Hawker Grit, French Technique — Eddy’s Grilled Mastery Keeps You Coming Back | Singapore Hawker Food

Meet Eddy, the passionate chef behind the stall at Hong Lim Food Centre. At #02‑54, he and his wife Serene serve fusion dishes that stop people in their tracks — duck confit, chicken chop, Laksa spaghetti, grilled salmon and more.
Their menu blends Western cooking with Singapore flavours, with twists like Laksa and Mala, crafted to suit local palates. Customers choose between mashed potato, rice or spaghetti, depending on their need.
Eddy breaks away from traditional methods, creating dishes that are uniquely his. On the scorching hot plate, chicken and salmon sizzle — each piece seasoned individually, handled one at a time, cooked to order, and pan‑seared to perfection.
His day begins at 4am. By 5am, he’s already at the food centre, prepping every dish before opening at 10:30am. After the last plate is served, he continues cleaning, prepping, and resetting for the next day — only reaching home around 5–6pm.
At 20, Eddy started his career in a hotel before becoming a private chef on a superyacht five years later. He spent three years working across France and Europe before settling in Singapore. At 30, he opened his first business at China Square food court, later moving to Hong Lim.
The past six years have been a journey of learning, growth, and grit.
?️ Duck Confit
Perfected with a blend of herbs and five‑spice powder, sous‑vide for hours, vacuum‑packed, then seared on a hot plate for that crisp, golden finish. Tender, succulent — the meat falls off the bone with just a slight tweak.
? Grilled Salmon
Light char outside, moist and flaky inside. Topped with hae bee hiam for crunch and flavour, plus a touch of salsa. Fresh, sweet, and beautifully balanced.
? Laksa Spaghetti
Strands tossed with oil, stir‑fried with garlic, coated in a creamy, aromatic, lemak Laksa sauce made with Laksa leaves, rampa, dried shrimps.
? Mashed Potato & Gravy
Smooth, creamy, melt‑in‑your‑mouth. Gravy sieved for clarity and richness.
Most people told Eddy he wouldn’t survive six months at Chinatown.
His reply? “Ok, let’s see how it goes.”
Today, he’s thriving — proving that passion, grit, and heart always win.
? Eddy’s
Hong Lim Market & Food Centre, #02‑54, Singapore 051531
? 9235 7211
? 10.30 am – 2 pm (Mon–Fri) | Closed Sat & Sun
Signature Highlights: Duck Confit · Grilled Salmon Rice Bowl · Laksa Spaghetti

Category : Ko'cha taomlari retseptlari

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