Three generations, sixty years
The chef at BUGIS is Vietnamese — Nguyễn Văn Hùng. His grandfather and father cooked Singaporean food in Singapore their whole lives — three generations, more than sixty years.
Full transcript
The complete narration from the video.
The chef at this restaurant is Vietnamese.
His grandfather and father cooked Singaporean food in Singapore their whole lives. Counting from the day his grandfather first stood at the stove, this family has been cooking for more than sixty years.
Their signature is slow-cooked boneless Hainanese chicken laksa cham cham. Cham cham is a hawker term for mixed noodles — usually yellow noodles with rice vermicelli, two textures in one bowl.
Most people do not know there are two schools of bak kut teh. The Teochew school is a clear white-pepper broth. The Hokkien or Nanyang herbal school is dark, built on Chinese herbs. This kitchen follows the herbal school.
Two signature dishes, eighty-two Hong Kong dollars each: slow-cooked boneless Hainanese chicken laksa cham cham, and Nanyang herbal bak kut teh.
Plaza Hollywood, Diamond Hill, Level 2, shop 234.
Signature dishes
Bak kut teh has two schools
| School | Broth | Flavour |
|---|---|---|
| Teochew | Clear | White pepper — sharp and light |
| Hokkien / Nanyang herbal | Dark | Chinese herbs and spices, simmered long |
Subtitles: subtitles.srt
Note: the chef's name is Nguyễn Văn Hùng (provided by the client). The family's oral history — the shop and district in Singapore — will be added once the interview is complete.