One of the bros used to work as a chef at Din Tai Fung and Tim Ho Wan — that’s why dim sum items are also offered at Lao Foong Ji.
’ claim points to the fact that he and his brother were inspired by their late grandfather’s Hakka noodle recipe, while the ‘currently the first gen’ bit explains that they are, well, the first-gen owners of this new brand. Apparently, this tactic works — the bros tellBewildering signage aside, Jackus , 31, and his brother Kelson , 35, do come with culinary cred. Keen to expand their horizons, the Ipoh boys both relocated to Singapore over a decade ago.
After working for big F&B brands for over a decade, Jackus decided to strike out on his own with Kelson as his silent partner. Jackus mans the stall while Kelson, who kept his day job as part of the management team of casual Western diner Char Grill Bar, works with him on R&D and marketing their brand. They opened Loong Fong Ji in December 2022.
“It’s because our home-style Hakka noodles is a nostalgic flavour we grew up with in Malaysia and is not commonly found here. So, we hope to introduce it to the local market and spread its popularity,” explains Jackus, who helped at their hawker parents’ wonton mee stall since he was in secondary school.
He also serves 16 types of dim sum, such as the ubiquitous har kow, siew mai and char siew bao. Prices start from $1.20 for a red bean bao, to $3.80 for the steamed items. While Jackus’ expertise is in making dim sum, theirs are not made onsite. Instead, they work with a trusted supplier who follows their recipes.Between their regular Supreme Noodles tossed in black sauce and this Spicy Sesame Sauce version, we much prefer this.
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