From chef whites to hawker stall

Restaurant chefs turn to hawking, prodded by pandemic pressures

It is not uncommon for restaurant chefs to start their own business. But those who trade their chef whites for a hawker's apron have been few and far between.

Chefs known to have made the switch include former Les Amis sous chef Xavier Neo, who now runs the Hokkien Man Hokkien Mee stall in Toa Payoh.

Please or to continue reading the full article.

Get unlimited access to all stories at $0.99/month

  • Latest headlines and exclusive stories
  • In-depth analyses and award-winning multimedia content
  • Get access to all with our no-contract promotional package at only $0.99/month for the first 3 months*

*Terms and conditions apply.

A version of this article appeared in the print edition of The Sunday Times on August 01, 2021, with the headline 'From chef whites to hawker stall '. Subscribe