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| ==Reception== | ==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 ], alongside ], gaining the recognition in the 2016 list for Singapore. This was the first time that Singapore had a ] 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.<ref name="telegraph">{{cite news|last1=Kim|first1=Soo|title=Singapore street food stalls get Michelin stars|url=http://www.telegraph.co.uk/travel/destinations/asia/singapore/articles/singapore-street-food-stalls-get-michelin-star/|accessdate=August 8, 2016|work=The Daily Telegraph|date=July 25, 2016}}</ref> 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.<ref name="guardianqueue"/> 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."<ref>{{cite web|last1=Tay|first1=Therese|title=Michelin star a double-edged sword for hawkers|url=http://www.todayonline.com/lifestyle/food/michelin-star-double-edged-sword-hawkers|publisher=Today|accessdate=August 8, 2016|date=August 8, 2016}}</ref> | Hong Kong Soya Sauce Chicken Rice and Noodle became one of the first two street food stalls in the world to be awarded a ], alongside ], gaining the recognition in the 2016 list for Singapore.<ref name=Today/> This was the first time that Singapore had a ] 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.<ref name="telegraph">{{cite news|last1=Kim|first1=Soo|title=Singapore street food stalls get Michelin stars|url=http://www.telegraph.co.uk/travel/destinations/asia/singapore/articles/singapore-street-food-stalls-get-michelin-star/|accessdate=August 8, 2016|work=The Daily Telegraph|date=July 25, 2016}}</ref> 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.<ref name="guardianqueue"/> 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."<ref name=Today>{{cite web|last1=Tay|first1=Therese|title=Michelin star a double-edged sword for hawkers|url=http://www.todayonline.com/lifestyle/food/michelin-star-double-edged-sword-hawkers|publisher=Today|accessdate=August 8, 2016|date=August 8, 2016}}</ref> | ||
| ==References== | ==References== | ||
Revision as of 05:42, 26 August 2016
Restaurant in Singapore| Hong Kong Soya Sauce Chicken Rice and Noodle | |
|---|---|
| Restaurant information | |
| Head chef | Chan Hon Meng |
| Food type | Street food |
| Rating |  (Singapore 2016) |
| Street address | Block 335 Smith St, #02-127, Chinatown Food Complex |
| Postal/ZIP Code | 050335 |
| Country |  Singapore |
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.
Description
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall, one of 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."
References
- ^ Kim, Soo (July 25, 2016). "Singapore street food stalls get Michelin stars". The Daily Telegraph. Retrieved August 8, 2016.
- ^ Han, Kirsten (August 4, 2016). "Michelin star for Singapore noodle stall where lunch is half the price of a Big Mac". The Guardian. Retrieved August 8, 2016.
- ^ Tay, Therese (August 8, 2016). "Michelin star a double-edged sword for hawkers". Today. Retrieved August 8, 2016.
