Pao fan (‘submerged rice’ in Mandarin) is a menu staple for several higher-end Chinese and seafood restaurants in Singapore, often served with decadent ingredients like lobster and crab.

Lately, however, the comforting dish seems to be making its way into the heartlands (we recently reviewed two other pao fan stalls). Chan How Mun, 51, is one of the latest hawkers to embrace the trend when he opened Mun’s Seafood Pao Fan in a bright and clean Ghim Moh kopitiam two months ago.

All photos cannot be reproduced without permission from 8days.sg


WANT MORE? CHECK THESE OUT

WANT MORE? CHECK THESE OUT