In Singapore, hawker stalls hold a special place as a cherished cultural tradition. Locals eagerly visit these modest establishments, seeking culinary pleasure and the irresistible umami flavor they offer.

Matilda Egere-Cooper, writing for The Culture Trip, shines a spotlight on Hawker Chan, renowned for its budget-friendly $2.50 soy sauce chicken noodle dish. While this Michelin-starred gem garnered widespread acclaim in 2016, it lost its Michelin star in 2021:

At Hong Kong Soya Sauce Chicken Rice and Noodle, from behind a barrier of braised chicken and roasted meats, newly minted Michelin-starred chef Chan Hon Meng—or Hawker Chan as he is fondly known—works at a furious pace, hunched over his chopping board, his well-worn overalls covered in soya stains.

Hawker Chan’s now famous food stall in Chinatown Complex has the unusual accolade of serving the world’s cheapest Michelin-starred meal, where lunch is half the price of a McDonald’s Big Mac.

The single-minded, passionate entrepreneur, who still works 17-hour shifts on his stall, dreams of becoming a global franchise. He’s already opened three branches of Hawker Chan eateries across Singapore and several more across South East Asia.

Singapore’s hawker stall culture is facing challenges as the younger, well-educated generation of the stall owners’ families often choose not to continue the tradition due to the significant amount of hard work it entails.