How This Michelin-Recommended Hawker Scaled Singapore’s Famous Rice Rolls Overseas | New Stirrings

[music] I've been standing at the same spot doing the same thing stemming for 15 years. >> After [music] having $13 in Singapore, find that it's time I want to give myself a try. So branch off to Vietnam. [music] My name is Eddie Tan and I'm the third generation [music] for my family in the business. Currently I'm doing Hong Kong star chiong. I started to join [music] in my family business at the age of 23. Previously my grandfather and my father was selling rice cake 18 years ago. I uh try to convince my dad to change to chongan because I tell him that this trait in the market is still very new because what you can get chongan is only in the Chinese restaurant in the dim sum. Thank you. Thank you. I noticed [music] that a lot of hawkers they are spending around 12 hours per day. So if I'm doing franchise, I actually cut down one/ird of their time because the preparation part is all done in the central kitchen. Every morning usually around 7, I will go to the central kitchen. In terms of taste, whether you use food processor [music] versus whether you pound your sambal and onion in that bowl, there will be some trade-off [music] and this is where perhapiation come in in terms of whether you want to have access [music] to machines to scale up fast and efficient or whether you want the leg work and hand work because you want to stick with your grandma's flavor like feta you know you have to prepare and then you need a chef and every chef will be different you know with the way they cook It's different. I already have the powder mix in a pack form with uh provide them the container so they can actually mix the so here and then with all the ingredients that is supplied from my central kitchen. I can control the quality of the charu the prawn and [music] the sauce. There's no need any chef over here. They won't do the marination. So the taste will be universal throughout [music] the outlets. I try to branch out to Vietnam with the help of my partnersh. >> Okay. So, what is there doing talking? >> No, they're training new stuff. >> Okay. Training new stuff. >> Okay. I just to let you know I'll be coming over on Monday. So, I need you to prepare photo taking for our new menu. Yes, that's all I prefer this. >> I find that the fur taste something like my rice roll. No, and mainly Vietnamese like to use fish sauce is quite similar to my soya sauce. So, it give me more courage to take Vietnam as my first overseas venture. Vietnam is more tough than in Singapore because I face the language communication. [music] But lucky for me, my GM, she speak English, so whatever I need, she can translate for [music] me. >> Okay, thank you. See you all soon. >> Bye. >> See you Monday. [music] >> I want to give myself see how far I can go. You know, I hope that I can bring my pinguay chong [music] pan to most part of Asia. I want to have more people to have a chance to taste my Chongpan. >> [music]

Third-generation hawker Eddy Tan spent 15 years perfecting his craft after pivoting his family business to sell Hong Kong-style chee cheong fun. That decision paid off — Pin Wei Chee Cheong Fun was awarded the Michelin Selected distinction in the Michelin Guide. Not content with just one popular stall, Eddy leveraged central kitchens and automation to standardise his recipes, successfully scaling the business to more than 10 outlets across Singapore. Now, he is taking his biggest leap yet: expanding to Vietnam. Facing language barriers and a completely new market, Eddy is determined to prove that a heritage dish can succeed overseas. WATCH MORE New Stirrings https://www.youtube.com/watch?v=Ue1z1UsaWw8&t=1860s ========= ABOUT THE SHOW: New Stirrings is a heartfelt exploration of Singapore’s hawker culture, tracing its past, present, and future through the stories of those who keep its flames alive. ================== #CNAInsider #CNANewStirrings #Singapore #HawkerFood #Hawker #StreetFood For more, SUBSCRIBE to CNA INSIDER! https://cna.asia/insideryoutubesub Follow CNA INSIDER on: Telegram: https://t.me/CNAInsiderSG Instagram: https://www.instagram.com/cnainsider/ Facebook: https://www.facebook.com/cnainsider/ Website: https://cna.asia/cnainsider