Singapore a hotbed of fabulous street food.
No white tablecloths. No polished wood. No polished waiters either at two modest hawker stalls that were astonishingly and deservedly awarded prestigious stars with the publication of the first Michelin Guide to Singapore that features 29 dining venues In addition to fine dining establishments, the Michelin evaluators had their work cut out for them checking out 100-plus open-air “hawker” centers and some 6,000 stalls selling traditional food.
Chan Hong Meng has been making the honored Hong Kong Soya Sauce Chicken Rice and Noodle for 35 years. Even before Michelin bestowed its star on it, people never had a problem finding that stall in the Chinatown Complex, because there is always a line. The 51-year-old Chan serves 150 portions of his signature chicken rice dish each lunchtime for less than $2 a portion. He told reporters that he has no immediate plans to increase the price of his food.
Tang Shay Sang’s Hill Street Tai Hwa Pork Noodle located, according to the website, “Behind Immigration and Checkpoint Authority Building,” also specializes in noodle dishes but the favored protein is pork. “One and Only Original (No Branch)” proclaims a sign.
Singapore is the first south-east Asian country to be rated by the Michelin Guide. I’m hungry.