There is zero chance Chan Hon Meng could have known this was coming.
Eight years ago, Chan opened up "Hong Kong Soya Sauce Chicken Rice & Noodle" in Singapore's Chinatown. Now, he is the world's first street vendor to receive a coveted Michelin Star.
He's worked tirelessly for up to 100 hours per week, chopping and roasting and seasoning. Chan is a master at what he does, and he exudes the attitude of a master-arriving at work before the sun has risen and cleaning up from the day long into the night.
He's learned from other masters, and yet has managed to keep so incredibly humble and focused that even the honor of receiving a Michelin Star seemed to elude him, simply praising the organization for the publicity it has given him.
His journey to a Michelin Star was chronicled by the organization:
It would take Chan a full day's profits to even begin ordering at most Michelin Star restaurants.
Chan's food isn't easy to come by even though it's inexpensive and right out on the street. Lines for his restaurant have been reported to last anywhere from 30-60 minutes, and that's a number just about everyone expects to go up and stay up after the Michelin honor.
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It's worth the wait.
Cantonese in style, the food is not meant to be fancy or flashy. Soya Sauce Chicken is working man's food, relatively simple to cook and not an extensive time commitment for mothers and fathers after they come home from work. Where Chan's food excels is where so many have excelled before him: taking the normal and elevating it to perfection.
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