How This Singaporean Street Vendor Became The Best Chef In The World

Chan Hong Meng: The Street Vendor

Chan Hong Meng is the owner of a hawker stall known as "Hong Kong Soya Sauce Chicken Rice and Noodle" in Outram, a small park neighborhood in Singapore.

Meng is a Malaysian-born chef who has gained his professional training from Hong Kong. He is so good at his job that people wait for three hours or even more to eat his chicken, pork belly, rice, and noodles.

Meng's popularity in Outram is not new. His hawker stall is always filled with eager diners who are willing to wait for hours to get a taste of his delicious food.

Chan Hong Meng: The Michelin-starred Street Vendor

Little did he know that his life is going to take a huge turn. In July 2016, he received a call from Michelin guide and got invited to a gala. He was shocked to be summoned by the world most prestigious food guide.

Michelin star is the highest achievement for any restaurant or hotel. If you get a nod from Michelin, your business will change overnight. Michelin is like a Nobel Prize for chefs all around the world.

So you can imagine Meng's surprise on receiving the call from Michelin. He said, "Are you joking? Why would Michelin want to come to my stall?" in a video recorded for Michelin.

Singapore and Michelin

Singapore has a unique food culture. The hawker stalls occupy most of the space in the streets and markets. Those food stands serve dishes of all kind. You can eat fried, baked, spicy or steamed bits and pieces of delicious goodies. These street hawker stalls are an imminent part of Singaporean culture offers the best food in really reasonable price.

Considering the relationship of food and Singapore, it should come as no surprise that the country has the first Michelin-starred street vendor in the world.

The Criticism on Michelin and its Response

Michelin star has been gathering criticism for past few years. The company is criticized for its methods and rating system. It has been accused of bias and secrecy. The ultimate conclusion is that Michelin is not the right authority to rank the best restaurants of the world.

However, despite the criticism, Michelin star remains the symbol of excellence and chefs go crazy to get their restaurants or hotels Michelin-starred.

It's not like that Michelin has turned deaf ears to the criticism. In response to the accusations, Michelin is trying to include diversity in food and expand its reach to the far-flung corners of the planet.

Chan Hong Meng Deserved it

By honoring Chan Hong Meng and his hawker stall "Hong Kong Soya Sauce Chicken Rice and Noodle", Michelin guide acknowledged the much deserved Singaporean food culture and broke its own barriers of what's considered as the best.

Now you can get Michelin-starred food for as low as $2. Regardless to say that it's a humongous shift for Michelin from expensive to affordable.