{"id":11169,"date":"2021-03-19T11:55:33","date_gmt":"2021-03-19T03:55:33","guid":{"rendered":"https:\/\/feeds.oddle.me\/?p=11169"},"modified":"2021-03-25T10:42:52","modified_gmt":"2021-03-25T02:42:52","slug":"humans-of-fnb-ban-leong-wah-hoe","status":"publish","type":"post","link":"https:\/\/eats.oddle.me\/feeds\/humans-of-fnb-ban-leong-wah-hoe","title":{"rendered":"National Cyclist To Zichar Owner: Ban Leong Wah Hoe Seafood"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"National Cyclist To Zichar Owner: Ban Leong Wah Hoe Seafood\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/D9LOdh_3fKE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"is-style-lead\"><br>Nestled in a corner of Casuarina Road, right along a quiet stretch of shophouses in the Upper Thompson neighbourhood, lies a zi char restaurant that is over three decades old\u2014<a rel=\"noreferrer noopener\" href=\"https:\/\/eats.oddle.me\/menus\/ban-leong-wah-hoe-seafood-restaurant\" target=\"_blank\"><strong><span style=\"color:#d2100b\" class=\"tadv-color\">Ban Leong Wah Hoe Seafood<\/span><\/strong><\/a>. Established in 1986 by Mr Teh Chor Joo, it started as a single economic rice stall and remained so for several years. Over time, as business boomed, it took over the entire shophouse. Today, Mr Teh&#8217;s son, 27-year-old Noel Teh Jing Long, helms Ban Leong Wah Hoe as its second-generation owner and chef.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-3.gif\" alt=\"\" class=\"wp-image-11180\"\/><\/figure><\/div>\n\n\n\n<p>Recalling his younger days in his early twenties, Noel says that when he first entered the kitchen to learn to cook from his dad, he felt like he was in a puppet show\u2014starring his dad as show master and he as the puppet being guided along with strings. \u201cToday, you will cook,\u201d Mr Teh would say, but reassuringly. \u201cDon\u2019t worry, I will guide you along the way.\u201d<\/p>\n\n\n\n<p> Little by little, under the watchful guidance of his father, Noel improved. From simply adding salt and pepper as per his dad&#8217;s instructions to frying <em>mantous<\/em> (golden buns), and to handling the kitchen himself, he has come leaps and bounds since he first held a wok in his hands.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-from-sportsman-to-chef\">From sportsman to chef<\/h3>\n\n\n\n<p>Noel&#8217;s path towards F&amp;B was a long and winding one. He was on Singapore\u2019s National Cyclist Team for most of his life. A near-fatal accident in 2017 left him in a coma for 3 weeks and hospitalised for 3 months. In the aftermath, Noel suffered from multiple fractures all across his body. He even required reconstruction surgery for his broken jaw. Despite this unimaginable physical and mental ordeal, Noel&#8217;s cycling journey continued on. He competed and joined his team for training for another year. But in 2018, Noel decided to help his parents full-time after realising that his dad was suffering from a slipped disc. This concluded his journey as a pro cyclist.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-7.gif\" alt=\"\" class=\"wp-image-11187\" width=\"600\" height=\"338\"\/><\/figure><\/div>\n\n\n\n<p>One unforgettable anecdote from our time with Noel went like this. We asked Noel if he could cook up his restaurant&#8217;s three specialities\u2014Chili Crab, Fried Lala, Prawn Paste Chicken. Nonchalantly, he asked if he should cook them separately or if he could do them all together. &#8220;I am trained to cook at least 3 dishes at the same time,&#8221; he clarifies. It seemed like a matter of fact for Noel. But, to us, his confidence stands testament to his skillfulness as a chef!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-his-experience-as-a-second-generation-owner\">His experience as a second-generation owner<\/h3>\n\n\n\n<p>Being a second-generation owner doesn&#8217;t mean that he didn&#8217;t have to work hard. Having grown up around the restaurant&#8217;s staff and the Head Chef, he had to deal with a fair amount of doubt and prejudice when he stepped up to the plate. &#8220;Oh, he&#8217;s so young, what does he know?&#8221;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-1.gif\" alt=\"Chilli Crab from Ban Leong Wah Hoe, delivered islandwide in Singapore powered by Oddle.\" class=\"wp-image-11178\"\/><\/figure><\/div>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>But when I started working hard and made improvements to our recipes, they realised that I&#8217;m actually quite capable.&#8221;<\/p><cite>Noel Teh, second-generation owner<\/cite><\/blockquote>\n\n\n\n<p>With this, Noel continued to push himself and prove himself to gain his team&#8217;s trust and confidence.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-ban-leong-wah-hoe-s-seafood-specialities\">Ban Leong Wah Hoe&#8217;s seafood specialities<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-4.gif\" alt=\"Chilli Crab from Ban Leong Wah Hoe, delivered islandwide in Singapore powered by Oddle.\" class=\"wp-image-11181\"\/><\/figure><\/div>\n\n\n\n<p>Ban Leong Wah Hoe imports their seafood themselves and has many seafood dishes to indulge in. The <a href=\"https:\/\/banleongwahhoe.oddle.me\/en_SG\/product\/8a81921176df162e0176e17058f20c94\" target=\"_blank\" rel=\"noreferrer noopener\">Chilli Crab <\/a>($84 for 1kg, $126 for 1.5kg) sits in a bed of sauce, made with their top-secret homemade chilli paste. The gravy is not overwhelmingly spicy and enhances the natural sweetness of the crabs. Sufficiently <em>shiok<\/em>, this dish leaves you wanting more. Can&#8217;t just stop at a single crab claw when you&#8217;re having it!<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-2.gif\" alt=\"Stir Fried La La from Ban Leong Wah Hoe, delivered islandwide in Singapore powered by Oddle.\" class=\"wp-image-11179\"\/><\/figure><\/div>\n\n\n\n<p>Next up is the <a href=\"https:\/\/banleongwahhoe.oddle.me\/en_SG\/product\/8a81921176df162e0176e1705e440c9c\" target=\"_blank\" rel=\"noreferrer noopener\">Stir Fried La La<\/a> ($18 for small, $36 for medium), which is the recipe that Noel tweaked. The <em>la la <\/em>(venus clam) dish was originally on the sweet side, but Noel added a tinge of pepper for deeper flavours. Now, it&#8217;s has a decent amount of spiciness and kick to complement the naturally briny flavours of the la la. We recommend having a sip of the peppery, umami-packed broth!<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-6-1.gif\" alt=\"Prawn Paste Chicken from Ban Leong Wah Hoe, delivered islandwide in Singapore powered by Oddle.\" class=\"wp-image-11185\"\/><\/figure><\/div>\n\n\n\n<p>With this, we welcome the star of the show. The <a href=\"https:\/\/banleongwahhoe.oddle.me\/en_SG\/product\/8a81921176df162e0176e17050780c7e\" target=\"_blank\" rel=\"noreferrer noopener\">Prawn Paste Chicken<\/a> ($9.60 for small, $14.40 for medium, $21.60 for large) is simply heavenly. Also known as <em>Har Cheong Gai<\/em>, Ban Leong Wah Hoe&#8217;s rendition is acclaimed to be one of the best in Singapore. You&#8217;ll be salivating once you get a whiff of the wings&#8217; fragrant aroma. Bite into one of these scrumptious, golden-red wings, and experience the perfect juxtaposition of the crunchy skin and the tender, juicy flesh of the wings. With prawn paste sourced from a factory in Hong Kong, this is the real deal. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Ban-Leong-Wah-Hoe-5.gif\" alt=\"Chilli Crab, Stir Fried La La and Prawn Paste Chicken from Ban Leong Wah Hoe, delivered islandwide in Singapore powered by Oddle.\" class=\"wp-image-11182\"\/><\/figure><\/div>\n\n\n\n<p>It takes perseverance to keep a zi char business going for over three decades, and it takes a new generation that is willing to put in the hard work, blood, sweat and tears for the next few decades to make it a legacy. For those living in the North, or around Casuarina Road or Upper Thomson enclave, this zi char restaurant&#8217;s fare makes for a hearty and wholesome with your family and friends. <\/p>\n\n\n\n<div class=\"wp-block-buttons aligncenter is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-ccp-white-color has-ccp-primary-background-color has-text-color has-background\" href=\"https:\/\/eats.oddle.me\/menus\/ban-leong-wah-hoe-seafood-restaurant\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"color:#ffffff\" class=\"tadv-color\">Drooling? Order your zi char feast from Ban Leong Wah Hoe! <\/span><\/a><\/div>\n<\/div>\n\n\n\n<p class=\"is-style-lead\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Despite a near-death experience as a national team cyclist, Noel Teh didn\u2019t give up on his dreams. He competed and trained for another year after, until he realised his father was suffering from a slipped disc. From mastering the wok to taking over Ban Leong Wah Hoe Seafood from his father, watch how Noel pushed through challenging times despite it all.<\/p>\n","protected":false},"author":0,"featured_media":11170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[216],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>National Cyclist To Zichar Owner: Ban Leong Wah Hoe Seafood<\/title>\n<meta name=\"description\" content=\"Despite a near-death experience as a national team cyclist, Noel Teh didn\u2019t give up on his dreams. 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