It's heartening to see the younger generation venturing into the hawker trade even though there's no guarantee of a pay-out, the hours are unforgiving, and the hours gruelling. At only 21 years old, Joseph took over the reigns from his father, the proprietor of Hai Kee (named after his grandfather from Hainan). After completing National Service and with a part-time diploma in business, Joseph dedicated three years to mastering the art of braising chicken, and learning recipes for the accompanying homemade sauces. I first met Joseph in passing at a friend's birthday party. Some time after, I was at my neighbourhood coffeeshop in East Coast for the first time, and decided to have chicken rice for lunch. Somehow, I ended up at his stall. He greeted me enthusiastically, and to my embarrassment, I couldn't for the life of me remember where I had met him (fortunately it came back to me rather quickly). I'm happy to say that I'm now a regular customer! My favourite is the Soy Sauce Chicken Noodles, with succulent roast chicken, and a hint of sweetness from the marinade. The way I like to eat it is to thoroughly mix the noodles with the sauce, homemade garlic and chilli dips, and a drizzle of dark soy sauce for maximum flavour. The noodles are nicely cooked, with a slight bite, and are perfect for soaking up all the savoury flavours. Hai Kee has two branches at 324T Changi Road, and Eunos Crescent Block 1A. #hawkerpedia