Whether compelled by an epiphanous gumption for self-renewal or owing to mere innate proclivity to downshift during one's twilight years, sexagenarian Francis Lai definitively shuttered his hoary but revered hawker stall (Grand Stewed Herbal Soup 豪华滋补炖汤) in 2019 which had until then been serving imperial herbal chicken and Cantonese double-boiled soups for nearly two decades; these days however he is back as the titular egg maestro behind western fusion concept Omelette Chef, albeit still operating out of the very same claustrophobic cubby at Chinatown Complex Food Centre - ever faithful, uncritical helpmate Doreen in tow since time immemorial.
Amidst casually attired peers, Lai is instead seen garbed in full chef whites, replete with canvas waist apron, puffy black toque whilst skilleting frittata doppelgängers among other things, no doubt cutting a whimsical figure bordering hilarity. Nevertheless, if "suiting up" begets curious inquisition and god willing, grows patronage, why not?
Omelette Chef opens daily from 11am-8pm except Sundays. Its offerings appear unesoteric enough: $5 sets trotted out each comprising a carb (Japanese rice or spaghetti), omelette + preferred garniture (options include Hawaiian ham, prawns, diced chicken, smoked duck, pork sausage) and fistful of corn niblets.
More at https://www.thefooddossier.com/2020/12/omelette-chef.html
