The Peak (Malaysia) - - The Brief -

Why gour­mands around the world are de­scend­ing on this hum­ble plate of soyabraised chicken on plain white rice.

Eight years ago, Malaysia-born hawker Chan Hon Meng priced his soya sauce chicken rice at $2 a plate, in the hope of en­tic­ing lo­cals more fa­mil­iar with the aro­matic oily rice and white slices of meat in Hainanese chicken rice.

Now, Chan’s Hong Kong Soya Sauce Chicken Rice & Noo­dle at Chi­na­town Com­plex is mak­ing global head­lines as the source of the world’s cheap­est Miche­lin-star meal, af­ter be­ing awarded the cov­eted star in July. Chan, who has since added 30 more birds to the 150 he al­ready sells daily, says in Man­darin: “The stall space is very small, and we don’t have enough man­power ( he has two as­sis­tants) to cope with sell­ing more chick­ens.”

His come­back to dis­ap­pointed cus­tomers who queue two hours, only to have him run out of food: “Would you like to eat some­thing good, or some­thing not so good be­cause I com­pro­mise?”

Here’s what goes into his plate of soya sauce chicken rice.

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