It was previously reported that Ipoh-born hawker Chan Hon Meng gained a Michelin star for his Hong Kong Soya Sauce Chicken Rice and Noodle hawker stall in Chinatown, Singapore, making it the first hawker stall to receive the prestigious award.

In talks with Singapore Chinese-language newspaper Shin Min Daily News (新明日报), the 51-year-old cook revealed that he is asking for at least SGD2 million (approximately RM 6.1 million) as a “guaranteed cooperation fee” for his famed chicken recipe and that he has been in talks with 5 companies to expand his business.

Source: The Straits TImes
Source: The Straits TImes

When asked about why he thinks his chicken recipe is worth so much, he answered, “Even before the Michelin star, my stall is already popular. Now, my business has become more than three times better, with about 160 chickens sold daily”. He also mentioned that he referenced Kay Lee Roast Meat Joint in Upper Paya Lebar Road’s SGD4 million (approximately RM 12.2 million) deal with Aztech Group, an electronic company, in 2014.

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Since receiving the award in July, he estimated that about 90 per cent of his customers now are tourists.

“If so many people from all over the world are visiting my stall, I think my food can be well received in other countries too. It has always been a dream to expand my business overseas and pass it to the next generation,” he said.

Source: The Guardian
Source: The Guardian

According to The Straits Times, Chan stated that he is seriously considering the offer of an international food company, which met most of his criteria. He also added that he is considering the offer because he does not know how long he can continue running the stall at Chinatown Food Complex as he is growing older.

We haven’t tried the chicken rice yet (it’s definitely in our must-eat list), so we don’t know if the recipe is worth the price. But one thing is for sure: Chan’s hard work has paid off 🙂

Sources: The Straits Times, The Star.

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Estee Ang
Love new experiences and the colour purple. Did I also mention that I am obsessed with K-pop as much as I am with food?