There was once this char kuay teow stall that was very good. The flavours were intense, fried with enough wok hey, and very generous with the ingredients.
But the old hawker passed away, and the stall was handed to his son. “We fried great kuay teow for 50 years!” he proclaimed.
He wasn’t as good – some people felt that the standard wasn’t there anymore. It was clear he skimped on the ingredients as well. And he raised the price of the char kuay teow, relying on the reputation his father built.
People wondered how long more he would stay in business. It is puzzling to me, but people would still queue for the kuay teow.