First, there was Yi Tin Chen from Taiwan, who was dubbed the world’s hottest bean curd seller. Then, we had You Shenglun, a Taiwanese who has a penchant for baking without a shirt on. And who could forget Jordan Yeoh, the fitness instructor-slash-model who sold durian topless.
Now, we have a new contender – and she’s an absolutely sweet girl.
Meet 17-year-old Fatin Farhana Mohd Suad, arguably Malaysia’s cutest roti canai maker and social media’s latest darling.
Fatin’s sweet smile first captured Netizens’ hearts when a video of her making roti canai went viral online, having been viewed more than 74,000 times on Instagram:
Fatin, who now has more than 48,000 followers on the picture-sharing app, helps out at her mother’s roti canai stall in Bidor, Perak.
The second youngest of five children, Fatin told Malay daily Harian Metro that she learned how to make roti canai from her mother, Rosmawati Che Omar.
“My mom taught me how to make roti canai and she said that in order to make a delicious roti canai, your hand and palm movements must be gentle,” she was quoted as saying.
Fatin also told the daily that it took her three days to learn how to make the perfect roti canai.
“I failed to make a good roti canai the first two days because the dough wasn’t soft enough. All I wanted to do was to help my mother, so I did not give up and thankfully on the third day, it worked out,” she told Harian Metro.
In fact, it worked out really well as Fatin told The Malay Mail in a recent interview that she now makes about 50 roti canai and murtabak daily.
“Now I can proudly say I’m a businesswoman with a trade skill,” she was quoted as saying.
She also told the daily that she did not expect her videos to go viral and that she would become an overnight sensation.
“I never thought it would bring such publicity as it was done on a mere whim and fancy. It was a spontaneous video and I did it all for fun. I was surprised it went viral like wild fire.
“I’m happy it helped promote and attract lots of customers to my mother’s stall,” she told the daily.
Well then, we now know where we’ll be heading for breakfast tomorrow.
