He once refused to sell the business for $1.5 million, now Ricky Lau is offering the iconic Holland Village XO Fish Head Bee Hoon and its secret recipe for $300,000.
The 80-year-old hopes to find a successor for the brand he created 32 years ago, Shin Min Daily News reported on Wednesday (Jan 7).
In its early days, his stall at Holland Village attracted crowds with its XO fish head bee hoon, san lou hor fun, har cheong gai (fried chicken marinated in prawn paste) and other dishes.
Ricky, a former wine salesman, said that he came up with the recipe for XO fish head been hoon, adding that he was the first to offer the dish in Singapore. He took over a stir-fry stall in Holland Village in 1994 to sell it.
He also opened a branch in Chinatown in 2006 which has since closed.
Following a rental hike in 2010, the owner moved the stall to a coffee shop in Dover, where it continues to operate.
