The Michelin effect: Can it spur a new generation of hawkerpreneurs?

Winning a star has been good for the business of two hawker stalls, but industry experts also hope it will spur a new generation of hawkerpreneurs to win the accolade

After winning a Michelin star, Mr Chan Hon Meng of Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle has been able to take his brand of soya sauce chicken and rice global.
After winning a Michelin star, Mr Chan Hon Meng of Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle has been able to take his brand of soya sauce chicken and rice global. PHOTO: LIANHE WANBAO FILE
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The Michelin Guide's launch of its first Singapore edition in 2016 made global headlines.

Two hawker stalls, Hill Street Tai Hwa Pork Noodle in Crawford Lane and Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle at Chinatown Complex in Smith Street, were each awarded one star alongside top local restaurants. Singapore quickly became known as the city with the cheapest one-Michelin-starred meal in the world - just $2 for a plate of chicken rice.

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A version of this article appeared in the print edition of The Sunday Times on September 02, 2018, with the headline The Michelin effect: Can it spur a new generation of hawkerpreneurs?. Subscribe