smoked in a barrel with a sugarcane and charcoal fire. Both barrel and bucket are called ‘tong’ in Mandarin, hence the slightly confusing moniker here.the four-month-old stall helmed by entrepreneur-turned-hawker Gilbert Chua, 54, also offers a variety of affordable chicken dishes like Hainanese chicken rice, Taiwanese-style three cup chicken, and kung pao chicken.
“Life was comfortable. I semi-retired 14 years ago when I was 40. When I was semi-retired, I used to draw an average five figures a month, but I gave it up to become a hawker ’cos I enjoy cooking and sharing good, affordable food with people,” declares Gilbert. After returning from Penang, he spent two years R&D-ing dishes for his chicken business. He even set up a huge charcoal dome cooker in the living room of his mum’s three-room HDB flat in Queenstown, where he lives , so he could perfect his“I don’t do it very often, just once or twice a week, three chickens each time, so the house isn’t very smoky. There weren’t complaints from neighbours,” says Gilbert.at the Koufu stall but wasn’t permitted to smoke chickens at the food court.
“I find my friend’s recipe too salty, so I created my own char siew-style marinade, which is sweeter. I also do not serve the chicken drippings as it is too ‘black’ ,” says Gilbert. Instead, you can pair it with his spicy sambal.and a supermarket chain has expressed interest in selling it in its more than 30 outlets.“As it is, I have problems hiring staff to work at my stall. I handle all the cooking and have to close shop whenever I go out for meetings.
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