Hawker Chan: From Michelin Glory to Modern‑Day Buzz
Back in 2016, Hawker Chan—yes, that famed soya‑sauce chicken spot tucked in Chinatown—made headlines by becoming the world’s first and cheapest Michelin‑starred street‑food stall. A pretty neat trick, right? Fast forward to 1 September, and the Michelin committee pulled back the star, sparking a media frenzy and a tidal wave of comments from the internet.
What the Buzz Was All About
- Fans rallying for the stall: A flood of supportive tweets, heart‑felt letters, and Instagram stories praising the unique flavor and the “cult‑classic” vibe the stall had built over years.
- Critics with a different take: Some argued that their menu, as it stands, didn’t hold the lofty standards required for that glittering gold pin. “Restaurant‑grade, not street‑grade!” they exclaimed.
- Neutral ground:* The vents between these two camps. Many folks simply shared a love for the meat and a love for the debate, ending with witty memes about Michelin “might be mis‑using” the acronym “BBQ.”
Hawker Chan’s Response
When asked about the backlash, a spokesperson for Hawker Chan responded to AsiaOne in a mix of candor and calm: “Everyone has their own opinion when it comes to food choices.” The message was clear—no one is wrong, and everyone is heard.
When pressed on quality‑control standards, the same spokesperson emphasized that nothing has changed on the ground since the stall’s 2009 debut. “We keep the same recipe, the same fresh ingredients, the same cooking techniques,” they said, basically singing the same tune that captured the culinary world back in 2016.
Bottom Line
This whole star saga reminds us that culinary glory isn’t just about a shiny badge—it’s about a day‑to‑day commitment to consistency, the love of the cooks, and the appetite for conversation that follows an iconic dish. Even without the Michelin label, Hawker Chan’s story remains deliciously compelling in our food‑curious minds.
Hawker Chan’s 12‑Year‑Old Secret Keeps Serving Classic Soya Sauce Chicken
After a recent tweak that left the team a bit disappointed, Hawker Chan is refusing to let a setback throw them off their groove.
Fresh Daily, No Central Kitchen
The chefs stay true to their roots—every batch is cooked on the spot, keeping the same secret recipe and cooking technique that made their Soya Sauce Chicken a legend for the last decade.
Why the Change in Kitchen Setup Matters
“We don’t believe in using a central kitchen,” the chef explained. “Everything’s better fresh from the grill.”
Mission: Delicious, Affordable, and Unstoppable
Even after a less-than‑glorious recent review, the crew’s mantra is clear: serving tasty meals that won’t dent your wallet.
Eyes on the Future
They’re aiming high: “We’re hoping for the best outcome for the next Michelin guide edition.”
Contact
- Email: [email protected]
