Hong Kong Soya Sauce Chicken Rice and Noodle
| Company type | Private |
|---|---|
| Industry | Food service |
| Founded | 2016 in Singapore |
| Founder | Chan Hon Meng |
| Headquarters | Outram , Singapore |
Key people | Chan Hon Meng (owner and manager) |
| Products | Soy sauce chicken rice and noodle |
Number of employees | 3 |
Hong Kong Soya Sauce Chicken Rice and Noodle () is a street food vendor located in Outram, Singapore, managed and owned by Chan Hon Meng. In 2016, it was among the pioneering street food establishments worldwide to be awarded a Michelin star in the Michelin Guide, although it lost this distinction in 2021. The business has since grown internationally under the brand name Hawker Chan.
Description
Among the more than 6,000 street food stalls throughout Singapore, Hong Kong Soya Sauce Chicken Rice and Noodle is operated by Chan Hon Meng. Its hallmark offering is soy sauce chicken accompanied by rice. Approximately 150 servings of chicken dishes are sold daily, with prices set at S$2 as of 2016. The stall is run by Chan alongside two helpers and showcases typical features of Singaporean hawker centres, such as a neon signboard and roasted chickens hanging on display. Subsequently, Chan launched a dine-in restaurant at 78 Smith Street called Hawker Chan Soya Sauce Chicken Rice & Noodle.
Reception
In the 2016 Singapore edition of the Michelin Guide, this stall was one of only two street food vendors worldwide to receive a Michelin Star, sharing the honor with Hill Street Tai Hwa Pork Noodle. This event marked Singapore’s inaugural inclusion in the Michelin Guide. Although the star was revoked in 2021, the establishment was later recognized with a place in the Michelin Bib Gourmand list.
Chan hoped that the accolade would motivate younger generations to pursue careers in hawker food businesses, particularly addressing concerns about older stall owners lacking successors. Following the Michelin award, customer lines extended significantly, with wait times reaching up to two hours and daily sales increasing from 150 to approximately 180 meals during lunch service. Despite supplier cost increases over seven years, Chan chose to keep prices stable, absorbing additional expenses rather than passing them on to customers due to the recognition.