Richard Chan is a serial entrepreneur turned chef and now on his fourth food venture in Flushing. In past lives, he operated a travel agency, ran a coach bus company, and opened a casual boba tea and light food place geared for students.
Richard's second restaurant, the acclaimed Yummy Tummy, put him on the map for his SIngaporean menu combining influences from Malaysia, China, India, and Indonesia. Sadly, the pandemic closed it doors in less than two years.
Restless at home, he dreamed up the concept for his next place: introducing southeastern Asian flavors to steam rice rolls and opened Rolls Rice to more notice. Braised pork from Taipei, minced pork and basil from Bangkok, and Malaysian chicken made for special combinations not found in any steam rice rolls in New York.
Richard's newly-opened Sin Kee is taken from the name "Singapore" and the term "kee," shorthand for Chinese hawker food stands. Two national dishes are being served -- Hainanese chicken and teochew braised duck -- along with others from Singapore's multi-cultural heritage.
Richard has had one in every place
he has worked or owned.
Click below to hear him explain
what it is and what it means.
I went to a lot of web sites and stumbled across this cleaver with the inscription of a tiger in the wild.
Me, being born in 1962, was the Year Of The Tiger. And coincidentally, the coming new year, which is February 1st, is also the Year of The Tiger. I said...
HEY LOOK, IT'S ALL TIGERS. IT MUST BE AN AUSPICIOUS SIGN!