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Looking at the unrelenting queue at Chef Wei HK Cheong Fun on a Monday morning, it’s hard to believe that the kopitiam stall in Bedok Town Centre is merely a week old. Thoo Chang Wei, 36, is in the eye of the storm, a tall figure ladling films of batter onto a wet cloth mesh positioned over a steamer. Though he may be a first-time hawker, the Malaysian boasts a remarkable resume, having headed the dim sum kitchen at Peach Garden Hotel Miramar for the past six years, and a total of 11 years with the Chinese restaurant group.

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