{"id":10613,"date":"2016-08-09T13:45:20","date_gmt":"2016-08-09T18:45:20","guid":{"rendered":"http:\/\/thewei.com\/kimi\/?p=10613"},"modified":"2016-08-09T13:50:19","modified_gmt":"2016-08-09T18:50:19","slug":"michelin-enters-the-singapore-street-food-scene-causing-both-fame-and-disruption","status":"publish","type":"post","link":"https:\/\/thewei.com\/kimi\/michelin-enters-the-singapore-street-food-scene-causing-both-fame-and-disruption\/","title":{"rendered":"Michelin enters the Singapore street food scene, causing both fame and disruption"},"content":{"rendered":"<p><figure id=\"attachment_10614\" aria-describedby=\"caption-attachment-10614\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49-1024x509.jpg\" alt=\"Chan in the kitchen\" width=\"640\" height=\"318\" class=\"size-large wp-image-10614\" srcset=\"https:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49-1024x509.jpg 1024w, https:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49-225x112.jpg 225w, https:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49-300x149.jpg 300w, https:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49-768x382.jpg 768w, https:\/\/thewei.com\/kimi\/wp-content\/uploads\/Screen-Shot-2016-08-09-at-14.15.49.jpg 1272w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-10614\" class=\"wp-caption-text\">Source: Michelin Guide Singapore via YouTube<\/figcaption><\/figure>52 year old chef Chan Hon Meng has been a street hawker all his life. Before his Singapore food stand opens each day, customers are already queued up to buy his delicious dishes, which costs $2 Singapore \u2013 or USD$1.87 \u2013 the lowest price Michelin-starred meals anywhere in the world.<\/p>\n<p>When <a href=\"https:\/\/guide.michelin.sg\">Michelin<\/a> invited Chan to receive recognition for the excellent quality of his food, the Malaysian-born chef didn&#8217;t quite believe that the invitation was real. But a few weeks later in July 2016, he beamed from ear to ear as the company spokesman welcomed him on stage and <a href=\"https:\/\/guide.michelin.sg\/en\/2016-guide\/hong-kong-soy-sauce-chicken-rice-and-noodle\">awarded<\/a> Chan&#8217;s Hong Kong Soya Sauce Chicken Rice and Noodle restaurant a single, coveted star.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_1dBTqm90A4\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>Producing quality, tasty food at prices low-wage workers can afford is a balancing act, and one which requires long hours and in Chan&#8217;s case, has called for personal sacrifice too. Although his suppliers have raised prices several times over the past two years, Chan has not raised his. <a href=\"http:\/\/www.todayonline.com\/lifestyle\/food\/michelin-star-double-edged-sword-hawkers\">The downside to international recognition<\/a> is that although demand has caused Mr. Chan&#8217;s workdays to escalate to the 17 hour range, at the end of each day he must turn away a long line of hungry customers because provisions have run out. And, now Chan worries about how to qualify for a Michelin star again next year. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>52 year old chef Chan Hon Meng has been a street hawker all his life. Before his Singapore food stand opens each day, customers are already queued up to buy his delicious dishes, which costs $2 Singapore \u2013 or USD$1.87 \u2013 the lowest price Michelin-starred meals anywhere in the world. When Michelin invited Chan to &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/thewei.com\/kimi\/michelin-enters-the-singapore-street-food-scene-causing-both-fame-and-disruption\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Michelin enters the Singapore street food scene, causing both fame and disruption&#8221;<\/span><\/a><\/p>\n","protected":false},"author":28,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,13,2],"tags":[2475,2474,2477,2473,2476],"class_list":["post-10613","post","type-post","status-publish","format-standard","hentry","category-all","category-art-culture","category-restaurants","tag-hawker","tag-hong-kong","tag-michelin","tag-singapore","tag-street-food"],"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/10613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/comments?post=10613"}],"version-history":[{"count":8,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/10613\/revisions"}],"predecessor-version":[{"id":10622,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/posts\/10613\/revisions\/10622"}],"wp:attachment":[{"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/media?parent=10613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/categories?post=10613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewei.com\/kimi\/wp-json\/wp\/v2\/tags?post=10613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}