Braissers Rice Bowl: Meat & Rice co-founder Wei Jie goes solo at Tanjong Pagar

Tanjong Pagar Market & Food Centre has a new entrant in its stall lineup, but fans of Meat & Rice might do a double take. That’s because the freshly minted Braissers Rice Bowl is helmed by Ong Wei Jie, 30, one half of the duo behind Meat & Rice. 

Opened in January, Braissers Rice Bowl sells similar items as well. Namely, rice bowls with pork jowl (S$5.80), duck breast (S$6.30), chicken (S$5.80), pig trotter (S$5.80) and Australian wagyu (S$9.90). 

We previously met Wei Jie while visiting Meat & Rice, where he and co-owner Xavier Lim shared candidly about their frequent disagreements. 

“We used to bicker every day — from small issues to bigger ones,” he had said. “But we always tell ourselves not to hold grudges. By the end of the day, we make peace.”

So, the inevitable question — did the duo have a fallout? We were surprised that Wei Jie left so quickly to set up his own stall, and to sell similar dishes, too. But as he tells us, there was no drama involved in the split.  

“We did have the usual day-to-day friction. Nothing dramatic, just the kind of differences that come from two people having strong opinions,” says Wei Jie. “The split wasn’t about the disagreements though, and we’re still good friends.”

Instead, the move came from a desire to try something new. “It kind of built up over time — a mix of personal growth, creative differences, and the itch to take full ownership of a business,” he explains. “One day it just clicked. If I don’t try now, when will I?”

Going solo 

Of course, there was hesitation in the decision to go solo. Wei Jie says that Meat & Rice had built a following online, as well as substantial media coverage. For example, content creator Zermatt Neo visited their stall to do a 7kg braised pork rice challenge, resulting in significant online attention and brought new diners to the stall. 

“Leaving that comfort zone wasn’t easy,” reflects Wei Jie. “However, I felt a strong need to try something on my own and grow in a different direction. It was scary, but necessary.”

Much of Wei Jie’s confidence to go solo was shaped by the National Environment Agency’s Incubation Stall Programme (ISP), even if it meant giving up the brand recognition and momentum that Meat & Rice had built.

The ISP supports aspiring hawkers with lower startup costs, mentorship, and subsidised stall space at selected centres.

“I joined the programme a few months before launching Braissers,” he explains. “The programme gave me some solid fundamentals, from licensing to stall management.”

He adds: “Beyond the technical knowledge, it gave me confidence. Just knowing you’re not alone in figuring all this out makes a big difference.”

Unlike some programmes that focus on theory, the ISP is practical. The programme connected Wei Jie with experienced hawkers, which was an invaluable learning experience for him. 

“The mentorship gave me clarity on pricing, workflow, and even dealing with suppliers,” he says. “We also got support on rental, which really helped ease the start up pressure.”

Every few months, mentors from the programme would drop by the stall, offering feedback and suggestions on everything, from portion sizing, to pricing strategy and menu offerings. 

“Some of the ideas didn’t fit my stall, but the discussions helped sharpen my thinking,” Wei Jie recalls. 

He also advises other budding hawkers to tap into such incubator programmes.  

“A lot of us can cook, but running a stall is a whole different skill set,” he notes. “These programmes bridge that gap. They don’t guarantee success, but they make the learning curve less steep.”

Braissers Rice Bowl versus Meat & Rice

At first glance, the two stalls are very similar — a point not lost on Wei Jie. 

“The difference is that I experiment a bit more with the food now,” he explains. “For example, I’ve been toasting spices before braising to make the flavor more pronounced, and we switched to a different soy base that’s got less sodium, but more umami.”

While the core braise sauce at Braissers is still rooted in the original Meat & Rice formula, Wei Jie has adjusted the flavour profile.

“I played with the spice ratios for a slightly deeper braise base, which is less sweet and more earthy than the Meat & Rice version,” he says. “It’s subtle, but intentional.” 

He has also embraced consistency and precision. “At Meat & Rice, we used to agak agak (estimate ingredients). Now I weigh everything, from the spices, to the starch, so the sauce thickness stays the same every day.”

Cooking times have also been tweaked. “It’s a bit shorter now,” Wei Jie says. “That gives the pork jowl a better bite — not too mushy, but still melt-in-your-mouth.”

For the pig trotter, Wei Jie now uses a whole pig leg, instead of cubes or chucks of it. This has made the meat firmer as well, especially when compared to the Meat & Rice counterpart. 

The bowls at Braissers also come without the fried wanton skin, tau kwa, and braised mushroom toppings served at Meat & Rice. 

Instead, the bowls include an onsen egg and salted vegetables, with the option for add-ons such as mushroom or tau kwa at $1 each. 

Our verdict on the food

Having tried both Meat & Rice and Braissers Rice Bowl, the dishes may look similar if one isn’t paying close attention, but the devil is in the details.

At Braissers, the flavours feel more layered and deliberate. The pork jowl, for instance, does have a slightly firmer bite — the result of Wei Jie shortening the cook time. 

We also tried the duck breast, which ended up being our favourite dish. We felt that it carries a more pronounced flavour compared to the Meat & Rice version, thanks to Wei Jie lightly aging the duck before braising. Spices used for the sauce include star anise and cinnamon, and we detected a hint of these in the dish. 

The sauce he uses for his braised meats also felt slightly thinner. According to Wei Jie, he prefers thinner sauce so that it seeps into the rice to moisten it. 

That said, both Braissers and Meat & Rice share the same DNA — comforting, satisfying, umami-packed rice bowls at reasonable prices. 

Wei Jie is also thinking about rolling out a few special items. When we visited a couple of months back, he gave us a sneak preview of the dishes he has been experimenting on, and is still deciding whether to put them on the menu. 

The first was a rice bowl with aburi salmon. The grilled salmon is lightly torched and served with a wasabi mustard glaze and lemon vinaigrette salad. 

We enjoyed this dish, finding it a lighter, healthier contrast to the braised pork and pig-trotter offerings. The salmon was well-executed, too, and tasted fresh. Hungry diners might find this dish not as filling as the pork or duck, though.  

The second dish he let us try was the rice bowl with iberico pork jowl. The dish is a nod to restaurant-style execution, influenced by Wei Jie’s past experience working at fine-dining restaurants. It’s more texture-forward, with a bolder bite. 

“Most braised meats are soft. This one has more bite, and older customers might like it, as it’s not too fatty,” he says.

While Wei Jie has eventually decided not to include them onto his menu (as of our publication date), if the flavours and techniques used in these dishes are anything to go by, we think you’ll enjoy his items regardless of what proteins and sauces he goes with. 

Challenges

Without a partner to share the load, running a stall solo has its own pressures.

“Profits are a bit more volatile,” he says. “The biggest challenge is forecasting demand. Prepare too much, you waste. Prepare too little, you disappoint customers. Getting that balance right is an ongoing challenge.”

He adds, “It’s not just the cooking — you’re managing cash-flow, preparation, cleaning, and marketing. Sometimes, it’s overwhelming.”

Still, the autonomy is worth the obstacles, with freedom being the most rewarding part. 

“It’s daunting, but also fulfilling to build something that’s one hundred percent mine. Every decision feels more personal and every small win feels bigger,” he reflects.

He has even noticed an improvement in his relationship with Xavier, since going solo. “Stepping away gave us space to appreciate each other more,” Wei Jie says. “We’ve supported each other after parting and still discuss our respective businesses.”

Wei Jie is also open to collaborating with Xaxier again in future, if he finds an opportunity that works for both of them.

Looking ahead

So, what’s next for Braissers?

“If all goes well, I would love to explore a second outlet or maybe a delivery kitchen,” Wei Jie says. “Scaling is always on my mind, but I want to get the fundamentals rock-solid first.”

And his advice to other hawkers considering a similar move?

“Make sure you’re not just chasing freedom — know your why,” says Wei Jie. “Starting a business alone is tough and the hustle doubles. But if you’ve got a clear vision and the grit, it may be worth it.”

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