Malaysian-born Chef Chan Hong Meng, renowned for transforming Singapore’s national dish into an award-winning delicacy, has experienced a remarkable culinary journey. The 56-year-old chef’s voyage started with an apprenticeship at a Hong Kong eatery at the age of 18. After over two decades of honing his skills, Chan took the plunge to open his hawker stall – “Hawker Chan” in 2009.
At this modest stall, he crafted a distinctive take on the city-state’s iconic chicken rice – a flavorful concoction of roasted chicken, seasoned rice, and soy sauce. Hawker Chan’s culinary expertise didn’t go unnoticed; in 2016, his stall was among the three street-food vendors to be awarded a prestigious Michelin star. With his $2.25 signature dish, Chan quickly became a global sensation, known for offering the world’s cheapest Michelin-star meal.
“I became a celebrity overnight. The whole world knew about me and my food. It’s a childhood dream that came true,” Chan recalled. However, this star-studded recognition was not to last forever. In a surprising turn of events, Michelin retracted Chan’s star in 2021. Yet, this setback didn’t discourage the resilient chef. “Whether or not I have the star, life moves on,” he stated.
Instead of dwelling on the loss, Chan continued to perfect his culinary creations. His determination paid off when his offshoot was added to Michelin’s Bib Gourmand list a year later, signifying excellent food served at a reasonable price.
Today, despite some criticisms about a perceived drop in food standards, the Hawker Chan brand continues to thrive. It has expanded globally, with outlets in Singapore, Australia, China, Kazakhstan, and an upcoming pop-up in India. Chan’s outlets collectively serve around 1,000 meals a day, a testament to the ongoing popularity of his dishes.
Through the ebbs and flows of his career, Chan maintains his vision to spread his version of Singapore’s chicken rice globally. “I want people to think of chicken rice when it comes to Singapore food, and Hawker Chan when it comes to chicken rice,” he states. While critics and patrons may have varying opinions, Chan remains committed to his original recipe, ensuring freshness and quality in each serving.
In the face of adversity, Chan’s journey stands as a testament to his resilience and passion for culinary artistry, a beacon for aspiring chefs worldwide.
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