Chef Chan Hong Myung from Singapore. Singaporean street food vendor wins Michelin star

This year, Jang Hong Myung, the owner of Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore's Chinatown, received a Michelin star and was applauded by the whole world: this is the first time in the history of a food guide that a street food stall has received a prestigious mark. But it's not the first time a democratic establishment gets a star - Asian Michelin inspectors are crazy about street food and fast food and not as conservative as their European counterparts. Which, to be honest, can not but rejoice.

Hong Kong Soya Sauce Chicken Rice and Noodle, Singapore

Without looking for it on purpose, this little kiosk on Smith Street is easy to miss. We could write that you recognize him by the long line at the distribution window, but we would be cunning - in Chinatown, an oasis of food courts and hawkers, there are lines at almost every tent, somewhere a little longer, somewhere shorter. And this is not surprising: in the most expensive city in the world, where the average check is noticeably higher than in other Asian cities, tasty and democratic street food developed as a counterbalance to the elite restaurant culture. This, by the way, is the answer to the question of how the Michelin inspectors even found Jang Hong Myung: to visit Singapore and not go through the street “noodles” there is a crime for any foodie.

Account: $3 to $14

Tim Ho Wan, Hong Kong

The chain of eateries is, of course, not a street kiosk with smoked duck, but for the Michelin guide it is the same exotic. The first 20-seat Tim Ho Wan (“Bringer of Luck”) restaurant in Hong Kong's Monkok district opened in 2009. They served and still serve dim sums, pork dumplings with shrimp and vermicelli rolls with beef - not God knows what a complicated meal. But it would be a mistake to think that the same ordinary people cook it: the owner and founder of the institution, Mak Kwang-pui, was the “lord of dim sums” in the fashionable Lung King Heen at the local Four Seasons and quit there to open his own business. He quite succeeded - after the success and the Michelin star Tim Ho Wan began global expansion and now there are restaurants of the chain in Singapore, Kuala Lumpur, Bangkok and even Melbourne.

Account: $4 to $15

Nakajima, Tokyo

The hallmark of this small restaurant in Shinjuku is sardines. They are served here for lunch in five varieties, and all the pleasure will cost 800 yen (about $8). The lunch menu includes exquisite Japanese kaiseki cuisine, but it is already noticeably more expensive: a set costs about $50. The story of a family that has held Nakajima for three generations is free. Just to whet your appetite, let's just say that the current owner's grandfather was the chef of Japan's famous Hoshigaoka-saryo restaurant, opened in 1925 by epicurean artist Rosanjin.

News that simple street food diner, located in Singapore's China-Town, was included in the list of the best restaurants and was personally awarded by a Michelin representative, promptly stirred up the whole of Singapore. The most surprising thing is that the diner lacks features, it is not at all different from competitors located nearby. And it certainly didn't have an edge over the thousands of other eateries in Singapore. She did not have expensive advertising and large signs, and people who came to her ate with simple chopsticks from plastic dishes. The interior also did not stand out from hundreds of others. But now you can see long queues at the modest showcase of Hong Kong Soya Sauce Chicken Rice & Noodle, because there are many people who want to visit this place.

It should be noted that the menu of this street food does not differ in its originality. Has the simplest dishes: chicken with noodles, vegetables with oyster sauce. The price is from a couple to 5 Singapore dollars, which does not significantly affect the budget of the visitors who came. There are also more expensive dishes, for example, grilled chicken will cost $14. And the most interesting thing is that after the Michelin inspectors, the owner, part-time chef, Chan Hon Men, does not want to raise prices for his goods.

“I feel a slight bewilderment, because my opinion is that street food cannot fight in the world arenas, and it turned out to be wrong to receive awards, ”the owner of the institution said in an interview with Reuters. He also expressed his hope that this star will be a stimulus for the younger generation. And the stereotypes that Street Food is an occupation for people already well over 40 will be broken.

Another star for a street food diner.

But the lucky recipient of the award was not only Chan Hon Men. The Hill Street Tai Hwa Pork Noodle also received a nod from the auditors. Unlike its predecessors, there have been rumors about this place for a long time, allegedly they make the most beautiful bak chor. A traditional Singaporean dish consisting of noodles and minced pork. As the owner of Tan Chai Sei said, “I saw the line in front of the diner long before it opened.”

Here is a review left by a TripAdvisor user. “I have visited many establishments where bak chor is made, but I think this is the best. The noodles have good taste, in addition there is a good portion of the sauce. The only negative is the waiting time, sometimes it reaches up to an hour, but the result justifies the time”
As it became known, you spend a long time in the institution before the noodles are brought to you, and the prices here are higher, starting at $ 5. But the auditors were able to stand in line and spared no expense to try the noodles in this street food. Subsequently, the star has already been assigned to the institution.
The owner did not expect the guides to visit his diner, and certainly did not think of the star as a reward. After all, the star is given to establishments that serve quality food. And people should have a desire to come here again. Well, in Singapore, there is a large selection for gastronomic gourmets, because the fight here is at a high level.

Singapore is an amazing country. In just 30 years, it has evolved from a criminal port city into the most modern, safe and prosperous city-country on the planet. Today it is a city that gives birth to creative people - designers, architects, artists, musicians, photographers, fashion designers and excellent chefs.

In this wonderful country there are no slums, traffic jams and almost no crime. Their streets are so clean that eateries and street cafes are rated on par with the most fashionable and expensive restaurants.

Fast food, Michelin and gourmets - the stars aligned

Knowing the history of Singapore and its current state, it is not surprising that two street vendors have already been awarded a Michelin star. The famous restaurant guide honored Hill Street Tai Hwa Pork Noodle and fast food Hong Kong Soya Sauce Chicken Rice.

The owner and chef of Hong Kong Soya Sauce Chicken Rice, Chan Hon Meng, said: “I never thought that street trading could become a global trend.” He also expressed the hope that future generations will love establishments of this kind.

It is worth noting that the most famous restaurateurs in the world fight for Michelin stars. Even one Michelin star immediately brings the restaurant to the level of the world elite and gathers crowds of gourmets. Two stars means that it is worth making a detour during the trip to visit it, three - the restaurant is worthy of a special trip.

So two street cafes in Singapore received what is called a "star from heaven" and became on a par with famous restaurants around the world.

The cheapest food in the guide

Prices at the now world-famous eatery start at 2.5 Singapore dollars, which is about 40 UAH, and the most expensive dish costs 14 Singapore dollars.

Chan Hong Meng, after receiving the award, said that he would not raise prices in his cafe. And the next day, as always, he opened his tent on time. After all, every morning there is a queue for noodles with chicken and rice cooked according to a special recipe.

What you need to do to get a Michelin star

Now celebrity chef Chan Hong Meng started working at the age of 16 helping his parents in Malaysia. And he was trained in the wisdom of cooking by a famous Hong Kong chef. That is why the word Hong Kong is present in the name of his institution.

While teaching Chan Hong Meng, his mentor once joked that the most he could achieve was to get into the Michelin guide. And now, after many years of hard work, on one very ordinary day, the staff of the famous guide came to his tent and invited him to the appointment ceremony. At their invitation, the chief asked in surprise: “You must be joking?” and clarified whether an outdoor tent could be awarded a restaurant award.

The famous Michelin restaurant guide himself comments on his actions as follows: “We rate the food, not the place.” And it is true. After all, often gourmets specially go to a restaurant with 2-3 Michelin stars, anticipating the pleasure not only of food, but also of silver cutlery and waiters in snow-white gloves. However, sometimes they get "just" a good dinner and then experience some disappointment.

Help for travelers in Singapore

If you are planning a trip to Singapore and are a fan of delicious food or want to try Michelin-starred dishes, write down the addresses of eateries:

335 Smith Street

#02-166 Chinatown Complex Market & Food Center

Hill Street Tai Hwa Pork Noodle

A Singaporean street chef has won a Michelin star. As the newspaper notes, the culinary master is so popular that every day a queue of people who want to try his cooking line up at his counter.

Jang Hong Myung owns a small business - he owns a Hong Kong Soya Sauce Chicken Rice and Noodle tent. The chef offers noodles with soy sauce and chicken to visitors.

"I learned to cook from a Hong Kong chef. It all started when I dropped out at 16 to help my parents in Malaysia and decided to become a chef. My mentor told me, 'The most you can achieve is to be on the Michelin Guide'." , - said Jang Hong Myung.

The teacher's instructions were not in vain. One day, people came to a street cook who introduced themselves as employees of a French company and invited him to the award ceremony of the most prestigious award for restaurateurs around the world.

“It was so unexpected for me! Then I asked: “Are you kidding?” And clarified whether an ordinary street tent can get a prestigious star,” the chef shared.

It turned out that it can.

"We don't rate the place, we rate the food," Michelin said.

The Michelin Red Guide is the most famous and influential restaurant rating in the world. Sometimes referred to as the "Red Guide", the guide has been in production since 1900. The very first rating was made by Andre Michelin, one of the founders of the French tire company Michelin.