The Johor Bahru native had the idea to serve biryani with barbecued seafood after learning how to cook them from his father and a previous catering job.
Easties may know Pasir Ris Central Hawker Centre for its mix of traditional and modern food stalls, and one of the latest to join the line-up is, a hip fusion joint selling tasty biryani alongside Chinese-style zi char dishes like grilled stingray, cockles and lala.that he was eating biryani when he got a lightbulb moment and thought, “Hey, if I take the biryani and pair it with barbecued fish, it would probably make for a nice dish”.
At a previous catering job, he got the chance to learn how to prepare Indian dishes like biryani. Prior to hawking, Hao worked as a chef at Stamford Catering and chef de partie atHe also enlisted the help of his longtime pal, chef Arifin, who owns an Indian restaurant. Hao says his friend “gave [him] advice and taught [him] how to cook better” so he could hone his biryani-making skills before setting up shop.
Hao’s biryani is not cooked the traditional dum-style in a sealed pot with meat. The basmati rice is steamed in a regular rice cooker, with the addition of some mod fusion ingredients like belacan, dried shrimps, chillies and lemongrass to ramp up the flavour. The meat and seafood are cooked separately and plated with rice upon order.
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