Ex-Les Amis Group Chef Partners Cai Png Hawker To Open Stall Selling Chicken Chop, Fish & Chips

Fine-dining background at Les Amis Group

Daryl is your typical young chef turned hawker. He earned a culinary diploma via a Paul Bocuse (IPB) and ITE collaboration. He interned at two-Michelin-starred mod European diner Jaan. After graduation, he worked as chef de partie (line cook) at Bistro du Vin, a casual French eatery by the Les Amis Group. He later advanced to the position of junior sous chef at Elan, the group’s now-defunct mod French diner.

Desire to be own boss prompted hawker venture

“Working in high-end restaurants taught me that even a simple ingredient, like an onion, can be transformed into something amazing with the right technique. These places helped me understand quality and flavour, and also instilled in me soft skills like discipline, perseverance, and humility,” muses Daryl.

But his fine-dining days are behind him — he wanted to run things his way, and the hawker life offered just that with its lower startup costs. His buddy Kah Weng, nudged him to open a stall when a spot opened up in Chinatown Complex Food Centre. 

Daryl and Kah Weng met in the army, where they used to share recipes with one another. “The moment I saw a vacant stall at Chinatown Complex, I immediately thought of Daryl as I knew he was interested in running his own F&B biz. I gave him a call and our ideas clicked immediately.” They decided to sell western food because this particular hawker centre doesn’t offer much of it.

Biz partner’s family sells Cantonese-style cai png 

A few units away, a long line of customers snake from Li Ji Cooked Food stall. Kah Weng also works here — he’s a third-generation hawker who has been helping out his family for nine years, before taking over the biz four years ago. With history as a Pagoda street stall since the ’60s, Li Ji serves traditional Cantonese-style cai png like Spicy Fermented Shrimp Paste Sliced Pork and Fried Bitter Gourd With Fish Paste. 

Shuttling between two very different stalls is no easy feat for Kah Weng: “I wake up at 5am to work in Li Ji, then have my lunch and a quick rest before working at Hello!鸡排 from 5pm to 9.30pm.”

The hawker life is “very tough”

Their initial investment? Around $50K from their savings, spent primarily on new equipment. 

The transition from fine-dining to hawker life came with its sacrifices. "There's definitely a pay cut," Daryl admits. "But it's not about the money — it's about running something of my own. I'm young with few commitments now, so it felt like the right time to take the plunge."

Is being a hawker harder than being a chef? "Definitely!" Daryl admits. "As a chef, you have a stable salary, and your job is to cook well and run the kitchen smoothly. As a hawker running a business, it's not just about cooking good food — I have to know my numbers, think about marketing, and establish customer relationships. It's very tough."

He candidly shares that business is challenging and rather slow so far: "Our stall’s previous owner [Not Your Grandpa’s Grill] struggled with elderly customers not choosing Western food. Initially, we faced similar issues since seniors are our main demographic in the Chinatown area. But luckily, they're receptive to trying new food when they see a new stall. I've tweaked my recipes to suit their palates. Besides these seniors, we also have a strong customer base from nearby offices and gym-goers."

The menu 

At Hello!鸡排, the menu is a tribute to the kind of localised Western food you probably grew up eating. Think crispy chicken chop with mushroom or black pepper sauce ($7.50), fish and chips ($8), and whole spring chicken ($10.80). 

All main courses come with fries, coleslaw or baked beans. Meanwhile, add-on sides include homemade mushroom soup ($3.50) and cheese fries ($3.80)

Fish and Chips, $8 (8 Days Pick!)

Our favourite dish here. The dory fish is coated in a light batter — it’s thin, crispy and wrapped around moist, flaky fish. Yummy paired with tangy tartar sauce and crunchy, well-salted fries.

Black Pepper Sauce Chicken Chop, $7.50

This signature chicken chop features chicken thigh doused in a robust black pepper sauce (or mushroom sauce). We loved the tasty gravy and sear on the chook, but the generally tender meat was a little dry at the edges after we were done taking photos of the dish. We enjoyed the crisp, refreshing coleslaw which helped cut the richness of the dish.

Mushroom Soup, $3.50 (8 Days Pick!) 

If you love mushroom soup, this homemade version hits the spot. Emborg cream, sauteed button and shiitake mushrooms are blended in this thick, creamy bowl packed with flavour. It’s cafe-quality, but better value for a portion that’s slightly larger than a rice bowl.

Hello!鸡排 is at #02-162 Chinatown Complex Market & Food Centre, 335 Smith St, S050335. Open Mon to Sun 11am to 8.30pm. More info via Instagram.

Photos: Tasha Ting

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