’m incredibly grateful to my clients for their patience and support.

But the truth is, none of this would be possible without my team. Many of them rush down after work just to help out, sacrificing their evenings to keep things running smoothly. Their dedication and hard work never go unnoticed. Katoshka is not just a brand—it’s a collective effort, a labour of love made possible by a village of people who believe in it as much as I do.

With rising rental costs, how do you make the business viable? What’s your take on the recent rent cap of $15K?

The high rental costs have always been a major challenge, and they often push small businesses and traditional foods out of the picture. A rent cap is a step in the right direction, but there’s still a lot that needs to be addressed to make the bazaar more accessible for new brands and for the preservation of heritage food.

To stay viable, we’ve had to operate lean. We take on multiple roles—we build our own booth, handle our own content creation, and cut costs wherever we can without compromising quality, etcetera. It’s not easy, but we do it because we believe in what we’re bringing to the table.

What’s the biggest challenge of running a stall during Ramadan, and how do you overcome it?

Even after years of running a stall at the bazaar, no two Ramadans are ever the same. Each year presents new challenges, whether it’s unpredictable weather, shifting consumer trends, or operational setbacks. There is no way to fully prepare for every scenario, but we have learned to adapt, stay resilient, and lean on our community for support.

One of the biggest challenges is the sheer physical and mental toll. Running a high-volume F&B stall while fasting means long hours on our feet, working tirelessly even when we’re exhausted. But the spirit of Ramadan teaches patience and perseverance. The camaraderie among vendors, the support from family and friends, and the encouragement from our customers remind us why we do this, year after year.

Do you notice any changes in customer behaviour, trends, or food preferences over the years? Also, what is something new that you're bringing to this year's pop-up?

Consumer preferences have evolved significantly since we started in 2016. The crowd we once served has grown up, and now we’re engaging with a much younger demographic that discovers food trends through social media. TikTok has completely changed the way people experience the bazaar, shaping what they seek out and how they make decisions on what to try.

For this year, we are venturing out to a sister brand, A-YUM, that sells sauced fried chicken. The idea is conceived in filling the gaps that we see in the bazaar as seasoned veterans in this scene. 

What’s the one thing you always look forward to when participating in the Geylang Serai Bazaar?

There are two moments that always stand out:

1. The buzz after iftar (breaking of fast), when the entire place comes alive. There’s a rhythm to it—the steady flow of people, the laughter, the scents of different foods mixing in the air. It’s electric.

2. The eve of Hari Raya, when the bazaar stays open till the early hours of the morning. It’s unlike anything else. People are doing last-minute shopping, getting henna done, gathering with their friends and family —it feels like a festival within a festival.

It’s moments like these that remind us why the Geylang Serai Bazaar is special. No matter how tired we are, we always take a moment to soak it all in.

Any advice for aspiring entrepreneurs who want to set up a stall at the bazaar?

Know your purpose and be committed to it. The bazaar is not just about making sales—it’s about creating an experience, building a brand, and staying true to what you believe in. The first year may not be lucrative, but the experience is invaluable. It teaches you resilience, problem-solving, and the importance of human connection in business.

Perfection is not a requirement to start. Show up, do your best, and refine as you go. Surround yourself with a strong support system who believe in your vision because this journey is not one you take alone. Because at the end of the day, you don’t build a successful stall yourself—it takes a village.

Running a stall at the Geylang Serai Bazaar is no small feat, but for Hasif Othman, it’s a labor of love that he embraces every year. Whether you’re a longtime fan of Katoshka or someone looking to experience the magic of the bazaar for the first time, be sure to stop by his stall this Ramadan. You’ll not only get to enjoy some of the best russet fries in town, but also be part of a tradition that keeps the spirit of community and entrepreneurship alive. See you at the bazaar!

For the latest updates on Wonderwall.sg, be sure to follow us on TikTok, Telegram, Instagram, and Facebook. If you have a story idea for us, email us at [email protected].