Popular joint: Customers queueing up at the Hong Kong Soya Sauce Chicken Rice and Noodle stall in Singapore. — AFP
SINGAPORE: Less than 12 hours after his stall was awarded one star in the inaugural Singapore Michelin Guide, 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 and Noodle outlet even before it opened yesterday morning.
Following his award, Chan is considering introducing new dishes and opening another outlet. He told The Straits Times he had no plans to raise prices, but “you never know what can happen in the future”.
“Even if I raise prices, customers will definitely not have to pay more than S$20 (RM60) for a chicken.
“When I first opened 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.”
Chan’s wife, 40-year-old Irene Quek, who helps out at the stall sometimes, was pleased to see his culinary efforts recognised.
“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,” she said.
Salesgirl Cynthia Ang, 46, who has eaten at the stall every week for over five years, praised the food as “cheap and good”. — The Straits Times/Asia News Network
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