Kuang was five years old when he first arrived in Singapore from Shantou, China. Reunited with his abusive good-for-nothing grandfather and a new step-grandmother, Kuang and his parents struggled to live with dignity while battling poverty. When he became the eldest brother to seven siblings, greater responsibilities weighed on his shoulders. He gave up his education and worked as a fish porridge hawker assistant to help the family make ends meet. Twists and turns in his life eventually brought him back to his hometown cuisine. How did he derive a unique recipe of his own? How did he realise his dream of becoming a successful Teochew braised duck rice seller?
