A Legacy of Flavor and Passion

Louis's journey into the culinary world is rooted in the rich traditions of home cooking, particularly from his beloved maternal grandmother. For Louis, the kitchen has always been a sacred space, rich with fragrant memories and diverse flavors that inspire his cooking. After serving his National Service, he decided to pursue his passion for cooking professionally, starting at Prive where he was mentored by esteemed group executive chef Robin Ho.

However, the road was anything but smooth. His foray into entrepreneurship began with a Western food stall that faced insurmountable challenges, ultimately leading to its closure. Undeterred, Louis pivoted to other roles in notable restaurants and even dabbled in prawn noodle cuisine. But it was through trials and tribulations that he honed his craft and got inspired to specialize in the fried chicken that holds a special place in his heart.

Crafting the Perfect Fried Chicken

Louis's determination to create the ideal fried chicken led to six months of painstaking research and development. Despite the stimulating chaos of working a full-time kitchen job, he utilized his parents' kitchen to experiment. The concoction of the batter became a creative endeavor that felt almost scientific, akin to a chemistry lesson.

Simultaneously, he tackled the challenge of crafting the fragrant oiled rice that complements his fried chicken. After numerous failed attempts, thorough YouTube tutorials, and relentless experimentation, Louis finally achieved a recipe he was proud of—one that resonates with the soul of traditional Hainanese chicken rice.

A Vibrant Community Experience

Opening the stall was just one part of the adventure. Being a hawker means being a multi-tasker, donning various hats from chef to customer service. Still, Louis finds the experience rewarding and transformative. Unlike the isolating nature of kitchen work in restaurants, hawker life allows him to engage with a diverse crowd of customers and fellow hawkers—a vibrant community that fuels his passion.

"Being a hawker is more fulfilling," he shares. "You get to meet people from all walks of life and foster genuine connections." Acknowledging the unpredictability that comes with the hawker trade, he embraces the ups and downs, proud to be a part of Singapore's rich food culture.

Looking Ahead: Expanding a Culinary Dream

With an initial investment of around $20,000, Louis is keen on expanding his business, despite the ongoing labor crunch in the food and beverage industry. His ultimate vision is for Nanyang Fried Chicken Rice to become a go-to stall for both locals and tourists, celebrating the iconic flavors of Singaporean street food.

Louis describes his fried chicken as "very local," influenced by traditional hawker styles while keeping the seasoning light yet flavorful. The simplicity of his menu—chicken cuts served with perfectly cooked fragrant oiled rice—is designed to cater to the authentic tastes of food lovers.

During a recent visit to his stall, patrons were treated to deliciously marinated chicken wings and a hearty bowl of flavorful chicken broth that showcased the genuine love and craftsmanship poured into every dish. Louis's coleslaw, inspired by KFC's classic version, showed another layer of his ability to blend nostalgia with innovation.

As his story continues to unfold, Louis Saw exemplifies the heart of Singapore's culinary scene—passionate, resilient, and dedicated to the art of food. For he knows that beyond mere sustenance, food should evoke memory, joy, and connection, a philosophy deeply embedded in every bite served at Nanyang Fried Chicken Rice.

Stay tuned—who knows what other culinary stars will emerge from the vibrant hawker culture that is an intrinsic part of Singapore’s identity!