It’s no wonder the umami bowls here are restaurant-quality — the stall is owned by chefs formerly from popular Japanese eateries Suju and House of Chirashi.
The stall is helmed by young hawkers Damien Chang , 27, a former cook at elegant Japanese restaurant Sujuculinary grad from At-Sunrice GlobalChef Academyfor three years before leaving in May to start Salmon by Hinoyama, which opened on July 1.
“My other close friends saw that I was quite lost as I had been job-hopping, so they asked if I was interested to start this hawker business with them. I roped Damien in as he has experience in Japanese cuisine,” Fu Hao tellsTheir four silent partners invested around $30K to open the stall and guided the duo on how to run the business.
Kevin takes on more of a “mentorship role” when it comes to operations at the stall. After overseeing
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