“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.
...