Meet Dominic, the charismatic boss behind a beloved char kway teow stall, known for his vibrant yellow attire in support of the Yellow Ribbon Project. An ex-convict who has turned his life around, he now serves up delicious and innovative variations of char kway teow, carrot cake and orh luak.

His story is one of redemption, as he uses his business to not only share his passion for food but also his hope to one day reunite with his children, demonstrating the power of resilience and the importance of second chances.

What inspired you to start Liang Ji Legendary Char Kway Teow, and how did the idea of serving it with lots of hum (cockles) come about?

I like to eat char kway teow. I started this brand in 2001, and there have been many ups and downs. Ultimately, char kway teow is a heritage food, but I wanted to bring it to the next level. In 2023, I started humful char kway teow, which has a lot of hums and it went viral, bringing many char kway teow fans to patronise my stall.

How did you feel when your stall went viral online? Did it bring any unexpected challenges or opportunities?

It brought a lot of unexpected things, especially with social media attention. I was inspected by authorities like SFA and other ministries. They came down weekly to check on me and insisted that cockles must be cooked.

I still insist that char kway teow should have raw cockles, just stir-fried for two minutes before consumption. Of course, it also brought many hum lovers and I’m very grateful for that.

What is the secret to making char kway teow that is different from others in Singapore?

Liang Ji is very different. Many people who patronise my stall know this is a unique version of char kway teow. I have the original char kway teow, XO char kway teow, oyster char kway teow and even mala char kway teow. I will come up with a new menu from time to time.

How do you ensure the quality of ingredients, especially the cockles?

I’m very careful with cockles and oysters. Every day, I personally open the packets one by one instead of opening three or four at once to prevent contamination.

They came down weekly to check on me and insisted that cockles must be cooked. I still insist that char kway teow should have raw cockles, just stir-fried for two minutes before consumption.

Do you have plans to expand your business or introduce new dishes in the future?

Yes, I’m planning to expand Liang Ji. It may not involve cockles anymore. I have plans for 2025, including introducing sotong mee. Sotong mee is a dish that many Singaporeans prefer since char kway teow is often seen as unhealthy and associated with high cholesterol due to the cockles.

What is the most memorable feedback you have received from a customer since going viral?

The most memorable feedback came from elderly customers, some in their 70s or 80s, who told me this was the right way to eat char kway teow—with lots of cockles. In the old days, cockles were cheap, but now they are expensive.

Most hawkers only give four or five pieces, which is disappointing for customers. At Liang Ji, we created the humful char kway teow because of this.

What advice would you give to aspiring hawkers who want to venture into F&B but are unsure how to do it?

Being a hawker is challenging. You must stay positive, whether you have business or not. Always put on a smile because a smile brightens others’ lives and builds friendships with customers. Even if your food goes wrong, a smile may earn you a second chance.

My advice is to never wait for opportunities—give yourself a chance. I believe if I can do it, many others can too. Ignore negativity on social media and surround yourself with positive people who can provide solutions.

Where do you see yourself and what’s your vision for Singapore in the next five years?

For Singapore, I hope the government can look into the rental issues and support the new generation of hawkers. It’s tough to succeed, but I hope more Singaporeans will become hawkers.

For those who have made mistakes or even gone to jail, I urge them to seek help from stall vendors. If you love a specific dish, ask the hawker if you can learn from them. Many hawkers are willing to give people a second chance.

I don’t know where I will be, but I must work hard to achieve my goals. I hope my success will bring my son Kendrick Neo and my daughter Gwendolyn Neo back to me so they can call me “Daddy” again. I’ve made mistakes in life, and I accept that. It takes two hands to clap, and I was the main reason for our broken family. I seek their forgiveness and hope one day I can tell them I love them.

Connect with Dominic: Instagram and TikTok.