When the revered Michelin Guide awarded a Singapore street vendor one of its coveted stars in 2016, people took notice: Chef Chan Hon Meng’s s2 soya sauce chicken had become the world’s cheapest Michelin-starred meal.
Queues began to form at Meng’s stall, Hawker Chan, inside Singapore’s Chinatown Food Complex, and they haven’t stopped.
When Hawker Chan opened its Melbourne store the trend followed through and queues were seen all the way till the main streets.
The true secret to the taste and popularity lies in Chef Chan’s secret sauce which he makes it in a dark secret room. Accompanied with a plate of soft and fluffy jasmine rice, it truly brings the taste of south east Asia to the shores of Melbourne.
The limited menu mirrors Singapore’s with some local adaptations. In addition to the famous Hong Kong style crisp-skin chicken dish you can order roast pork, char siew barbequed or pork ribs. All are available with noodles or rice.
Tucked away from the hustling and bustling city center of Hong Kong in the North Point lies a very special 1 Michelin Star restaurant located on the first floor of the City Garden Hotel, Hong Kong. ‘Yue’ meaning Cantonese in Chinese, is the name of this restaurant serving contemporary Cantonese cuisine. Its master chefs create unique delicacies that incorporate the fundamentals of traditional Chinese cooking. Yue Restaurant has been receiving the 1 Star Michelin Awards for many years consecutively, showing its persistence towards the spirit of maintaining its quality of food and customer satisfaction. Not only is Yue a Michelin Star restaurant, some of its dishes have also won various awards in the culinary industry presented by the Hong Kong Tourism Board.
‘Steamed Minced Pork with Foie Gras and Scallops’
(Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board – Minced Meat Dish Category)
This very clever dish is served with an impressive sizzling hot stone pot where the carefully selected ingredients each compliment another to achieve an ultimate taste. Fresh spring onions, salted egg, South Australian scallops, braised red wine foie gras and well minced pork crowned with a gastronomical sauce ball are all steamed to perfection. One would have to break the sauce ball to allow the sauce flow out from its mold. This dish is ready to be tasted once the sizzling sound is heard.
‘Gold Coast Starlight’ Shrimp dumpling, golden crispy taro dumpling and baked puff pastry
(Gold Award, 2011 Best of the Best Culinary Awards -Dim Sum Category)
Gold Coast Starlight is not one dish but a combination of three very uniquely crafted dim sum servings served on one plate. The shrimp dumpling comes in a bamboo steamer whereas the golden crispy taro dumpling is made with cheese and seafood sitting on a flower shaped cracker. Last is the baked puff pastry with egg custard that is moulded into the shape of a very cute little chicken.
‘Seared Star Garoupa Fillet with Fish Maw on Egg White with Truffles Sauce’
(Gold with Distinction Award, 2010 Best of the Best Culinary Awards – Seafood Category)
This award-winning dish consist of many unique and vibrant colours, allowing diners to easily mistake this dish for a dessert at first glance. There are four layers to this dish, the very top is a perfect combination of freshly cooked sea caught Garoupa and fish maw with a pinch of fine black truffles. Beneath this lay three striking layers of colours where the top orange layer is made from carrot, followed by a green layer from green vegetables and pure egg white as the cushioning.
‘Scallop and Sakura-bi Rice Cannelloni’
(Gold Award, 2016 Best of the Best Culinary Awards – Dim Sum (Rice Rolls) Category)
If translated directly from its Chinese description, this 2016 Gold Award winning dish literally means the ‘Rice Cannelloni Pearl’, which fits perfectly because of how this dish is presented. There are two main preparations to this dish. First, the master chef would have to fry the inner ingredients before wrapping it in a soft layer of steamed rice cannelloni. Next, a gastronomical
sauce ball is placed on top before it is served on a seashell, perfectly resembling a pearl from a shell.
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