Hawker Chan, the man behind cheapest Michelin-starred meal, reveals what he likes to eat after a long day

With queues snaking past street corners, things can get very hectic. After all, the queue is made up of hungry people, coming from across the globe, just to try a plate of the Michelin star soy sauce chicken rice. Things can get hectic says Malaysian-born Chan Hon Meng, who is fondly referred to as Hawker Chan but he says that all the effort he puts in is directly linked to the fruits of his labour.

The award of one Michelin Star from Michelin Guide Singapore in July 2016 gave Chan great pride. But it’s also hard work. So, what does he like to tuck into after a busy day? Something quite simple like the man himself. “White fragrant rice,” tells ET Panache.

While he’s eaten at quite a few Michelin star restaurants himself, on his recent trip to India with Singapore Tourism Board (STB), Chan is looking forward to trying Indian food. He says, “Indian cuisine has influenced cuisines across the world, especially those of South East Asia. I have always been intrigued by the variety of flavours that each part of the country offers and I am excited as I will get a chance to taste and experience some of it during my visit this time.”


Chan started his hawker stall because he wanted a change from the more common Hainanese-style chicken rice, where the chicken is typically poached and chilled. Instead, he first cooks the chicken in the Cantonese style of siu mei, where meats are typically roasted in a wood-burning rotisserie oven.

He has since perfected his craft for over 30 years—it's no wonder that his dishes have always been a favourite with locals, boasting hour-long queues during peak hours even before the stall received the coveted Michelin nod.