Comforting You Tiao Chee Cheong Fun & Congee By Restaurant Chef-Turned-Hawker
The 59-year-old has been making chee cheong fun and congee since he started working as a chef in 1982.
Although chee cheong fun, a Cantonese staple, is far too ubiquitous to be a “trend”, there’s never been a better time to order a plate of steamed rice rolls than now, as a recent crop of chefs leave notable Chinese restaurants and dim sum chains to set up their own hawker stalls ( 8days.sg has covered three chef-helmed cheong fun stalls in the past two months).
“I’ve been specialising in cheong fun and porridge since I started cooking,” says Oh San Oui, 59, in mandarin. His one-month-old stall, King of HK Rice Roll, is located within the busy Kopitiam food court at Tampines Mall. “I started as an apprentice, learning from Hong Kong chefs in different Chinese restaurants, and slowly worked my way up to becoming sous chef.”
While his resume has been singularly focused on cheong fun and porridge, San Oui tells us that it was not an intentional, career-driven move to specialise in these items. “These were the first dishes I learned to make, so I just continued perfecting them over the years. Along the way, different restaurants would approach me to work for them and I kept on making these items,” shares the happy-go-lucky Cantonese boss.
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