SG Food Series: Big Boys Sizzling Western Hotplate – Coming Back Stronger & Larger!
I wanted to tell them, actually can succeed. It’s about time. You have to pull through the patients. Success does not come easily. It’s all the hard work, burns & time. – Janson
Unbeknownst to many in Singapore lies an open-air hawker centre right at the top of an air-conditioned shopping mall.
Stepping into one brings about a sense of nostalgia of days past. Situated at the corner of such a hawker centre in Beauty World is Big Boys, a humble western food business in Singapore, started and operated by Janson.
Why Big Boys
The name comes with the idea of maturity, of “growing up” – from being a child (“small boy”) to an adult (“big boy”).
When Janson first ventured into his western food business, he thought it was going to be smooth sailing and comfortable. He misjudged the work required and did not realise that running a successful food business is more than just about cooking good food. This misstep resulted in a failed venture and bruised confidence.
Learning from the mistakes made, he decided to set his foundation right. He went back to working for others for more than 5 years. In those years, he dedicated himself to sharpening his skills and learning the business well. He not only improved his skills in creating great recipes but acquired the necessary knowledge to run a business right. Soon it was time again for him to venture out on his own.
The concept of “Big” developed from “Big Portions, Affordable“. This idea came to Janson when he and his wife watched a YouTube video about food trucks in the US and street food travel guides.
They were inspired by the programme and tinkered with various ideas and finally decided on the direct and straightforward concept of “Big portion, affordable”.
The Signature Of Big Boys
Cornflake Chicken with Signature Unique Chunky Fries
A top seller at Big Boys. Blending the techniques of three different cultures and with six months of experimentation, Janson perfected the batter that would be one of the signatures at Big Boys.
Janson worked long hours to perfect the batter that was infused with the essence of chickpeas, western cuisine, goreng pisang and Myanmar fries.
Their efforts created a cornflake crusted chicken thigh that is super crispy and flavourful.
The explosive crack that pops and spills the cornflakes across the table when the knife cuts into the chicken is one of a kind experience. The umami flavours that envelopes your senses completes the whole experience to justify why this qualifies to be one the signatures at Big Boys.
Hae Bee Hiam Vongole
The key ingredient in this beautiful dish is a 50-year-old recipe passed down by the grandfather of Janson’s wife. When they were in Mandalay, Janson had his first taste of this delightful chilli, and he was immediately taken by it. “You got to teach me this!”, he said to his mother-in-law after his first taste of this chilli that tasted like hei bee hiam.
The rest is history.
Janson and his wife used this flavourful chilli to pair it with Vongole and perfected it for our local tastebuds. The dish is now one of the most popular among customers.
Air Flown Australia Sirloin Steak
Another enhanced delicacy that is popular with customers is the flame sizzled steak and its in-house black pepper sauce.
Many would consider it blasphemous to contaminate a beautifully cooked steak with gravy or dressings of any kind. However, many who gave it a chance were in for a treat.
The sauce provides the steak with a spicy kick at the beginning that evolves into a beautiful set of mouthwatering flavours. This is all thanks Janson’s use of Sarawak pepper, grounded to serve as the base of the sauce.
The Journey
Janson came across to us as a very humble and grounded person who believes in hard work. His passion for cooking started when he was still in school. While any 15-year-old would be busy cramping their books and out playing, he was already working a couple of parttime kitchen assistant jobs.
As he reached adulthood, he studies and graduated from the At-Sunrice Global Chef Academy. He then started working as a chef at the Ritz Carlton Hotel and a few other restaurants before starting his first business. He shared about how disappointed he was when it failed
After the setback, he went back to work as a sales merchandiser, and years later, joined his friend’s cafe as a head chef. During that period, he continued to work on his passion, creating and experimenting on different recipes and concepts.
Do It Or Die
Big Boys is Janson’s second venture into the food industry.
The decision to start Big Boys was difficult due to a lot of factors and he almost gave up the idea. But his wife told him: “Just do what you like and do what you are strong at. Find a place (to start over again) and do it or die.”
He laughed when he recalled his wife saying the words “do it or die” to him. Four simple words with so many struggles and hardship behind them. More than many would understand.
“I want to let younger people know my story, to tell them actually they can do it.”
In sharing his journey, Janson hopes to inspire those who have dreams, to not give up and continue to work towards their goals and one day, turn them into reality.
Outlet Information:
Address: 144 Upper Bukit Timah Road, Beauty World Centre #04-25, Singapore 588177
Contact: +65 9171 0668
Operation Hours: Tuesday to Sunday 1130am to 830pm
(Closed every Monday)
Facebook Page: https://www.facebook.com/BBsizzling
More Details: https://sg.foodinlocal.com/listing/big-boys-sizzling-hot-plate/
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