Ex-Mott 32 Head Chef Takes 30% Pay Cut To Open Fish Soup Stall In Sembawang
In recent years, we’ve seen many chefs ditching their whites to run their own hawker stalls.
Some have gone on to start a hawker empire, include former Jumbo chef Lester Li, whose King of Fried Rice chain sparked the trend of Din Tai Fung-style fried rice served in a coffeeshop setting, and ex-Crystal Jade chef Chan Wing Kin with his eponymous Chef Kin HK Wanton Noodle chain.
Hoping to do the same is Hong Kong-born Dee Chan, who was the head chef at Marina Bay Sands’ Chinese fine diner Mott 32. The 33-year-old has also made guest appearances on Mediacorp Ch 8’s variety shows like Silver Carnival, where he shares cooking tips with celebs, and participated in cooking competition King Of Culinary.
Dee’s most recent stint was as exec chef at mod Chinese restaurant Clan 7, but left earlier this year due to “differences” in the running of the restaurant. In April, he started Chao Zhou Teochew Fish Soup at Bukit Canberra Hawker Centre in Sembawang.
“I have friends who are hawkers, and they suggested that I open a hawker stall since there isn’t a good restaurant that can nurture me currently. I’m also going into this business with the mindset of trying new things,” Dee tells 8days.sg.
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Chao Zhou Fish Soup has been around for 2 years
If you find the name of the hawker stall familiar, that’s ‘cos this is Chao Zhou’s second branch. The original outlet, started by Dee’s friend, Edwin Kang, 28, opened in an Ang Mo Kio kopitiam in October 2021.
Dee taught Edwin how to cook fish soup when the latter decided to venture into the hawker trade after graduating from the University of Buffalo via SIM. Dee does not co-own the AMK biz, which is still running, as he just helped his friend with cooking advice.
He shares that Edwin has decided to leave F&B as “it’s been hard to sustain the business as more people returned to the office after the pandemic” and is currently pursuing other ventures. Edwin still has staff running the stall and Dee is still considering whether to take over it.
Came up with the Chao Zhou name
“I was the one who came up with the name Chao Zhou initially. My mum is Teochew and likes to eat Teochew fish soup. When Edwin wanted to start his fish soup stall, I suggested he use the name. I didn’t think much about it then ’cos I was working at Clan 7 and couldn’t start my own F&B business. So, when I opened my own stall, I decided to use the Chao Zhou name,” Dee reasons. “Edwin was fine with it as he’s leaving F&B.”
This is Dee’s first solo F&B venture and he’s fully hands-on with the business. Unless he’s filming for variety shows, you will find him manning the stove at the stall, which he says is “really hard work”.
“I have to slice fish, wash all the kitchen equipment and also the floor. When I was a restaurant chef, I had kitchen assistants to help with the food prep. Now I have to do everything myself,” he says with a laugh.
Dee had to take a 30 per cent pay cut to become a hawker. While he does not rule out returning to his restaurant chef job, his focus now is to grow his fish soup business and open a zi char stall.
Broth is “more robust” at Sembawang outlet
According to Dee, the fish soup tastes slightly different at the two stalls as he uses an “improved recipe”.
“I came up with the recipe for the Ang Mo Kio stall when it first opened, but over the years I discovered new ingredients and cooking methods and have tweaked my recipe,” he says.
In addition to chicken, pork ribs, fish head and fish bones, which are used in the original recipe, Dee includes ikan bilis and chicken feet in his broth so it’s “more robust, umami, and collagen-rich”.
“There is no milk in my soup. It is very cloudy ’cos there’s a lot of collagen from the chicken feet,” he adds. The AMK stall has not adopted the new recipe as “customers might be more used to the original taste” there.
Expanded menu
The new outlet offers a wider selection too. Apart from Sliced Fish ($5.50) with boiled fresh batang, Double Fish ($5.90) with batang and fried dory, Lala ($5.90), Seafood ($8.50) with fish and prawns, and Pumpkin/Taro Fish ($5.90), with your choice of pumpkin or taro purée mixed with the broth, Dee has introduced Pork ($5.50), Beef ($5.90), and Fresh Prawn ($6.50). You can order steamed rice to add into the soup for fish porridge, or thick bee hoon.
According to Dee, the Pumpkin, Taro and Seafood are the best sellers.
Unlike the AMK outlet, the fish soup at Sembawang will not be served in claypots due to the “additional cost for dish washing”. However, prices here are up to $1 lower than AMK’s.
Celeb fans
Dee’s fish soup has celeb fans like Xiang Yun, Chen Xiuhuan, Jeffrey Xu and Jernelle Oh.
Ann Kok, who was recently featured chowing down on his fish soup on #JustSwipeLah, tells 8days.sg that she’s a fan of Dee’s Lala Porridge.
“The seafood is very fresh and his soup is really good. There’s no MSG in it, so I’m not worried,” says the actress, who’s allergic to the flavour enhancer. “Though Sembawang is a bit far for me, I will make the trip down when I crave for the soup.”
Check out what’s on the menu below:
Beef, $5.90
Chao Zhou Teochew Fish Soup is at Bukit Canberra Hawker Centre, 21 Canberra Link, #01-35, S75697. Open daily 11am - 9pm. More info via Instagram.
Photos: Chao Zhou Teochew Fish Soup, Yip Jieying
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