A Journey into the World of Lei Cha Fan

```html

A Journey into the World of Lei Cha Fan

Recently, I discovered a middle-aged couple serving up a delightful dish called lei cha fan at the Chinatown Food Center. My love for food was reignited, and I decided to visit Hakka Fun Hamcha & Yong Tou Fu to learn more. This dish has become one of my go-to options whenever I'm looking to eat healthily—it's nutritious, filling, and never disappoints.

A Passionate Startup Story

Lei cha fan, a traditional Hakka dish, is not easy to find in Singapore, but this couple has made it a success. Meet Michelle Yee, 42, and her husband Alan Kok, 46. Their stall officially opened in 2018, but they quickly gained recognition, even winning the Promising Hawker award from the National Environment Agency (NEA).

The Decision to Quit Their Jobs

It’s surprising to think that people often assume they have long backgrounds in the food industry. In reality, Michelle was an accountant, and Alan was an engineer before they took the plunge. After working in Singapore for several years, Michelle felt unfulfilled in her job and wanted to spend more time with Alan. So, they decided to leave their careers behind and pursue their dream.

Facing Initial Challenges

Initially, they considered becoming online sellers or starting a food stall due to lower costs. A golden opportunity arose when Michelle learned about an NEA program for hawker training. They jumped at the chance and began working toward their dream. However, it wasn’t easy; they faced long hours and a much harsher environment compared to their previous jobs.

Challenges in the Food Industry

On top of that, they had no prior experience in the culinary world. They mostly ate out and rarely cooked at home. Fortunately, Alan's mother had a family recipe for lei cha fan, and Michelle’s mother had a recipe for yong tau foo. After numerous learning sessions, they mastered these treasured recipes.

What’s on the Menu at Hakka Fun HamCha & Yong Tou Fu

The Hakka Hamcha (S$5 with white rice, S$5.50 with brown rice) is served with an impressive array of ingredients. Just looking at it makes you feel like you're getting your money's worth. There are a total of 10 ingredients in the bowl, and Michelle shared that they prepare everything fresh every morning around 7 a.m. to ensure quality.

The Preparation Process

The preparation process is incredibly time-consuming; they finely chop all the vegetables so that the flavors meld perfectly. Notably, Michelle uses more leaves and herbs in the tea mixture compared to other places, giving it a deeper green color and a more robust flavor.

How to Enjoy It Properly

In my opinion, when it comes to lei cha fan, the messier, the better! I usually pour all the tea over the rice at once. According to Michelle, this is the traditional way for Hakka people to enjoy the dish. If you prefer your rice to stay intact, you can gradually ladle the tea over each spoonful.

Fresh Yong Tau Foo

The Yong Tau Foo (S$0.90 per piece) is equally fresh and delicious. Alan and Michelle typically marinate the meat and fish overnight. On serving day, they stuff the ingredients and fry them. By the time it reaches the customer, it boasts a golden-brown color and a delightful crunch.

Don’t Miss the Dipping Sauce!

If you love condiments, be sure to try their homemade dipping sauce. However, if you can’t handle spice, just use a little—trust me! If you enjoy yong tau foo with broth, you can request it when placing your order. The light broth helps balance the flavors of the dish.

Conclusion

Michelle expresses how fortunate she feels on this hawker journey. She appreciates the loyal customers who provide feedback, encouragement, and opportunities for improvement. Seeing customers enjoy their food brings her immense satisfaction. Hakka Fun HamCha & Yong Tou Fu is open daily from 11 a.m. to 5 p.m., but they may close early if they run out of stock. If you want to experience this delightful meal, make sure to arrive early!

```