“Fried chicken is something I’ve always enjoyed,” Tan Wee Yang is saying, gesturing to his loaded plate of nasi padang with a sheepish laugh. It’s barely scraping 11am, and already the 28-year-old owner of Ah Tan Wings is scoffing his meal before the lunch crowd descends upon Timbre+, where one of his two stalls is based. The other, located in Yishun Park Hawker Centre, sits alongside a bevy of stalls run by young and old hawkers alike. Ah Tan Wings’ starring dish — har cheong gai, or prawn paste chicken — has taken Wee Yang places. That includes serving chefs at the World’s 50 Best Restaurants 2019 reception — and, late this month, flying to Myanmar for a Singapore Tourism Board-hosted activation alongside the likes of Hawker Chan.

The brains behind Ah Tan Wings’ double-fried har cheong gai. Source: Ah Tan Wings via InstagramShortly after completing a diploma

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