A New Beginning in Chinatown

A New Beginning in Chinatown

Recently, I discovered a middle-aged couple serving delicious Lei Cha Fan at the Chinatown Food Centre. My curiosity led me to visit Hakka Fun HamCha & Yong Tou Fu to explore what they had to offer. Lei Cha Fan has always been one of my go-to meals when I want to eat healthily. It's nutritious, budget-friendly, and incredibly filling—always satisfying my hunger.

This dish, known as Lei Cha Fan in Mandarin, is a traditional Hakka meal. In Singapore, it can be quite challenging to find a place that serves good Lei Cha Fan. The stall, run by Michelle Yee, 42, and her husband Alan Kok, 46, has only been in operation since 2018. However, they’ve made a name for themselves, even winning the Promising Eatery Award from the National Environment Agency (NEA).

A Challenging Journey

You might think they’ve been in the food industry for ages, but that’s not the case. Previously, Michelle worked as an accountant, while Alan was an engineer. They had both been working in Singapore for a while, but Michelle felt the need for a more meaningful job. She wanted to spend more time with her husband, so they decided to quit their jobs and start a business together.

They considered becoming online merchants or selling street food due to low startup costs. Eventually, they learned about an NEA program designed for aspiring eatery owners, called the Eatery Trust Program. They seized this golden opportunity and embarked on their new journey.

Initial Struggles

Like any new street vendor, the early days for Michelle and Alan were incredibly tough. Long working hours and an uncomfortable environment were significant changes in their lives. They faced many challenges adapting, and that was just the beginning. The couple had little experience in the food industry, primarily dining out rather than cooking.

Fortunately, they received valuable guidance. Alan’s mother had the recipe for Lei Cha, while Michelle’s mother had the recipe for Yong Tau Foo. After learning from their families, they mastered these traditional recipes.

Dishes at Hakka Fun HamCha & Yong Tou Fu

The Hakka Hamcha (S$5 with white rice, S$5.50 with brown rice, S$5.30 with mixed rice) is truly impressive with its rich array of ingredients. You can see the value right from the first glance. According to Michelle, there are a total of 10 ingredients in each bowl. They prepare and chop all the ingredients every morning around 7 AM to ensure freshness.

Michelle also shared that the preparation process is labor-intensive. They finely chop all the vegetables to enhance the flavors. For the Lei Cha, she uses a higher ratio of leaves and herbs compared to other ingredients, resulting in a darker green color and a more robust flavor than what you might find elsewhere. I also noticed that the tea was thicker than usual. If you enjoy bold flavors, this is the dish for you. Just remember to stir the tea well before eating; otherwise, you might end up with sediment at the bottom of the bowl.

Unique Flavors, Amazing Experience

Personally, I love pouring all the tea over my rice right away. According to Michelle, this is the traditional way Hakka people enjoy it. If you prefer less moisture in your rice, you can stir it spoon by spoon. It all depends on personal preference! I firmly believe that, similar to curry rice, Lei Cha Fan tastes better when it’s a bit messy. I definitely mixed my bowl thoroughly.

The Hakka Style Yong Tau Foo (S$0.90 per piece) is equally delightful. Alan and Michelle marinate the meat with fish paste overnight. On serving day, they stuff the mixture into the ingredients and fry them to a crisp. As a result, you get golden-brown Yong Tau Foo that’s crunchy when you bite into it.

Ending the Day with Lasting Flavors

They are also generous with the filling. Each piece contains a significant amount of meat and fish paste that I just couldn't stop eating. Among all the delicious offerings, my favorite was the tofu skin. Like a sponge, it soaked up the broth and flavors of the meat and fish paste. Biting into this skin made the flavors explode in my mouth.

Don’t forget to try their homemade chili sauce if you’re a fan of spice. It’s rich and makes a fantastic complement to the ingredients. If you can’t handle too much heat, just a little will do. If you prefer your Yong Tau Foo with soup, don’t worry! You can choose soup when you place your order. I found the soup to be quite light, perfect for balancing the rich flavors of the Yong Tau Foo.

A quick note: Hakka Fun HamCha & Yong Tou Fu tends to sell out quickly. If you want to enjoy their dishes, make sure to arrive early!

Michelle mentioned that she feels fortunate in her journey as a street vendor. She is incredibly grateful for the loyal customers who provide feedback, encouragement, and opportunities for improvement. Seeing customers enjoy her food is the most rewarding part. It motivates her to keep pushing forward, even on tough days when she’s not feeling well.

As the only couple running the stall, they handle everything from preparation to cooking and serving. So, if one of them is unwell, the stall will remain closed. Hakka Fun HamCha and Yong Tou Fu are open daily from 11 AM to 5 PM, but they may close earlier if they run out of stock. They don’t have a fixed day off, so customers are encouraged to check their Facebook page for the latest updates. Despite facing numerous challenges, I’m confident they will continue to strive and grow.