Head chef Chan Hon Meng Postal/ZIP code 050335 Food type Street food | Rating Country Singapore Postal code/zip 050335 | |
Street address Block 335 Smith St, #02-127, Chinatown Food Complex | ||
Danielfooddiary hong kong soya sauce chicken rice and noodle
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Singapore. It is owned and run by Chan Hon Meng. In 2016, it became one of the first two street food locations in the world to be awarded a star in the Michelin Guide.
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Description
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall, one of over 6,000 such stalls within Singapore. It is owned and run by Chan Hon Meng, and has a signature dish of soy sauce chicken served with rice. On average it sells around 150 lunch chicken dishes each day; as of 2016, these dishes were priced at S$2. It is staffed by Hon Meng and two assistants. The stall itself is fairly typical for those in Singaporian hawker centres, featuring a neon sign and rows of hanging cooked chickens.
Reception
Hong Kong Soya Sauce Chicken Rice and Noodle became one of the first two street food stalls in the world to be awarded a Michelin Star, alongside Hill Street Tai Hwa Pork Noodle, gaining the recognition in the 2016 list for Singapore. This was the first time that Singapore had a Michelin Guide created for it. Hon Meng hoped that the award would result in more young people entering similar businesses, as he has concerns about stalls being run by elderly chefs with no successors to inherit them. Following the announcement of the Michelin Star, the queues at the food stall have increased in length and a two-hour wait is not uncommon. Sales have also increased, from the previous average of 150 dishes per lunchtime to around 180. Hon Meng said that he would not increase the prices of his dishes, saying "it’s not fair to raise them just because I won an award, in fact, my suppliers have increased prices four times in the last seven years and I’ve not changed my prices at all. I will continue trying to absorb the price increases until I really can’t do it."