Food Tribes: Eddy Wan’s fast, fresh and fusion hawker food

BEA’s Food Tribes series ventures into the home kitchen of a passionate hawker, Eddy Wan.

Following his mother’s footsteps, Eddy entered the culinary world 21 years ago. After spending a few years in hotels, Eddy became a private chef on a yacht and travelled around the world with his employer. The exposure to different cultures and fresh produce during his travels sparked his passion for fusion cooking.

After returning to Singapore a decade ago to create a life with his wife, Serene, and son, Ethan, Eddy tried various food businesses before settling into life as a hawker. Located at the crossroads of Singapore’s CBD and Chinatown, his stall at Hong Lim Complex offers a blend of affordable western dishes and local flavours that are cooked fresh and fast.

“Everyone, especially those who are working tirelessly in offices to support the return of the Singapore economy, deserves affordable dishes that are cooked fresh and fast. Lunchtime can be very stressful for workers, and I want to make sure that they are getting sufficient protein to sustain their day at the office,” says Eddy.

Eddy shows us his passion for feeding people and teaches us how to cook one of Singapore’s favourite fusion dishes – Chicken Chop with Laksa Spaghetti and Hae Bee Hiam (spicy dried shrimps). Our experience proves that great tastes can really be achieved with simple cooking.

As we approach the end-of-year festive season, we hope that our Food Tribes series will inspire the cook in you. 

Chef Eddy Wan talks about his fast, fresh and fusion approach to his food.

Let us know if you’d like to be a part of this series. Share your opinion or start a conversation with us by saying hello@untangledgroup.com.

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