Recently, long queues have been stretching out of a non-descript kopitiam at Clementi West. Hungry customers wait for as long as an hour at two-month-old Annyeong Chicken, a stall dishing out authentic Korean fare made by a former Korean restaurant chef, Hong Kyeong Sik, 44. He runs the stall together with his wife, Singaporean Germaine Ong, 34, an ex-air stewardess. Hong, who hails from the port city of Busan, Korea, has been living in Singapore for almost five years, having moved here to invest in and cook at the kitchens of some casual Korean restaurants in Singapore. He declines to say which ones, but he’s still got some shares in them, and the restaurant veteran, who’s been in the food business for more than fifteen years, also has shares in a family-style restaurant back in Busan.

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