Mr Chan Hon Meng, owner of Hong Kong Soya Sauce Chicken Rice & Noodle working at his stall
Posted on 08/21/2016 4:19:53 PM PDT by dennisw
SINGAPORE - Less than 12 hours after his stall was awarded one star in the inaugural Singapore Michelin Guide, Mr Chan Hon Meng, 51, was back at work whipping up his signature soya sauce chicken dish for customers at Chinatown Complex.
A queue of 10 people had formed at his Hong Kong Soya Sauce Chicken Rice & Noodle outlet even before it opened on Friday (July 22) morning. As of 10.30am, there were 21 people in the queue.
Following his award, Mr Chan is considering introducing new dishes and opening another outlet. He told The Straits Times he has no plans to raise prices, but "you never know what can happen in the future".
He said: "Even if I increase prices, customers will definitely not have to pay more than $20 for a chicken.
"When I was opening my stall, I felt that a lot of chicken rice in Singapore was cooked in the Hainanese style, so I wanted to present a dish in a different style.
"Now that people know I've won this award, I'm a bit afraid of disappointing them."
Mr Chan's wife, Madam Irene Quek, 40, who helps out at the stall sometimes, was pleased to see her husband recognised for his culinary efforts.
She said: "When I heard the news, I was very happy. I am very proud of my husband. He has been working very hard for so many years. I'm glad that he finally got this recognition."
Mr Chan Hon Meng, owner of Hong Kong Soya Sauce Chicken Rice & Noodle working at his stall
The pics clearly illustrate it is good to eat at crowded places.
Anthony Bourdain is a big proponent of “street food”. Often times food from a food cart or street vendor is pure bliss. Owner operated there is often a lot of love cooked into the dish (doubtless some bacteria too)
Booking my flight to Singapore.......
I like those big old tree trunk sections they use to cut/chop up the duck, chicken, roast pork what have you. Seen here in USA too of course. If Chinese do nothing else right....they sure do roast duck right.
Absolutely the best food in South East Asia can be found in shop front stalls like this one, street food and market stalls. The long lines you should look for gives a guarantee against food poisoning, etc. it takes a willingness to eat places you never would walk into here.
If you order wrong, he says “No chicken for you, foreign devil! Come back, one year!”
I awlays tell my patients who are going to Asia that if they are going to eat street food, look for the busy places. The food isn’t sitting around for hours. Crowds=fresh cooking=less chance of bacteria simmering.
I love street food in Bangkok.
Singaporean cooking is so good, especially the seafood, simply made.
Aren’t the street vendors gone. When I was there, they put them in the basement of a foodcourt.
I had always wished for a larger stomach for all the meals I could not participate in when in Bangkok. The one dish restaurants were also so excellent!
Peking Duck has the skin inflated off the flesh, then air-dried for a period of time before cooking.
I’ve visited Singapore a number of times. Always loved the food stalls.
I’ve eaten there, glad to see they are critically acclaimed. Yum!
I agree, street food is bad-mouthed at home, but here it is the way a whole BUNCH of people eat.
Everywhere.
And it’s cheap too. You don’t pay for a restaurant, your expenses are lower.
Anthony Bourdain is a big proponent of “street food”. Often times food from a food cart or street vendor is pure bliss. Owner operated there is often a lot of love cooked into the dish (doubtless some bacteria too)
Sounds like a good way to get Montezuma’s Revenge. No thanks.
Damn ..... now I’m hungry ....:o)
Book Hong Kong instead, under $600 Round Trip (and free bags, meals, and beer/wine). Also not always summer. And the street food is at least as good as Singapore.
Come on....You have actually eaten there? Amazing. Freepers get around.
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