Chef-Turned-Hawker Closes Golden Mile Pao Fan Stall; Poor Sales Despite Working 12 Hours Daily, 7 Days A Week
While the pandemic has seen the rise and fall of many new F&B business – including Burgrill, a rosti and Western food joint run by two millennial brothers in Hong Lim – the closure of Can’s Classic Pao Fan after a brief seven-month run at Golden Mile Food Centre came as a bit of a surprise.
After all, pao fan is a relatively popular hawker dish. And its Malaysian-born towkay, Kenny Chong, has more than a decade of experience cooking at various Seafood Paradise outlets including its Marina Bay Sands flagship, having worked his way up from waiter to assistant chef. The mild-mannered 33-year-old then quit his job and went on sabbatical in New Zealand, before returning and setting up a pao fan hawker stall.
“I really can’t bear to let go [of my stall]. But after thinking about it, it’s not worth it. I really don’t have a choice but to close it,” the chef-turned-hawker – married with an 18-month-old daughter – tells 8days.sg, citing a combination of factors including middling footfall and rising costs that led to his decision.
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