looks nice?!
https://sg.yahoo.com/style/chelabela-korean-father-daughter-hawkers-050008731.html
It’s rare to find authentic Korean food in Singapore, especially in the hawker scene, but
Chelabela changed the game in 2017 when the Suh family, who were born and raised in Korea, opened their hawker stall in Marsiling.
The Suh family made the move to migrate from Seoul to Singapore in 2006. While the family’s two children, Chela and Lino, enrolled in the local education system, the patriarch of the family, Chin Won, decided to embark on a career in the hawker trade.
Chin Won had no experience in the F&B business— back in Seoul, he was a logistics manager for a printing company. “He was wondering what he could offer to Singaporeans, and faced with a language barrier, he felt that being a hawker was the best thing he could do at that time,” shared Chela.
Chelabela - storefront
After seven to eight years of intensive R&D, which included patronising Korean eateries in Singapore, coupled with help from his family, Chin Won developed his recipes from scratch and finally opened his first Korean stall in a food court in Tiong Bahru.
The stall has made several moves since then— Yew Tee, its well-loved two-unit stall at Marsiling, and finally its present location at
603 Ang Mo Kio Avenue 5.
What I tried at Chelabela
While
Chelabela is most known for its expanded menu in Marsiling, with over 22 authentic Korean dishes ranging from
bibimbap to
budaejjigae, you might notice that its menu in Ang Mo Kio is much smaller.
Despite the occasional help from his family (such as Chela, who helps out as a cashier on weekends when she’s not in school), Chin Won is the only one manning the stall. Thus, to cater to the lack of manpower, its Ang Mo Kio menu features only six main dishes and four side dishes.
Chelabela - army stew
The first thing that I got was Chelabela’s
Army Stew (S$18), which came in a large silver bowl and was accompanied by two bowls of white rice.
Chelabela - army stew broth
Don’t belittle its simple and no-fuss appearance.
This
Army Stew tastes like home-cooked comfort food— it was relatively light on the salt with a light, velvety and drinkable texture, but it was packed with a good depth of savouriness from the beef bone broth. I could taste a hint of
gochujang and a pleasant milkiness from the melted cheese.