The veteran chef, who came up with his own recipe for Pin Sheng Chicken Rice stall at Bukit Merah Central Food Centre, says that his old boss at Boon Tong Kee still calls him up these days to chat.
When 8days.sg arrived at Pin Sheng Chicken Rice at Bukit Merah Central Food Centre on a weekday at 10.30am, there was already a long line of customers waiting to order.by Member of Parliament for Radin Mas SMC Melvin Yong revealed that the stall’s hawker-owner used to work as a head chef for famed chicken rice chain Boon Tong Kee.
On the Thursday we visited, the queue had gotten so long that by 11.30am it had extended all the way to the back of the hawker centre. Liang attributes the spike in customers to the online attention he recently received, joking that he might have to hire more staff if the crowd persists.
From what we have tasted of his cooking, Liang’s lower-priced hawker chicken rice is just as good as Boon Tong Kee’s. After all, the man had been working as the head chef there for nearly half of his life. Boon Tong Kee’s chicken rice typically starts from S$7, while his is from S$4. He explains that most chicken rice stalls in Singapore use the same ingredients for their food, like lemongrass, garlic and ginger for their chicken and sauces, so the difference in taste boils down to freshness of ingredients and the mastery of cooking techniques.
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