Shiok ‘Char Siew’ With Truffle Oil Ramen & Crispy Ngoh Hiang By 23-Year-Old Hawker - 8days Skip to main content

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Shiok ‘Char Siew’ With Truffle Oil Ramen & Crispy Ngoh Hiang By 23-Year-Old Hawker

The culinary school grad developed the modern char siew recipe with her executive chef dad. Her stall Liu Kou Shui in Sembawang offers fusion rice and ramen bowls from $5.
Shiok ‘Char Siew’ With Truffle Oil Ramen & Crispy Ngoh Hiang By 23-Year-Old Hawker

As Singapore transitions from pandemic to biz-as-usual mode, many home-based businesses that thrived amid dine-in restrictions are relocating to permanent homes in kopitiams and hawker centres. One such biz is Liu Kou Shui (mandarin for salivating), a HBB that specialises in char siew marinated “mala-style” with Sichuan peppercorns and dried chillies.

With group buy sales dwindling and crowds returning to eateries, its bubbly owner, Liew Xiao Xuan, 23, an ITE culinary grad, decided to move her home-based biz Liu Kou Shui into the newly opened Bukit Canberra Hawker Centre in Sembawang last December. The petite zoomer runs the stall with help from her supportive mum Zhang Xin Ling (pictured below, right), 52. They serve fusion rice and dry ramen bowls topped with mala ‘char siew’, which is now pan-fried rather than roasted (more on that later).

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