Explore the inspiring journey of Chef Chan Hon Meng, Singapore’s renowned culinary maestro. From humble beginnings to Michelin stardom, learn about his passion for cooking, his signature dishes, and the secrets behind his delectable creations. Discover the story of a true culinary icon who has captivated taste buds worldwide.
Introduction
Chan Hon Meng, also known as Hawker Chan, is a Singaporean chef who gained international fame for his soy sauce chicken dish, which earned a Michelin star in 2016. He is the owner and chef of Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, a hawker stall located in the Chinatown Complex in Singapore. Chan’s story is a true rags-to-riches tale, as he worked his way up from a young boy selling street food to becoming a world-renowned chef.
Early Life and Career
Chan Hon Meng was born in 1963 in Ipoh, Malaysia, where his family ran a small noodle stall. He was the second youngest of five siblings and spent most of his childhood working in the family’s stall. When Chan was just six years old, his father passed away, leaving his mother to raise the children and run the business on her own.
Despite his young age, Chan was expected to help out at the stall, and he quickly learned how to cook and serve food. As he grew older, he became more involved in the business, eventually taking over the cooking duties from his mother. By the time he was 15 years old, Chan had become the main cook at the stall, serving up delicious noodles to customers every day.
In 1980, Chan’s mother decided to move the family to Singapore, where she hoped they could build a better life for themselves. They settled in the Chinatown area, where they opened a new noodle stall. However, the business struggled to gain traction, and Chan eventually left to work for other hawker stalls in the area.
Chan spent the next 20 years working as a cook for various hawker stalls around Singapore. He gained a reputation as a skilled chef and was known for his ability to make delicious dishes using simple ingredients. However, despite his talent, Chan struggled to make a living, as the hawker business was notoriously difficult to succeed in.
The Birth of Hawker Chan
In 2009, Chan decided to strike out on his own and open his own hawker stall. He partnered with a friend and together they opened Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, a small stall located in the Chinatown Complex. Chan’s goal was to serve high-quality, delicious food at affordable prices, in order to attract customers and build a loyal following.
At first, the business was slow to take off, and Chan struggled to make ends meet. However, he was determined to succeed and continued to refine his recipes and cooking techniques. He experimented with different ingredients and methods, eventually coming up with a recipe for soy sauce chicken that he believed was truly special.
The dish was simple, consisting of tender, juicy chicken that had been marinated in a mixture of soy sauce, sugar, and spices, and then roasted until it was golden brown. It was served with rice and a side of vegetables, and customers quickly fell in love with its delicious flavor.
The Michelin Star
Despite the success of his soy sauce chicken dish, Chan never expected to win a Michelin star. He had always viewed his business as a simple hawker stall, and never imagined that he would be recognized by one of the most prestigious culinary organizations in the world.
However, in 2016, that is exactly what happened. The Michelin Guide, which had recently expanded to include hawker stalls and street food vendors, awarded a star to Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, making Chan the first hawker stall owner in the world to earn such an honor.
