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With Queues Now Gone, Chef Wang Fried Rice Still Expands With New Hawker Stall In Potong Pasir

Gone are the two-hour lines at its Beo Crescent HQ, says the hawker who once cooked at Shangri-La Singapore and Din Tai Fung.

With Queues Now Gone, Chef Wang Fried Rice Still Expands With New Hawker Stall In Potong Pasir
Chef Wang Fried Rice – which drew two-hour-long queues for its Din Tai Fung-style pork chop fried rice when it opened in May this year at Beo Crescent Market – has quietly opened another branch in a Potong Pasir kopitiam. Don’t expect to see hotel chef-turned-hawker Wang Jingjun, 41, whipping up the food at this new stall though – the Potong Pasir outpost is a franchised outlet which will shares its space with an existing mala xiang guo shop that the franchisee also owns.

The rice will be whipped up by “experienced chefs” who’ve been trained for “at least a week” at the HQ stall in Beo Crescent Market, where Jingjun will also remain. He will check up on them “when he has the time”, he adds.

The former chef at Cantonese fine-diner Shang Palace in Shangri-La Singapore and Din Tai Fung tells us that queues at the HQ stall have since dissipated. Even during peak periods, it now only takes around 20 minutes to get your meal at the Beo Crescent outlet. According to Jingjun, the Potong Pasir outlet also doesn’t see much of a queue.

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