HK-Born Dim Sum “Chief Chef” From Crystal Jade Becomes Chee Cheong Fun Hawker
The veteran dim sum chef behind new hawker stall Sing Lung HK Cheong Fun started working in Hong Kong tea houses when he was only 13.
Last year, we saw a bumper crop of Chinese restaurant chef-turned-hawkers peddling their take on the well-loved breakfast staple, chee cheong fun. Sing Lung HK Cheong Fun is this year’s new entrant: it’s run by feisty native Hong Kong-born Kong Yiu Man, 59, who spent the last four decades honing his dim sum skills in Hong Kong teahouses, hotels and Crystal Jade Culinary Concept Holdings once he came to Singapore in 2000 (his last position with the CJ group was as chief chef; he left in 2015). The veteran chef also had a one-year stint at Yauatcha, a formerly Michelin-starred Chinese restaurant in London.
He hung up his chef’s whites to open Sing Lung HK Cheong Fun on January 11 in an airy kopitiam beside the more popular Golden Mile Food Centre. There, he and his peppy 49-year-old wife (previously a homemaker and also from Hong Kong), Chan Pik Yung, hawk the chee cheong fun they grew up with – silky made-to-order rice flour rolls stuffed with char siew or prawns and drizzled in a savoury soy-based sauce – rather than the thicker, sweeter Singapore version. Now both Singaporeans, they also sell Cantonese congee and Hong Kong-style glutinous rice studded with lup cheong (waxed sausage) and shiitake mushrooms.
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