The veteran chef, who came up with his own recipe for his chicken rice stall, says that his old boss at Boon Tong Kee still calls him up these days to chat.
that it only started booming in the past week or so. “There is a queue during lunchtime usually, but not this long”, he says.
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. Chin Ho 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, Chin Ho’s lower-priced hawker chicken rice is just as good as Boon Tong Kee’s — after all, the man has been working as the head chef there for nearly half of his life.However, Chin Ho clarifies that he “has formulated his own recipe because [he has] been working for so many years”, and that he “didn’t copy” his former company’s chicken rice recipe.
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. To maintain the quality of chicken rice at his stall, he “makes sure [his] ingredients are supplied fresh daily”, and that he “has a good grasp of the exact cooking time [for the chicken], which comes from experience”.
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