Full Circle: Kek Wan Fong's Return to Hawker Life

In an inspiring comeback, former Naked Finn head chef Kek Wan Fong is making waves once again in the hawker scene. After a brief hiatus at Naked Finn, Kek has opened his new fish soup stall, Bau Mak, at Golden Mile Food Centre, marking his official return to street food as of April 7.

The Meaning Behind Bau Mak

Bau Mak, which translates to "mum’s flavour" in Malay, is not just a name but a heartfelt nod to the deeply rooted traditions that inspire his cooking.

Why He Stepped Away from Qing Feng Yuan

Despite the initial success of his first venture, Qing Feng Yuan, which recouped its investment within six months, Kek made a strategic decision to sell his share to his partner. "A small stall works best with one boss," he explains, citing financial sustainability as a key factor. The amicable split blended friendship and practicality, with no bad blood between the partners. They decided on a clean break rather than complicated financial adjustments, with Kek selling his stake for roughly S$20,000.

A New Chapter at Naked Finn

Before parting ways with the hawker scene, Kek frequently discussed a return to Naked Finn with his previous boss, Ken Loon. Working from Naked Finn's kitchen allowed Kek to tackle production processes that a small stall couldn't accommodate. Their supportive relationship has evolved into a familial bond, built on years of collaboration.

Family Comes First

One of Kek's key motivations for returning to hawker life was to be more present for his family—especially his two children, aged eight and eleven. The flexible hours of a hawker's life enable him to enjoy family dinners and evening activities—a precious opportunity he missed while working long restaurant hours.

Securing the Golden Mile Space

It wasn't a walk in the park to secure his new stall; Kek spent over a year bidding for the location. This time, he clinched it by slightly raising his bid price, settling on a rent of S$3,688 per month. His previous stall had a staggering monthly rent of S$5,223 at Tiong Bahru Food Centre, making this move a financial relief.

Starting Fresh with New Insights

Is beginning anew daunting? Not for Kek! He feels more prepared this time around, attributing his calm to careful planning and better equipment choices. A self-ordering kiosk has also eased his workload, lending to a more efficient workflow.

Why Fish Soup?

Kek's passion for local flavor drives his focus on traditional Teochew fish soup. As these flavors have faded from the scene, his aim is to preserve and elevate this culinary heritage. He emphasizes simplicity and quality, centering his menu on those cherished family recipes.

A Closer Look at the Menu

At Bau Mak, diners can choose from three delectable fish soup options—Batang Fish Soup (S$5.50), Fish Head Soup (S$8.50), and Seafood Soup (S$8.50), paired with additional ingredients like seasoned minced pork or scallops. His handmade ngoh hiang, a nostalgic dish representing his family connections, is available for S$3.50.

An Improved Recipe for Success

Kek has reworked his fish soup recipe since his time at Qing Feng Yuan, making improvements based on personal preferences but remaining open to continuous refinement. "It may be good, but it can be better—there is no best," he humbly remarks.

Visit Bau Mak!

You can find Bau Mak at #01-82, Golden Mile Food Centre, 505 Beach Rd, Singapore 199583. They are open daily from 8am until 5pm (or until sold out). Don’t miss this delightful return to traditional flavors!