Zi char, loosely translated as “cook fry”, refers to Chinese home-style dishes that are stir-fried.
From egg fried rice to noodles, this popular method of cooking is well-represented across both hawker centres and restaurants.
As zi char lovers, the founders of local F&B takeaway kiosk WOK HEY saw an opportunity to offer zi char staples with better quality ingredients, without the high price points of Din Tai Fung or Crystal Jade.
They also wanted to cater to busy Singaporeans in the form of a convenient, takeout-only kiosk format.
This led them to establish the fast-casual concept WOK HEY, growing it into a chain of 27 outlets across Singapore in a span of just four years.
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