Taiwanese ex-hotel chef Duncan Hsu and wife, former Singapore Airlines flight attendant Cherry Tan, run kopitiam stall Kiang Kiang Taiwan Teppanyaki. If you enjoy watching day-in-the-life videos on TikTok, you might have come across first-time hawker Cherry Tan, who goes by the handle
It offers Taiwan night market-style ‘teppanyaki’, which is typically Western fare like steak, chicken chop and pasta cooked on a griddle and served sizzling on a hotplate. It’s not to be confused with traditional Japanese teppanyaki. She was then studying Tourism and Resort Management at Ngee Ann Polytechnic. They dated long-distance for four years before Duncan relocated to Singapore in 2017 as part of the opening team at Andaz Singapore. They tied the knot the following year.In 2020, the commis chef quit his job and started home-based business Jamming Scones, which is known for its mochi scones and unique spreads, and also took his time to plan for his hawker venture.
“I already did all the things I wanted to do … and had planned to leave my job at SIA, so even if I didn’t join my husband, I would have found another job,” she said. According to Duncan, the dishes taste like the hotplate Western fare you find at Taiwan night markets. The accompanying chunky mushroom sauce is an elevated version of the typical runny brown gravy that you get with your kopitiam-style Western fare. Made with shiitake and button mushrooms and chock full of caramelised onions, it is rich with a good balance of umami, sweet and tangy flavours. We mopped up every drop of it with the short-grain rice. Extra points for the fried egg with a gooey yolk.Kiang Kiang Taiwan Teppanyaki's rib-eye steak.