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Singapore: Sitting down opposite Chan Hon Meng in Singapore’s Chinatown district, the first thing you notice about the 56-year-old chef is his broad smile.
It’s warm and welcoming, not cat-got-the-cream, but the Singapore culinary identity has good reason to be happy.
Chan Hon Meng at his quick-service restaurant in Singapore’s Chinatown.
Credit:Click2View/ Praveen Jose
The day after we meet, he’s off to China for a month to discuss further expansion of his growing Hawker Chan chain, which already has 34 outposts in eight countries from Kazakhstan to Australia.
Once just a street food vendor, he’s enjoyed much success since the awarding five years ago of a Michelin star to his stall, Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, when the French tyre company’s world-renowned restaurant ratings guide launched in the city-state.
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You ll know you re getting closer to one of Singapore s many hawker centres long before you actually arrive. That s because the delicious aromas wafting on the sub-tropical breeze will be of crab, chicken, rice and noodles. We realise it s been a while but let us refresh your memories: hawker centres are those open-air eateries pivotal to life in Singapore, a diverse collection of street food stalls where savvy locals grab quick, delicious and low-cost meals. So ubiquitous are hawker centres that you re never far from one in the Lion City – latest figures show there are a whopping 6000 stalls dotted around more than 110 hawker centres. In fact, so essential is Singapore s hawker culture that it has officially been added to the UNESCO list of intangible cultural heritage.