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Ericson Ng has joined the ranks of ex-hotel chefs who ditched their whites to run their own hawker stalls. The 32-year-old boasts eleven years of experience cooking at Wan Hao Chinese Restaurant of Marriott Tang Plaza Hotel, where the Malaysian-born Singapore PR eventually became junior sous chef in the smart Cantonese joint. Now, the chef-turned-hawker serves up Cantonese-style steamed dishes and soups, along with curry fish head at Canton Delicacies in Geylang Bahru Food Centre.

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