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Ex-Designers & Din Tai Fung Chefs Open Hawker Stall In Yishun Selling Pork Chop Fried Rice

The veteran chefs serve yummy har cheong gai at their new stall, too.

Ex-Designers & Din Tai Fung Chefs Open Hawker Stall In Yishun Selling Pork Chop Fried Rice

Another day, another Din Tai Fung-style fried rice hawker joint. Despite being headed by a pair of alums from the popular Taiwanese restaurant chain, Fire Rice has been sailing under the radar since it opened five months ago in a breezy Yishun kopitiam (beside Legend Scissors Cut Curry Rice, also run by two ex-restaurant chefs).

Sarawak-born Chai Boon Hiong (right), 40, spent 13 years working at Din Tai Fung, though he was largely based in the dim sum kitchen making xiao long bao. It’s his Singaporean business partner, Tan Wee Peng (left), 45, who’s more experienced in cooking egg fried rice and pork chop. The latter spent 18 years in Din Tai Fung’s back kitchen, which included frying the brand’s famous rice dish. Naturally, that’s what you can expect at Fire Rice as well – along with other toppings like smoked duck and shimeji mushrooms. They also sell har cheong gai (prawn paste chicken) to go with your fried rice.

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