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'I hate you': Addy Lee details fallout with Quan Yi Fong and Eleanor Lee in livestream , Entertainment News

'I hate you': Addy Lee details fallout with Quan Yi Fong and Eleanor Lee in livestream , Entertainment News

AsiaOne14-05-2025

Celebrity hairstylist Addy Lee confirmed that he had fallen out with local host Quan Yi Fong and her daughter, actress Eleanor Lee, in an explosive livestream on Tuesday (May 13) evening.
During the livestream, the 54-year-old, who is the former owner of Monsoon Hairdressing Group, shared that he has known Yi Fong, 51, since he came to Singapore from Malaysia close to three decades ago under a friend's recommendation to be a hairstylist for her and host Guo Liang.
"We had a good relationship like family then... She gave me a boost in my career... While I succeeded because of her, I was also ruined by her," said Addy, who was also Eleanor's godfather.
Addy then recounted how their friendship went downhill about four years ago when he started doing sales livestreams for his hair products during the Covid-19 pandemic.
"The first time I did sales livestream with [a staff member] selling shampoo, I earned $5,000 in an hour. Yi Fong noticed that and I told her that it could get quite good earnings. I asked her if she wanted to join me and she agreed. We earned $10,000 that night," he shared.
Addy's expose comes after an audio leak in late April where Eleanor — who is mostly based in China — is accused of calling most Chinese nationals "stupid" and saying she is "not here for the fame but for money".
This resulted in an uproar among patriotic Chinese netizens and while the 25-year-old and her management denied she was the person in the audio clip in respective Weibo posts on May 10, netizens speculated she may be digitally removed from her upcoming drama The Journey of Legend, rumoured to premiere soon.
Addy made a Facebook post on May 12, writing that "karma" had befallen a mother and her daughter. While he did not name the pair, netizens deduced he was referring to Yi Fong and Eleanor, as they were speculated to have fallen out in 2020.
He made a separate post on the same day, sharing that he had received messages from a person claiming to be from Eleanor's management agency, telling him not to "add fuel to fire". The fallout
Addy said he and Yi Fong started selling hair products together then as sales was good. At one point, he alleged Yi Fong sold her home and moved into his home with her non-celebrity boyfriend and Eleanor — without paying rent.
"My assistant gave up their room for them and slept in the living room. I also paid for their living expenses. That's okay, those who know me knows that I am not particular with small things like these," he claimed.
After a month of doing livestreams together, Yi Fong allegedly commented that there was no variation in the products they were selling.
He said: "She said it was difficult to do a livestream with me because I didn't respond to her. I told her it was difficult for me to do so because I was counting with my calculator."
He also claimed that Yi Fong earned about $300,000 a month from the sales livestreams. During one, she allegedly became angry and ignored everyone while she sat at the side, directing all questions from viewers to Addy instead.
Addy recounted: "I heard from my assistant that when [Yi Fong and Eleanor] were having their lunch, they said I made used of their popularity for the livestream."
He was also humiliated by her attitude towards him: "That was the first time in my life that I was so traumatised. After the livestream ended, I went to my room and cried."
Instead of reconciliating, Addy said he received a message from her: "She told me, 'Since you don't want to come out of your room, it means you don't want to see or explain or listen to me. In that case, we would move out and not bother you... Initially, I wanted to have a chat with you, but you stayed in your room for the whole day. I think you also don't want to face me. I would back out automatically and not bother you in the future anymore."
He responded to her then that he tried to do better for their livestream but was disappointed by how he was treated by her.
That was the last contact they had, according to Addy. Getting friendly with rival
About a week after the fallout, Addy noticed from a social media post that Eleanor had gotten her hair done by celebrity hairstylist David Gan.
He said: "I can't deny that David does style hair well... But [Eleanor] commented in the post, and how would you feel if it's your daughter, saying, 'Thank you for saving my damaged hair.' This seemed to imply that my salon director (at that time) spoilt her hair and didn't do a good job."
Addy recalled she had previously bleached her hair and later wanted to perm it. He clarified that said salon director would have told her that her hair would be damaged and to consider clearly before doing it.
He explained: "If you were smart and someone with wisdom, you wouldn't have gone to my former rival's salon for a haircut and made a comment to damage our business reputation. My salon director would have been deeply hurt [by your comment]. When you imply that their hairstyling skill is poor, it would damage their reputation.
"It doesn't matter if you use someone else to anger me but don't harm my director. They have quite a lot of clients and it's not right of you to harm them like that. This is why I say this is retribution." Disappointed with Eleanor Lee
Addy shared that he was also disappointed with how Eleanor turned her back on him when he had contributed to her upbringing.
He said: "If you are a good daughter, you would have persuaded your mother that your godfather had treated both of you well and took care of you. When she quarrelled with her mother, I had to spend a lot of time explaining for both of them, especially when her mother is so stubborn."
He claimed that he had spent money on Eleanor's welfare, including paying for her overseas trips, shopping and part of her school fees while she studied in an international school in Singapore. Eleanor was a student at Nexus International School.
Addy also claimed how he had introduced his contacts in Shanghai to Yi Fong and Eleanor, helping the latter clinch an Apple commercial deal which helped her acting career in China later.
When netizens asked during his livestream if he regrets knowing them and if Eleanor repaid her gratitude after she began earning an income, he said: "Actually yes, I regret a lot. She didn't [repay me] and I have never taken a single cent from her. If I recall, she has also never treated me to a meal. I am very sad. How did I get controlled and treated by a pair of mother and daughter like that."
A netizen also asked if Addy has any animosity towards Yi Fong, which he responded: "Yes, I hate you, Quan Yi Fong."
He said he wouldn't contact them or help them and wouldn't want to be associated with either of them anymore.
[[nid:717895]]
yeo.shuhui@asiaone.com
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ST PHOTO: KEVIN LIM Where: Stall 5, 01-06 Food Republic, BreadTalk IHQ, 30 Tai Seng Street Open: 10am to 8.30pm daily Tel: 8209-6690 L5 Bak Kut Teh: Recreating the flavours of Klang Da Gu (big bone, top left), Xiao Gu (small bone, top right), Lala Bak Kut Teh (centre) and Penang Signature Ngoh Hiang (bottom left), with Scallion Rice and plain rice at L5 Bak Kut Teh. ST PHOTO: TARYN NG Mr Gong learnt to cook the dish from his father, who sold bak kut teh out of his kampung house's front yard in Klang. After moving to Singapore at age 18, he continued cooking the dish as a way of holding on to the taste of home. For more than three decades, he prepared it twice a month for friends and family. They enjoyed it so much that they encouraged him to open an eatery. L5 stands for Lao Wu. The numeral 5 is a play on 'Wu', which is his surname, and 'Lao' means 'old' in Chinese, representing heritage and tradition. Naming the eatery 'L5' is intended to resonate with younger diners used to shorthand and acronyms. At the 50-seat eatery, the Klang-style broth is made fresh daily with long-simmered pork bones, dark soya sauce and 18 herbs refined through months of testing. True to the style in Klang, the eatery serves Xiao Gu ($8.90++), which refers to a leaner cut of the pig's hind leg. Xiao Gu (small bone) Bak Kut Teh. ST PHOTO: TARYN NG Da Gu ($8.90++) is a fatter cut of the hind leg. The herbal broth is aromatic without being too bitter or astringent. Da Gu (big bone) Bak Kut Teh at L5 Bak Kut Teh. ST PHOTO: TARYN NG Try the Scallion Rice ($1.50++) to complete the Malaysian bak kut teh experience. A skilful home cook, Mr Gong is behind the recipes at the eatery, including Penang Signature Ngoh Hiang ($6.90++), which uses a Penang brand of five spice. Pork belly strips and yam cubes give the filling, wrapped in beancurd skin, added texture. Penang Signature Ngoh Hiang at L5 Bak Kut Teh. ST PHOTO: TARYN NG Where: 01-30 Grantal Mall @ MacPherson, 601 MacPherson Road Open: 11am to 10pm, Tuesdays to Sundays; closed on Mondays Tel: 8801-5229 En Yeoh's Bak Kut Teh: Teahouse by day, izakaya by night A collaboration between a Klang hallmark brand, Yeoh's Bak Kut Teh, and Japanese restaurant group, En Group, En Yeoh's Bak Kut Teh is the group's first concept that is not fully Japanese. Its fourth and newest outlet at Changi City Point opened in May 2025 . En Yeoh's Bak Kut Teh's newest outlet at Changi City Point. PHOTO: EN YEOH'S BAK KUT TEH 'We have 25 years of Japanese F&B experience and decided to fuse Japanese influences into the bak kut teh menu,' says Mr Ng. Hokkaido pork is used for the bak kut teh, and soumen instead of mee sua is used in the menu. Even the rice is Masshigura rice grown in Aomori prefecture. Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90++ for one person, $18.90++ for two people) comprises pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in an earthy ambrosial broth. The Signature 4 Types Assorted Meats Claypot Bak Kut Teh comes with pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in a herbal bak kut broth. PHOTO: EN YEOH'S BAK KUT TEH En Yeoh's Signature Edamame ($6.50++) is Japanese edamame and sliced cuttlefish stir-fried in bak kut teh sauce. En Yeoh's Signature Edamame. PHOTO: EN YEOH'S BAK KUT TEH For drinks, there is Warm Your Heart And Stomach ($20++), a cocktail of herbal bak kut teh broth mixed with Moutai Chun and Nu Er Hong. En Yeoh's Bak Kut Teh has a cocktail selection which includes Warm Your Heart And Stomach, a warm cocktail featuring herbal bak kut teh broth, Moutai Chun and Nu Er Hong. PHOTO: EN YEOH'S BAK KUT TEH Where: B1-30 Changi City Point, 5 Changi Business Park Central 1 Open: 11am to 10pm daily Info: Old Street Bak Kut Teh (Telok Ayer): Tradition meets karaoke The fourth and newest outlet of Old Street Bak Kut Teh opened in April 2025 in a conserved Telok Ayer shophouse to mark the chain's 15th anniversary. Old Street Bak Kut Teh (Telok Ayer) occupies a shophouse. ST PHOTO: DESMOND WEE Founded in 2010 by husband-and-wife team Jason Lim, 59, and Priscilia Koh, 55, the brand has evolved with each outlet. Mr Lim Kuan Yiou, who is the eldest son of the founders, says: 'Our first outlet was also a shophouse. This (newest) one has a mural of Chinatown's old street life – and a KTV room with a $500 minimum spend. My dad's a karaoke fan. That was his idea.' Mr Lim Kuan Yiou, business development director of Old Street Bak Kut Teh, at the Telok Ayer outlet's private KTV room. ST PHOTO: DESMOND WEE The chain's clear, flavoursome broth has a lightly gelatinous texture and is not too peppery. 'We don't use a central kitchen,' says Mr Lim. 'The soup is boiled in small batches throughout the day, so it stays fresh. That's how the clarity and taste stay consistent.' The Pork Ribs Soup ($10.50+ for small, $14+ for large) follows a Teochew-style recipe with white peppercorns from Sarawak and chilled pork bones flown in from Europe. Bak Kut Teh set at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Dry Bak Kut Teh ($12.20+ for small, $15.70+ for large) is tossed in a Malaysian-style sauce with okra and cuttlefish. Dry Bak Kut Teh at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Soya Beancurd ($3.10+) and crispy, pillowy You Tiao ($2.60+) are made from scratch at the outlet. Soya Milk and Soya Beancurd are freshly prepared at Old Street Bak Kut Teh (Telok Ayer) every morning. ST PHOTO: DESMOND WEE From 6pm, bar bites such as Grilled Iberico Pork Jowl ($28+) and Grilled Pork Skewer ($6+) are available. Where: 112 Telok Ayer When: 7.30am to 11pm daily Tel: 8512-2856 Info: The Teochew Kitchenette @ Keong Saik: Bak kut teh in a zi char restaurant More than bak kut teh is offered in this Teochew eatery, which serves up favourites such as claypot pig liver and steamed squid. The Teochew Kitchenette @ Keong Saik, which opened in November 2024 at 26 Keong Saik Road, is much bigger than its flagship at Block 7 Tanjong Pagar Plaza and also has a larger menu. The original eatery, which opened in 2017, serves Teochew Fish Soup ($7.80) and Homemade Prawn Roll ($6.50 for five pieces). Homemade Prawn Rolls at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG While business is brisk there, it seats just 20 diners indoors and 20 outdoors, compared with the 60-seat Keong Saik outlet. Run by husband-and-wife team Lee Hon Tat, 55, and Rebecca Koh, the Keong Saik outlet is fully air-conditioned – a draw for tourists and families. Its Premium Pork Loin Rib Soup ($8 for one piece, $15 for two) uses fresh chilled prime pork ribs and Sarawak pepper. The broth is based on Ms Koh's maternal grandmother's recipe, adjusted over six months for modern palates. Premium Pork Loin Rib Soup at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG Signature dishes include Claypot Pig's Liver ($13 for regular, $19 for large), with pork liver prepared to remove odour and achieve a powdery texture. Claypot Pig's Liver at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG The bouncy yet tender Steamed Squid ($16 for one, $29 for two) is popular. Steamed Squid at The Teochew Kitchenette. ST PHOTO: TARYN NG Where: 26 Keong Saik Road Open: 11am to 3.30pm and 5 to 9.30pm (Mondays to Saturdays), 11am to 3.30pm and 5 to 9pm (Sundays) Tel: 8338-7106 Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Check out ST's Food Guide for the latest foodie recommendations in Singapore.

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