Chef Hoy Yong rose from washing dishes to mastering them. Trained by Singapore’s culinary maestro and Red Star Restaurant co-founder, Masterchef Tham Yew Kai, Chef Hoy Yong’s appetite for innovation has earned him a devout following of his Cantonese dishes at his tze char stall in Clementi.

In this episode of Eat by Ear, he and award-winning filmmaker Woo Yen Yen demystify the sublime art of cooking Cantonese food. Hint: it’s a lot to do with pouring your heart and tears.

This plate of dramedy contains:

* The trick to getting the perfect char in Wat Tan Hor

*The secret to the golden egg swirls in Wan Tan Hor

*Chef Yong’s commentary on his favourite kind of customers

*The truth behind the slurp-worthy sauce

* Captivating monologues of a hard-working fictional eater

* Wok Hey and the meaning of life

Fans of Cantonese cuisine are going to find this episode as soft, smoky, and silken as your favourite Wan Tan Hor.