Almost a decade ago, Chan Hong Meng opened a humble hawker-hall stand in Singapore. Before long, lines were forming, with people waiting up to three hours for a taste of his soya sauce chicken and rice. But it wasn’t just the locals who took notice, with Chef Chan receiving global acclaim in recent years. The Hawker Chan revolution is now spreading, with Melbourne one of the latest cities to receive its own outpost.
The fit-out is simple, designed to evoke the feeling of a hawker hall. The lines are long and diners jostle for tables with their loaded plastic trays.
The famous soya sauce marinade – a closely guarded secret – is still made by Chef Chan in a small Singaporean kitchen and then shipped across the world. The soya sauce chicken is soft and moist, the skin crispy and delicate, and comes served with a simple plate of rice. The pork char siew comes as glistening slivers of caramelised delight with indulgent streaks of fat.
PSST! For a refreshing option to wash down your delicious chicken, try one of their house-made plum juices.