‘I’m Not Greedy, I Don’t Need A Bungalow - Condo Can Already,’ Says Foodpanda Rider Turned Hawker Selling Braised Pork Rice

Started as a home-based business

Prior to launching Meat & Rice, Weijie was a chef de partie (line cook) at Bam! Restaurant, a mod tapas omakase joint that recently shuttered. After years of intense restaurant work, including stints at contemporary Japanese restaurant Iru Den, the At-Sunrice culinary graduate felt burnt out and ready to venture out on his own. 

“I wanted to try starting my own stall. I want to offer something straightforward, with fewer elements. The office crowd wants something fast and convenient – served within a minute,” he shares. Inspired by the popular Taiwanese dish lu rou fan, Weijie developed the braised meat rice bowl concept for Meat & Rice, replacing the original minced pork topping with larger slices of local lor bak.

Weijie knew Xavier – who was working as a Foodpanda delivery rider – had been trying to start his own businesses, but none had taken off. “That’s how I knew he’d want in,” says Weijie, who approached Xavier with his idea. They decided to partner up and launched Meat & Rice on Instagram, testing their concept by selling braised meat rice bowls from home. After running the business online for several months, they invested $20K to open their physical stall in August.

Mixed reactions from their parents

Not everyone was on board with the duo’s hawker venture. Weijie’s parents, who had run a fishball noodle stall at Everton Park for 40 years before retiring in 2020, were initially hesitant.  “My mum was not supportive. She believed that it was better for me to stay in the restaurant industry and wait for an investor [to open my own restaurant]. But I felt even if I found one, I’d just be a minority shareholder. For me, there’s more satisfaction in having creativity and freedom. I want to grow the business myself,” he explains. On why he did not take over his family’s stall, Weijie shares: “I was more interested in pursuing a fine-dining career back then”.

Asked if his mum is more supportive now that the stall is up and running, Weijie shrugs and says, “I’m not sure if they fully understand, but I’ll keep doing my work.” Still, actions speak louder than words – his mum was there in the first few weeks, helping them take orders and even advising on how to reconfigure the stall’s layout for smoother operations.

Xavier’s dad also played a key role, helping to refine their braising sauce using a recipe passed down from his own father. But despite his contribution, he remains sceptical. “He firmly believes we’d be more successful if we opened a traditional braised meat stall. He thinks our current menu is too simple and too expensive,” Xavier shares with a grin.

The gravy debate

As the conversation shifts to food, the duo slip right back into their quarrelsome dynamic. “Help us settle a debate – do you like your braising sauce to be thick or thin?” Xavier asks, clearly hoping to win some support.

Turns out, the hawkers belong to different camps. Xavier thinks a thick and ‘gao’ sauce is more shiok. Weijie counters with a chef’s precision: “A thinner sauce penetrates the rice bowl better, so every bite has flavour. Thick sauce just clings to the meat.”

Their braise, made with a ‘secret’ recipe, is prepared daily using a pressure cooker. Shortly after opening the stall, they switched from using pork belly to pork jowl. “Pork belly’s leaner parts tend to dry out as the day goes by, but the jowl stays tender and juicy,” Weijie explains. Despite the higher cost of pork jowl, they decided not to increase the price of their dishes.

Interestingly, they take turns cooking the sauce, each following their own preference. So if you’re visiting the stall more than once, you might notice a slight difference depending on who’s behind the pot that day. The hawkers encourage customers to share their thoughts – hoping to finally settle their sauce debate once and for all.

Salary of $2K each for a start, condo next?

Though Meat & Rice was designed with a younger office crowd in mind, during our visit, we observed a good mix of both young and senior customers stopping by to grab a bowl. While the stall currently sells fewer than 100 bowls a day, Xavier and Weijie remain optimistic about the future.

“We’re still building up momentum,” Xavier says. Their immediate goal is to earn a modest salary of $2K each – a 50 percent pay cut from their previous jobs – with a longer-term vision of expanding the business. “We’re taking it one step at a time, but the plan is definitely to grow,” Weijie adds. Xavier quips: “I’m not greedy, I don’t need a bungalow - condo can already.”

Kongbapeng, $6.50 (8 DAYS Pick!)

Their signature Kongbapeng, or braised pork rice in Hokkien, features a mound of Japanese pearl rice, topped with glossy, bite-sized chunks of pork jowl. The pork, with its striations of meat and fat, melts into a tender, flavorful bite. Coated in Xavier's thick braising sauce, plus a drizzle of fragrant shallot oil, the meat holds onto a robust blend of savoury and sweet notes. While we haven’t sampled Weijie’s version yet, we’re big fans of this richer, stickier gravy, which clings beautifully to the meat.

Once you mix in the sous vide egg, the dish comes alive with added textures and flavours from juicy braised shiitake mushroom and tau kwa, the pungent crunch of salted vegetables, and crispy wonton skin. To balance the richness, the house-made chilli dip, zesty with lime juice and kaffir lime, does a fantastic job of cutting through the grease. Our only gripe? The rice was slightly undercooked. Otherwise, it’s a stellar, upgraded take on classic braised pork rice.

Duckpeng, $7 (8 DAYS Pick!)

The duck is first marinated in a rich braising liquid before being sous vide, ensuring the breast remains succulent. Though sliced thinly, the tenderness is unmistakable, with each bite packed with savoury flavours from the marinade. Paired with the same sides, this option is just as delicious as the pork bowl.

Chicken thigh rice, $6.50

While not quite as standout as the pork or duck bowls, the Chicken Thigh Rice is still a tasty and hearty option. The chook is well-seasoned and flavorful, but the meat is a little less tender compared to the pork and duck. Despite this, the dish remains satisfying with its comforting flavours.

Bottom line

Innovative twists on local braised meat dishes make this stall a standout. Must-try items include the pork and duck bowls, which feature tender and succulent meat, elevated with rich, flavourful gravy. The excellent flavour justifies the slightly steep prices for a hawker meal.

The details

Meat & Rice is at #01-105 ABC Brickworks Food Centre, 6 Jln Bt Merah, S150006. Open daily 11am – 8pm. More info via Instagram and TikTok.

Photos: Dillon Tan