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Pedigreed chefs leaving high-flying roles in restaurants to open their own hawker joints seems to be a gift that keeps on giving. Joining the hawker scene is 57-year-old Chan Wing Kin, who spent some eighteen years as an executive chef with Crystal Jade Culinary Concept Holdings planning menus, creating new dishes and managing restaurant operations like staff training.

His stall Chef Kin HK Wanton Noodle opened on September 9 within a breezy though unremarkable kopitiam in the heart of Yishun. You can’t miss it — the storefront is boldly emblazoned with red and blue alongside a massive poster of the chef holding his signature dish: Hong Kong-style wanton mee, also served with either shui jiao or beef brisket.

Other notable ex-chefs from Crystal Jade who set up hawker stalls include the late Master Tang Siu Nam, who left the group to open a wanton mee joint in Sixth Avenue. Another ex-Crystal Jade chef-turned-hawker is Li Huaizhi of Supreme Ramen Xiao Long Bao at Holland Drive.

8days.sg speaks to Wing Kin with the help of an interpreter — this Hokkien writer doesn’t know a lick of Cantonese, which the Hong-Kong born chef is more comfortable with — on where he plans to take Chef Kin HK Wanton Noodle after selling over 700 bowls on opening day.

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