When you think of Michelin-starred dining, you probably picture white tablecloths, chandeliers, and a bill that makes your wallet cry. But in Singapore, Hawker Chan has completely redefined what it means to earn a Michelin star. This humble food stall—once the world’s cheapest Michelin-starred restaurant—proves that gourmet flavors don’t have to come with a hefty price tag.
I had heard plenty about Hawker Chan’s legendary soya sauce chicken rice, a dish that gained worldwide fame after earning a Michelin star in 2016. The idea of a Michelin-quality meal for under $5 seemed almost too good to be true, so naturally, I had to experience it for myself.
The Location and First Impressions
Finding Hawker Chan is part of the adventure. Originally a stall at Chinatown Complex Food Centre, it has since expanded to multiple locations due to its immense popularity. I visited the Smith Street location, which had a slightly more modern setup than a traditional hawker stall but still retained its no-frills, down-to-earth vibe. The long queue stretching outside was proof that this place still draws in the crowds, both locals and tourists alike.
Despite the line, the service was fast and efficient. The menu was simple, focusing on the few dishes Hawker Chan has mastered over the years. While the soya sauce chicken rice was the clear star, I decided to sample a few other dishes to get a fuller picture of what made this place so special.
The Signature Soya Sauce Chicken Rice
As soon as my plate of soya sauce chicken rice arrived, I knew this was no ordinary hawker dish. The chicken glistened under the light, coated in a glossy, caramelized soya sauce that hinted at a perfect balance of sweetness and savoriness. The meat was tender, juicy, and had absorbed every bit of the rich marinade.
The rice was just as impressive—fragrant, fluffy, and infused with just a hint of chicken fat. Paired with the homemade chili sauce, which had a bright, garlicky kick, every bite was an explosion of flavors. What stood out the most was how perfectly balanced the dish was. The chicken wasn’t overly salty, the sauce wasn’t too sweet, and the textures were spot on. It was the kind of meal that made you stop and savor every bite.
Trying the Other Dishes
While the soya sauce chicken was the main attraction, I couldn’t resist ordering a few side dishes.
First, the char siu (barbecued pork)—tender slices of pork coated in a sticky, sweet glaze. The meat had a slight char, adding a smoky depth to its caramelized edges. It was delicious on its own, but when paired with the fluffy rice, it became even more addictive.
Next was the roast pork, which had the crispiest skin I’ve ever had in a hawker stall. The contrast between the crackling skin and the juicy, fatty pork beneath it was sheer perfection. It was served with a simple side of mustard, which cut through the richness beautifully.
The noodle version of the soya sauce chicken was another must-try. Instead of rice, it came with thin egg noodles, tossed in a light but flavorful sauce that had a deep umami taste. The springy texture of the noodles paired exceptionally well with the chicken, making it a great alternative for those who prefer noodles over rice.
Is It Worth the Hype?
Absolutely. Hawker Chan’s soya sauce chicken rice isn’t just good for the price—it’s good, period. The flavors, textures, and execution are on par with high-end restaurants, yet it remains affordable and accessible to everyone.
Of course, some critics argue that the quality has slightly changed since its rapid expansion. While the original hawker stall no longer holds a Michelin star, the dish still delivers a delicious, well-balanced meal that’s a steal for its price.
The Legacy of Hawker Chan
What makes Hawker Chan special isn’t just the food—it’s the story behind it. Chef Chan Hon Meng, the man behind the stall, started with a simple mission: to serve high-quality, comforting meals at an affordable price. His dedication to perfecting a humble dish like soya sauce chicken earned him a Michelin star, proving that great food doesn’t have to be exclusive to fancy restaurants.
Today, Hawker Chan continues to serve thousands of customers daily, proving that street food deserves as much recognition as fine dining. It’s a testament to Singapore’s vibrant hawker culture, where some of the best meals can be found not in luxury restaurants but in unassuming food stalls.