It all started with delivering eggs. Two years ago, Cody Tan, 31, stepped in to help out at his father’s poultry and egg delivery business when the latter fell ill. One of his dad’s customers was a famous fried kway teow stall at Old Airport Road Food Centre (he declines to name the stall), whose owner offered him a job as a stall assistant despite Cody’s inexperience in the kitchen.

“I think he saw that I was a responsible and diligent worker. I would deliver eggs to his stall punctually – rain or shine. When he heard that my father was well enough to return to the business, the owner offered me a job,” shares the soft-spoken millennial.

Today, after a year of learning the ropes at the char kway teow stall, Cody helms his own stall called Yong Xuan Fried Kway Teow at a kopitiam along Crawford Lane, a couple of blocks away from the Michelin-starred Tai Hwa Pork Noodle bak chor mee stall.

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