“My family and I don’t have much material wants. The condo is a better investment, ’cos that’s for my wife and daughter too,” said hawker Chan Hon Meng, who tells 8days.sg how his life has changed since winning (and losing) his one Michelin star.
. While his Chinatown stall Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle had robust business, it was still relatively obscure compared to the other hawker winner, Hill Street Tai Hwa Pork Noodle.
He recalled: “I was very excited to win, because I have been working since I was 15 and it’s every chef’s dream to have that kind of global recognition. It means my food has standard.” While he hopes to get his star back, Hon Meng pointed out that maintaining a star also comes with a lot of pressure. He explained: “There are many moving parts in running a kitchen, and there is no satisfying everyone. I realised that people around the world have different views on what Michelin-standard food is. If you want to know whether our food is nice, you can ask the customers too.
The Chans still get their meals “from kopitiams”, though Hon Meng treats himself to a Michelin-starred restaurant once a year, having made friends with some of his fellow star winners. “I would admire how pretty their plating is, and observe how people do things and why they won their Michelin stars,” he said. “But whatever I have now is thanks to my customers and company. Don’t forget your roots. I will always remember how I was just a normal hawker who happened to achieve something.
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