Popular Ho Yun Tim Sum Stall Run By HK-Born Hawker Quietly Closes After Nearly 30 Years
Photo: Facebook/ 李紋俊
He was particularly popular for his fried prawn dumplings, glutinous rice and century egg pork congee, on top of the other classic Hong Kong dishes he offers like steamed pork ribs over rice and lup cheong chicken rice.Last December, the Hong Kong-born chef decided to close his longtime stall, which he had been running with his wife. “He had a fall and went for an operation, now he’s at home for recovery,” his daughter, who declined to be named for this story, told 8days.sg.
Photo: Facebook/ Han Xiao Rong Kel
Reopening plans
Plans to reopen his stall elsewhere is still up in the air for now. But sadly for Ho Yun fans, it is unlikely that Mr Cheng will continue serving dim sum. “Maybe he will [return to work], but confirm not selling dim sum anymore,” shares his daughter, who adds that maybe her parents will start a “smaller or easier food business, [but my father] only knows how to cook Hong Kong delicacies”.
At his age, it was also challenging for Mr Cheng to work long hours in a hawker stall, and he struggled to find manpower. According to his daughter, he is now focusing on his post-op recovery and may retire together with his wife.
Photo: Facebook/ 李紋俊
His daughter says: “The business was managed by my parents, and they are also getting on in age. I’ll let them decide whether to retire or continue to run a smaller business to pass time.”
But she reckons that she has no plans to take over Ho Yun as a second-generation owner. “It’s not easy to master his skills,” she shares. “We had many regulars who followed us from Yishun to Hougang to Tampines for many years. Some of them ate our dim sum from primary school till now, when they are married with kids.”
