At 67, Mr Wong Teow Moh has retired after more than 40 years of serving up one of Singapore’s most beloved dishes — chicken rice.
Born in a kampung in Toa Payoh before moving into a nearby HDB flat, Mr Wong grew up around the bustle of his father’s chicken rice stall in Balestier. As a boy, he would lend a hand at the stall, though he admitted with a smile, “I still liked to play more. Once my time (at the stall) was up, I’d just run off.”
Playtime often meant simple, handmade fun — catapults, kites, and games with friends. One of his favourite memories was jumping into the big drains near Thomson, where horse-rearing farms once stood, to catch guppies.
“The water was shallow, and there were so many fish,” he said. “When we caught a lot, we’d sell them at the market for people to use as bait. Maybe earn 50 cents — that was a lot for us kids. Enough to buy marbles or those temporary tattoos.”
After National Service, Mr Wong returned to help his father, who had been struggling with heart issues. When his father passed away at a young age, Mr Wong took over the stall. Then, the space was rented out to someone else, so he worked odd jobs — but he soon realised nothing suited him better than making chicken rice. He went back to the food & beverage industry and stayed in it for decades, until his retirement.
After decades behind the chopping board, Mr Wong knows what goes into a good plate of chicken rice. Curious what it takes? Watch the full video to find out!
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