Yi Family Dynasty Fried Rice: Hawker stall by ex-Din Tai Fung chef, has 11 fried rice variations
If you’ve ever tried cooking fried rice at home, you’d know it’s a dish that’s easy to make, but hard to master. It requires a delicate balance that’s light yet fluffy, but not overly oily.
And I may have found a hawker gem — tucked away in Telok Blangah Crescent Market & Food Centre — that nails the details.
Founded by the 36-year-old Joseph Khow, Yi Family Dynasty Fried Rice now sits where Uncle Lee’s Hong Kong Noodle & Rice used to be at. Joseph took over the stall at the end of February this year after the previous owner chose to pass it on, due to old age.
With over a decade of experience at Din Tai Fung, Joseph isn’t new to the art of the wok — and it shows. He skillfully wields the wok with practiced precision so that each plate bursts with just the right dose of wok hei goodness and fragrance.
Here, the stall serves up an impressive selection of 11 fried-rice options, which includes a variety of hearty toppings, with prices starting from just S$4.30.
While fried rice may seem like a simple, no-frills dish, this humble stall is a heartfelt tribute to the enduring comfort of home-cooked meals.
After a 12-year run with Din Tai Fung and a brief stint running a now-closed Taiwanese oyster mee sua stall known as Ah Zhong Mian Xian at South Bridge Road, Joseph took it as a timely chance to start anew — and return to the familiar flavours he longs for.
“I wanted to do something that’s mine and recreate the taste of home,” he says, recalling the days spent by his mother’s side in the kitchen since he was young.
Adapted from Joseph’s Chinese name 祖意 (Zu Yi), Yi Family Dynasty Fried Rice tells a story that is deeply rooted in family and memory. “I’ve been missing the old-school flavours (and food) from the generations before me”, says Joseph.
This passionate nostalgia also inspired dishes such as the Mommy Secret Recipe fried rice and signature Ah Gong fried ngoh hiang — each one a homage to the traditional, comforting flavours Joseph grew up loving (or as he fondly calls them, “古早味”).
Though he humbly admits that he can’t replicate the original flavours exactly, Joseph stays true to its essence — preserving the soul of the recipes through familiar ingredients and methods.
Fried rice galore
Obviously, we had to try the classic golden pork chop fried rice (S$6.90) — also my go-to at Din Tai Fung!
While it closely resembles the OG version, Joseph has made slight tweaks to the pork chop to make it his own.
Although a generous amount of oil is used to fry the rice, the result is, surprisingly, not too greasy at all. Meanwhile, the pork chop leans a tad on the dry side, but it still makes a comforting, tried-and-tested combo that hits the spot.
All in all, it’s a solid plate of egg fried rice that’s easy to polish off — well-seasoned, fluffy, and pretty dang legit.
But among the selection, the Mommy Secret Recipe fried rice (S$7.90) was the true winner for me. It brought back to mind my dad’s fried rice — hearty, simple, and whipped up with whatever he could find in the kitchen.
Inspired by his mother’s version — featuring eggs, cabbage, preserved radish, and soy sauce — Joseph has “improvised and added more ingredients, such as sliced long beans and shimeiji mushrooms”.
What truly altered my brain chemistry was its deeper, yet well-balanced, smoky wok hei character — so irresistibly addictive that I ended up finishing the entire plate by myself.
If you’re looking for something with more heat, there’s the sambal chicken chop with egg fried rice (S$7.50).
The same fluffy egg fried rice base is zhng-up (upgraded) with a sweet-and-spicy sambal chilli (you can request for less spice, if you prefer), then crowned with a crispy, deep-fried chicken chop.
It’s finished off with a drizzle of mayonnaise that’s laced with tomato sauce and condensed milk, which adds a rich, indulgent touch to the protein.
Yi Family Dynasty offers a handful of sides, too, much like the ones Joseph remembers having at home when he was younger.
There’s the unique signature Ah Gong fried ngoh hiang (S$9.90), stuffed with chicken meat. Yi Family Dynasty’s rendition swaps the usual beancurd skin for a coating of crushed biscuits — just like the recipe passed down from Ah Gong, Joseph’s grandfather.
The filling has a softer bite — meaty, rather than crunchy, like I’m used to — but it’s still a great accompaniment to round out the meal.
Another homely add-on done right is the Lou Dau omelette (S$7.90, in which 老豆 refers to “dad” in Cantonese), featuring thinly sliced long beans and preserved radish that lends a pleasant, gentle tang to each bite.
Though egg fried rice takes centrestage here, Yi Family Dynasty Fried Rice is also a love letter to the comfort food Joseph grew up with. So the next time you’re in the area and you’re craving for something hearty, you know exactly where to go.
For the latest eats, read more about Singapore’s one-and-only halal eatery with Filipino food and the recent opening of Middle-Eastern fast-food joint Wewa at Somerset.
Tues 11am - 9pm
Wed 11am - 9pm
Thurs 11am - 9pm
Sat 11am - 8.30pm
Sun 11am - 8.30pm
- Telok Blangah
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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