Blk 335 Smith Street #02-137 Chinatown Complex Food Centre Singapore 050335

(Formerly located at 228 Sims Avenue (Junction of Lor 23 Geylang))

Time: 1200 - 2100, Off on Wednesday

Owner: Benson Tong  Handphone: 92960062  Email: tongkay88@gmail.com

I BENSON Tong Poon San, grew up like another child in a corner of this little island. Life was good, smooth sailing till the age of 18.. My parent got divorce, in order to continue my study. I jointed the Navy. The navy sponsored my tertiary study. From here I started my 12 long year of excellence service with the Navy. Due to my outstanding performance I was selected to joint the pioneer batch of Navy Submariner. I was send to Sweden on Oct 2000 together with my wife.

The first thing that welcome us in Sweden is the freezing cold weather. This is the first time so far from Home. Life are different, in a foreign land, we have to adapt to the changes fast as extremely tough training is starting soon. What I like best of this land is their holiday. We were entitle to 6 weeks of winter holiday and eight weeks of summer holiday. During this time we will travel around Europe.

This is where I started my quest in Cooking. I started cooking at the age of 8. As both are working parent, I need to prepare meal for my sibling. I won my first cooking competition at the age of 14. More opportunity awaits me when I was posted onboard ship during my Navy time. The cook onboard my ship cook lousy food, so most of the time in harbour we will patronize the canteen. On sailing day we are given special permission by the Commanding Officer to cook, as he also cannot stand his food. Being the most junior crew onboard I was nominated to do the job. I have to be very careful, lousy food will earn me a day of confinement.

But it was the time in Sweden really polishes up my cooking skill. I am the wishing tree for local Singapore food for my friends in Sweden. Whenever they want something local they will call me. I cook all type of food from Cantonese cuisine to Laksa, Mee Rubus, etc. I even bouble up as the chef onboard my submarine to cook when the chef is sick. I Swedish Crew love my cooking too, they even ask me to convert to chef.

After 3 long years of training in Sweden, we are back in Singapore as a qualified Submariner. But my interest in cooking never dies. I went to China to bring in a frozen Craw/clay fish to sell in the local supermarket. Clayfish in Sweden is very popular in the autumn. But business was bad, so I sold all balance stock to a third party in KL below cost to cut loses.

I also went to the Hong Bao River 2007 to sell Japanese yakitori. Business was good as the food was really good. Even the Japanese tourist commented on the quality of the food. IN 2007 I also went to Beijing, China to learn the skill of Beijing roast duck. I stared my own roast duck and che Char stall in Geylang. I hire a Hong Kong roast duck chef and a Malaysian Che Char chef to help me run the stall. Food is good, but business was bad, my monthly over head is 15K, I lost 30K in about 3-4 month. As I was about to give up, this program call ¡°Buzzing Cashier¡± is looking for stall which business is bad. The program will help save the stall by helping them to change the out look of the stall and also teach new dishes to the stall. I think the program is cool and I want to give it a try. So I called Mediacrop and they come down take a look. After discussion the producer to take in a application to save my stall.

I was being thought by chef Pung from The Seafood International. I was given the recipe for the following 3 dishese, Pig Trotter in Vinegar sauce, Steam Song fish head in Garlic and chilli plum sauce and Prawns in Seven spicy coconut milk sauce. I pass the 30 pax food tasting by 26/30. even the chef gave very good comment on my food. Instantly after the show was aired my stall became the place to visit in Geylang. Business was really good, but soon after the program I start to have some conflict with the coffee shop owner. So I decided to move to the current location Chinatown Market. I shifted to Chinatown on the 4^th July 2008. Business was not as good as the geylang location at 1^st. This might be due to my price is a bit higher than many other stall. But I always believe in good food do not come cheap. Be your best and people will know.

1 yr 1 mth I am still here and business is getting better. My stall was also features on the zhao bao, wan bao, U weekly magazine. My stall is also feature on the Singapore Special Commendation 100. Recently I am also awarded the Successful Entrepreneur 2010 STCM. I am really happy with my performance so far. For two short years in F&B its really some achievement.

These should not be it. The sky is the limit so I decided to take up some culinary course. I went to the Singapore Culinary Institute to take up a Higher certificate in culinary skill. These course is conduct by renown Chinese Chef, Chef Huang Ching Biao. He is the Executive Chef for the Marina Bay IR. Who is also my regular supporter for my Pig trotter. I am joining his team in the coming Taiwan Culinary Competition in Oct. This is a chance for me to upgrade my skill, I have sent in application to joint the Singapore Chef Association.

On 25^th Oct 2009 I took part in the culinary competition by AVA, ¡°¼ÒÍ¥³øÉñ¡±Åëâ¿´óÈü. I won the title ¼ÒÍ¥³øÉñ, with the dish Duck breast with slice mango. I want to take part in more competition so as to improve my skill. So as to serve my customer better and higher quality food.

Our Service:

We provide mini catering for 15 to 25 pax.

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Specialities 招牌菜: Cze Cha 煮炒

Signature Cze Cha

Spicy Fish Head

Vinegar Pig's Trotter

Coconut Milk Prawns

Steam Fish Head in Miso Sauce

Special Claypot

Chicken in Chinese Wine

Taiwanese Braised Pork

Claypot Tofu

Bittergourd Chicken Stew

Tofu with Shrimp Roe

Kailan with Oyster Sauce

Oyster Omelette

Fried Vege with Fermented Bean Sauce

Pork Cutlet with Fermented Bean Sauce

Blueberry Sweet & Sour Pork

Deep Fried Silver Fish

招牌煮炒

ÇÀ̯松鱼头

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ÇÀ̯七味椰奶虾

ζàá松鱼头

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Price

$15

$6

$12

$15

$6

$8

$8

$6

$6

$10

$6

$8

$6

$6

$8

$6

Spicy Fish Head ÇÀ̯松鱼头

Vinegar Pig's Trotter ÇÀ̯Öí½Å´×

Coconut Milk Prawns ÇÀ̯七味椰奶虾

Steam Fish Head in Miso Sauce ζàá松鱼头

Special Claypot ÄÏÈéìÒ

Chicken in Chinese Wine »Æ¾Æ¼¦

Taiwanese Braised Pork ̨ÍåºìÉÕÈâ

Claypot Tofu É°ìÒ¶¹¸¯

Bittergourd Chicken Stew ¿à¹Ïì˼¦

Tofu with Shrimp Roe Ϻ×Ó¶¹¸¯

Oyster Omelette ÕÐÅÆòºµ°

Pork Cutlet with Fermented Bean Sauce ÄÏÈéÕ¨ÖíÈâ

Blueberry Sweet & Sour Pork À¶Ã·¹û½´¹¾ààÈâ

Deep Fried Silver Fish ÆßζըÒøÓã

Other Photos 其它照片:

Below are photos taken at 228 Sims Avenue (Junction of Lor 23 Geylang)

Awards and Recommendation 奖赏与推荐:

Singapore Culinary Institute, Culinary Challenge 2010 Gold Medal

Lee Kum Kee Aspiring Chef Of The Year 2010

Singapore 100 Special Commendation

STCM Successful Entrepreneur

Buzzing Cashier 抢摊大行动

LianHe WanBao 联合晚报

LianHe ZaoBao 联合早报

U Weekly ÓÅ1ÖÜ

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