Cooking kway chap for 35 years | A Day in the Kitchen | The Straits Times

Second-generation hawker Melvin Chew took over his parents' braised duck and kway chap stall in Chinatown when his father died four years ago. His mother had wanted to call it a day but he wanted to carry on the business, which he calls "a passion".

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A Day in the Kitchen is a six-part food series which takes a look at how chefs and owners of various eateries go about their day.

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