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Even before he pulls up his shutter at 7am, Leung Tsz Cham, 64, already has a group of customers patiently waiting for him. He had started his hawker stall Chef Leung's Authentic Hand-milled Rice Noodle Rolls only on July 1 this year, but has regulars who travel all the way to his Chinatown Complex unit just to buy his Hong Kong-style chee cheong fun, which he makes by hand with house-milled rice batter.

But for almost 30 years, he had worked at Raffles Hotel, where he was a dim sum shifu who specialised in making the Chinese teatime snacks and congee. A native Hongkonger, he moved here in 1991 to work at the historical hotel. He only left his job in 2019, when he relocated to China to run a prawn farm. “Then Covid-19 happened in 2020, so I gave it up and returned to Singapore,” he tells 8days.sg in Cantonese.

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