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."
I was planning on a trip to check out the hawker stalls this year. Hope this helps, not hurts.
bkmk
My father’s favorite dish was a type of soy sauce chicken and rice. So I had allot of it as a kid. Tooo much. So I won’t eat it anymore. But other family members still eat it. A vinegar, garlic dipping sauce went with it. Mr Chan Hon Meng’s chicken looks better than what I had as a kid.
Personally, I prefer General Tso’s Chicken or Coconut Chicken. And I get it regularly.
Sing food is different...I love Hong Kong, but to experience Nongsa cuisine you must go to Singapore. Two very different cities.
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