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There seems to be no shortage of chefs leaving big name restaurant brands to establish their own fiefdom in kopitiams and cafes. There’s King of Fried Rice fronted by a chef who transformed his experience in Jumbo Seafood’s eateries into a five outlet (and cloud kitchen) empire. There’s also Abundance, a hip Taiwanese-influenced bun restaurant started by a pair of ex-Din Tai Fung chefs – who’ve created a competent, if tad pricey, beef-fat-infused fried rice.

Now, there’s Chef Wang Fried Rice – its namesake chef, Shandong-born Wang Jingjun, 41, is the latest to garner the attention of tapow-hungry netizens since opening his hawker stall just a few days ago on May 17.

Good food at hawker prices is always welcome – even when dining in is no longer an option for now during Phase 2 HA.

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