Ang Chip Hong, a former engineer with over two decades of experience, has transitioned from a career in technology to the food and beverage industry. At 53, Ang has opened Wok AI, a hawker stall in Singapore that combines his passion for cooking with cutting-edge automation technology. The stall uses a S$14,000 robot to fry Hokkien mee, a popular local dish, offering customers a taste of AI-assisted culinary innovation.
Wok AI, which opened in early November, marks a significant shift for Ang, who spent most of his career as an inventor and engineer. Before becoming a hawker, Ang worked at Singapore Management University (SMU) as a director overseeing research and development in the Internet of Things (IoT) field. He also spent over 20 years at A*Star, Singapore’s government-backed tech agency, where he led teams that developed several patented products, including the world’s first Wi-Fi detector and a microwave leakage detector.
Despite his success in the tech world, Ang says his true calling has always been in food. “I’ve contributed enough to science and technology, so I want to do something I love, which is cooking,” he said, adding that his interest in food dates back to his childhood. Raised in a large family with a busy mother who worked as a seamstress, Ang often had to cook for himself. His love for cooking grew as he realized that good food didn’t need to be expensive, sparking his lifelong passion.
Ang’s interest in preserving traditional Singaporean hawker dishes played a role in his decision to specialize in Hokkien mee. He explained that the number of Hokkien mee stalls in Singapore is dwindling, with many older hawkers retiring or closing down. “In five years, there might be very few left if this trend continues,” Ang said. As a result, he decided to focus on a dish that he believes deserves to be preserved.
While his love for cooking dates back to childhood, Ang’s journey into the food business was initially discouraged by his mother, who urged him to pursue a career in engineering for financial security. Despite his mother’s concerns, Ang went on to earn a degree in engineering from the National University of Singapore (NUS) in 1996.
During his career, Ang earned substantial royalties from his inventions, including up to S$20,000 for each patented product. He also co-founded a successful research firm, SmartID, which was later acquired in 2009 for S$2.5 million. However, Ang found that financial success did not fulfill his passion for food. “I wanted to work in F&B because it’s what I truly enjoy,” he said. “Running a hawker stall may not make as much money as my engineering career, but it’s about pursuing my interest.”
Ang invested S$50,000 to open Wok AI and plans to expand in the future. For now, his stall is operated with the help of one full-time and one part-time staff member. The robot, a frying machine from China, follows simple instructions to stir-fry ingredients like prawns, pork belly, eggs, and noodles, providing a consistent cooking process that Ang believes is an advantage over human chefs, who may experience fatigue and inconsistency as the day goes on.
Despite initial skepticism about robot-cooked food, Ang is confident in the robot’s ability to replicate a high standard of cooking. “The machine ensures consistent quality,” he explained, citing how human fatigue can lower a hawker’s performance as the day progresses. However, Ang humbly admits that his current Hokkien mee recipe is still a work in progress. “I’m on my 4.0 version of the recipe and hope to finalize it soon,” he said.
Customer feedback has been generally positive. Ang noted that many customers come in expecting subpar robot-cooked food but leave pleasantly surprised by the quality of the Hokkien mee. “I think it’s better than most average stalls,” he said, though he acknowledges that it’s still a work in progress.
Currently, Ang sells Hokkien mee for S$5.50 for a regular plate and S$7 for a large portion. He also offers a party pack for S$28, serving four to six people.
For Ang, the satisfaction of sharing his love for food outweighs any financial concerns. “I’m just happy seeing people enjoy the food I cook,” he said. As he continues to refine his recipe and expand his business, Ang is proving that innovation in the kitchen can come from unexpected places—like a robot frying Hokkien mee.
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