After over a decade of fine-dining experience at acclaimed restaurants like Naked Finn, Equinox at Swissotel, and Osia Steak and Seafood Grill at RWS, Chef Kek Wan Fong is returning to his roots. On April 7, 2025, he launched Bau Mak, a fish soup stall located at Golden Mile Food Centre (#01-82)—a heartfelt tribute to his love for hawker food and family life.
Bringing Culinary Credibility to the Hawker Scene
Kek isn’t just any hawker. With more than ten years at Naked Finn under his belt, he has mastered seafood cuisine at the highest level. His career has come full circle: after co-founding the popular Qing Feng Yuan fish soup stall in Tiong Bahru in 2021, he took a brief hiatus to return to Naked Finn before stepping out once again with Bau Mak.
“Bau Mak” translates to “mum’s flavour/smell” in Malay—a nod to his childhood and family traditions.
Why He Sold His Share in Qing Feng Yuan
Despite its early success—recouping the initial investment within six months—Kek sold his stake in Qing Feng Yuan after just a year.
“It’s a small stall, so one boss will do,” Kek said practically.
With the business unable to support two owners drawing salaries, Kek chose a clean break and sold his share—including equipment and recipes—for approximately S$20,000. Importantly, he maintained a good relationship with his former partner, who still runs the rebranded Qing Yuan Fish Soup at Tiong Bahru.
A Strategic Return to Naked Finn
Before exiting the hawker scene completely, Kek coordinated with Ken Loon, his boss at Naked Finn, to use the restaurant’s kitchen for fish soup production tasks too complex for a small hawker setup. This included deep-frying and powdering sole fish—processes that require space and equipment.
“My boss always supports me. After I told him my situation, he agreed… Maybe it’s like family now,” Kek shared.
He continued working at Naked Finn for three more years, enjoying stable pay and CPF, before deciding to embark on a new solo venture.
Why Return to Hawker Life Again?
The answer is simple: family. Kek, now 43 and a father of two, wanted a better work-life balance.
“When I worked at restaurants, I hardly saw my kids. This way, I’m home by dinner.”
After a year of bidding, he secured a stall at Golden Mile Food Centre, which offers a more affordable monthly rent of S$3,688—a considerable drop from the S$5,223 he paid at his Tiong Bahru location in 2021.
Starting Fresh—But with Experience
This time around, Kek is better prepared. With no business partner to split revenue with, he designed a more efficient kitchen layout, switched from gas to induction cookers for better heat management, and even installed a self-ordering kiosk to streamline operations.
“It’s much easier this time. The first time was scarier,” he admitted.
Why Fish Soup? A Nod to Tradition and Simplicity
Kek’s passion for traditional Teochew fish soup stems from his upbringing. He noticed that many modern renditions use milk bases and deviate from authenticity.
“I’ve always loved local food. I worked in restaurants, but I only eat hawker food.”
He also offers handmade ngoh hiang, a dish steeped in family tradition with flavors inspired by his grandmother, mother, and mother-in-law.
What’s on the Menu at Bau Mak?
At Bau Mak, simplicity reigns. Here’s what to expect:
- Batang Fish Soup – S$5.50
- Fish Head Soup – S$8.50
- Seafood Soup (with prawns and clams) – S$8.50
- Add-ons:
- Seasoned minced pork – S$1
- Scallop – S$2
- Handmade Ngoh Hiang – S$3.50 per roll
Unlike at Qing Feng Yuan, Kek no longer serves premium fish like blue cod due to space limitations. Instead, he focuses on perfecting the basics.
“It may be good, but it can be better – there is no best,” Kek humbly remarked.
Visit Bau Mak
📍 Address: #01-82, Golden Mile Food Centre, 505 Beach Rd, Singapore 199583
⏰ Opening Hours: Daily, 8am to 5pm (or until sold out)
📞 Contact: 9007 0161
Whether you’re a fish soup fan or simply curious about how fine-dining skills translate to hawker fare, Bau Mak is a must-visit.
Final Thoughts
Chef Kek Wan Fong’s return to the hawker scene is more than just a business move—it’s a personal journey of balancing passion, heritage, and family. With Bau Mak, he serves up not just meals, but memories.
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