Good-Value Lobster Bisque, Bolognese Pasta By Olivia Restaurant Chef Turned Hawker At Chinatown Complex
Tasty, well-cooked pastas from $6.50 at this hawker stall.
When Clarence Chooi, 27, first opened Nudedles in Chinatown Complex Food Centre last December, he expected to capitalise on the return of the office crowd to the Central Business District (CBD). Yet, the affordable pasta he dishes out – which starts from $6.50 a bowl – has since caught the eye of many older folk living in the area as well. Indeed, a continuous stream of curious, silver-haired customers peek around the counter throughout our shoot, attempting to order plates of lobster bisque linguine from the solo hawker.
“It’s a happy surprise,” says the chef-turned-hawker, whose formal training includes six-month internships at two-Michelin-starred modern British fine-diner Jaan by Kirk Westaway and the now-defunct Joel Robuchon Restaurant at Resorts World Sentosa, along with a two-year stint as chef de partie at the wildly popular Spanish eatery, Olivia Restaurant & Lounge.
In fact, his former workplace on Keong Saik Road is just a stone’s throw away from his new digs – it’s part of the reason the young hawker decided to set up shop here. “I wanted to cater to the office crowd by serving affordable, restaurant-standard food here. And after working [in the area] for two years, I feel that I know the profile [of customers here] well.”
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