Nan Hwa Chong Fish Head Steamboat Retained “All 30 Of Its Staff” Throughout Pandemic Despite Losses
Singapore may be a hot, humid country where a rare dip in temperature to 24°C sends some of us dramatically reaching for our winter coats — yet, we’re crazy about gathering over a steaming hotpot come rain or shine. This is evident from the constant crowds at the more popular establishments. One stalwart is Nan Hwa Chong Fish Head Steamboat Corner, a family-owned restaurant that’s been serving up the communal dish since 2005 at the junction of North Bridge Road and Jalan Sultan. Previously, it operated under the same brand name out of a kopitiam on Crawford Lane for three years.
The eatery, which only has one outlet, is run by second-generation towkay Michael Lee (middle in pic), 38, who has largely taken over the running of the sprawling 300-seat eatery from its founders, his parents Lee Hong Chuan and Toh Yew Mui, both 62. Michael has two younger sisters who help out occasionally, but aren’t as involved in the biz.No part of this story or photos can be reproduced without permission from 8days.sg.