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| {{Infobox restaurant | |||
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| | name = Hong Kong Soya Sauce Chicken Rice and Noodle | |||
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| | established = <!-- {{Start date|YYYY|MM|DD}} --> | |||
| | closed = <!-- {{End date|YYYY|MM|DD}} --> | |||
| | head-chef = Chan Hon Meng | |||
| | food-type = ] | |||
| | rating = {{michelinstar|1}} (Singapore 2016) | |||
| | street-address = Block 335 Smith St, #02-127, Chinatown Food Complex | |||
| | postcode = 050335 | |||
| | country = {{flag|Singapore}} | |||
| | coordinates = <!-- or | latitude = | longitude = --> | |||
| | latitude = <!-- or | latd= | latm= | lats= | latNS= --> | |||
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| }} | |||
| '''Hong Kong Soya Sauce Chicken Rice and Noodle''' is a ] stall in ]. 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 ] in the ]. | |||
| ==Description== | |||
| Hong Kong Soya Sauce Chicken Rice and Noodle is a ] 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 ] served with ]. On average it sells around 150 lunch chicken dishes each day; as of 2016, these dishes were priced at ]2.<ref name="telegraph"/> It is staffed by Hon Meng and two assistants. The stall itself is fairly typical for those in Singaporian ]s, featuring a ] and rows of hanging cooked chickens.<ref name="guardianqueue">{{cite news|last1=Han|first1=Kirsten|title=Michelin star for Singapore noodle stall where lunch is half the price of a Big Mac|url=https://www.theguardian.com/lifeandstyle/2016/aug/04/michelin-star-for-singapore-noodle-stall-where-lunch-is-half-the-price-of-a-big-mac|accessdate=August 8, 2016|work=The Guardian|date=August 4, 2016}}</ref> | |||
| ==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.<ref name="telegraph" /><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== | |||
| {{reflist|30em}} | |||
| {{portalbar|Companies|Food|Singapore}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
Revision as of 21:55, 2 September 2016
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