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After ten years in a professional kitchen, 38-year-old Ang Wing Hong quit his junior sous chef job at upmarket Japanese restaurant Mikuni in February this year. The Ipoh-born Singaporean PR traded his chef’s whites for a humble hawker stall within a quiet MacPherson kopitiam. The business is called Billion Bowls and it opened on April 3. Yes, it sounds more like it sells fishball noodles instead of Japanese food, but more on that later.  

Here, he dishes out hearty Japanese rice bowls topped with rich, fusion sauces such as mentaiko mayo as well as his signature peanut paste-spiked ‘golden sauce’, often given the flame-torched treatment — essentially rich, heavy flavours that appeal to the casual market segment. He is assisted by his wife, Yuri Teng, a 34-year-old from Johor who used to do sales in jewellery shops.

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