Chef Chan Hon Meng's Michelin-Starred Hawker Stall Brings His Soy Chicken to NYC Consumed
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Date: 2020-05-20
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Comments and reviews: 10
Hannah
I'm a singaporean ethnic chinese. If anyone's curious, this is more or less an accurate translation of what he's saying (: Feel free to correct any mistakes or add things I've missed out. 0: 35 The ingredients in this dish (Soy Sauce Chicken) are easy to find and use0: 45 However, each person has their own unique recipe. I use my own way of preparing this dish, hence there're some differences in preparation from others. 0: 57 I prepare about 220-230 chickens a day depending on the demand but usually it's within this range. 1: 12 (Original) In Singapore, there are about 108 hawkers centers. 1: 19 (Original) Each one is filled with stalls that sell different items. 1: 25 Each stall has their own special method of preparing their dish1: 32 Some of these methods are from the older generation but in recent times, these methods are lost as nobody is there to hand it down to. 1: 37 Hence, over time Singapore has lost some nostalgic food from the older generation. 2: 01 (original) I originally learned the recipe from a Hong Kong Chef. I spent many years perfecting it to my taste. 2: 09 The chicken I make tastes different from others' because it is a result of our constant tweaking (2: 19) and experimentation with the ingredients. especially with the soy sauce. 2: 35 (Original) Everyday I wake up around 7 a. m. eg. to prepare the chicken meat. 2: 41 (we also need to prepare) enough ingredients for about 15-16 hours of operation when we close at 10pm. 2: 53 (original) Usually about 2-3 hours3: 14 For this dish in Singapore, the main aim is to ensure that the chicken breast is remains tender and is one of the skills the chef has to master. 3: 33 I'm also very happy to come to New York. 3: 35 (Original) Thank you for the support, and I'm really glad you enjoyed my dish. Hopefully, one day you can come to visit us in Singapore
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I'm a singaporean ethnic chinese. If anyone's curious, this is more or less an accurate translation of what he's saying (: Feel free to correct any mistakes or add things I've missed out. 0: 35 The ingredients in this dish (Soy Sauce Chicken) are easy to find and use0: 45 However, each person has their own unique recipe. I use my own way of preparing this dish, hence there're some differences in preparation from others. 0: 57 I prepare about 220-230 chickens a day depending on the demand but usually it's within this range. 1: 12 (Original) In Singapore, there are about 108 hawkers centers. 1: 19 (Original) Each one is filled with stalls that sell different items. 1: 25 Each stall has their own special method of preparing their dish1: 32 Some of these methods are from the older generation but in recent times, these methods are lost as nobody is there to hand it down to. 1: 37 Hence, over time Singapore has lost some nostalgic food from the older generation. 2: 01 (original) I originally learned the recipe from a Hong Kong Chef. I spent many years perfecting it to my taste. 2: 09 The chicken I make tastes different from others' because it is a result of our constant tweaking (2: 19) and experimentation with the ingredients. especially with the soy sauce. 2: 35 (Original) Everyday I wake up around 7 a. m. eg. to prepare the chicken meat. 2: 41 (we also need to prepare) enough ingredients for about 15-16 hours of operation when we close at 10pm. 2: 53 (original) Usually about 2-3 hours3: 14 For this dish in Singapore, the main aim is to ensure that the chicken breast is remains tender and is one of the skills the chef has to master. 3: 33 I'm also very happy to come to New York. 3: 35 (Original) Thank you for the support, and I'm really glad you enjoyed my dish. Hopefully, one day you can come to visit us in Singapore
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jfatsnorlax
Try these subs instead. The ingredients used in soy sauce chicken are known to all who prepare the dish, but every chef has their own secrets, and I make the dish in my own special way which differentiates mine from the others. -220 to 230 chickens a day, depending on the customers demand, but it typically falls within this range. -In Singapore, there are about 108 hawker centers. Each with lots of stalls that create a wide variety of dishes, and every one of them has their own unique method of preparing each dish. -Some older stalls however, do not have successors, and time-honed techniques are lost this way. -I learnt this from a Hong Kong person, and I've been modifying it ever since. The way we make our chicken's a little different from others, because our blend of spices and soy is the result of our own research. Perhaps this is what got Michellin's praise. -We start preparing at about 7 am, and we close the stall around 10 pm. About 15 or 16 hours a day. -Approximately 2 to 3 hours. -In Singapore, the ability to keep the chicken breast tender is the hallmark of a good chef. -Thank you. I'm very happy to be in New York. Thank you for appreciating my food, I hope that one day you will come to Singapore.
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Try these subs instead. The ingredients used in soy sauce chicken are known to all who prepare the dish, but every chef has their own secrets, and I make the dish in my own special way which differentiates mine from the others. -220 to 230 chickens a day, depending on the customers demand, but it typically falls within this range. -In Singapore, there are about 108 hawker centers. Each with lots of stalls that create a wide variety of dishes, and every one of them has their own unique method of preparing each dish. -Some older stalls however, do not have successors, and time-honed techniques are lost this way. -I learnt this from a Hong Kong person, and I've been modifying it ever since. The way we make our chicken's a little different from others, because our blend of spices and soy is the result of our own research. Perhaps this is what got Michellin's praise. -We start preparing at about 7 am, and we close the stall around 10 pm. About 15 or 16 hours a day. -Approximately 2 to 3 hours. -In Singapore, the ability to keep the chicken breast tender is the hallmark of a good chef. -Thank you. I'm very happy to be in New York. Thank you for appreciating my food, I hope that one day you will come to Singapore.
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Rivia
For people confused, he is actually Malaysian but moved to Singapore after working as a chef in Hong Kong. Malaysian Chinese is alot different as the slang and usage is unique, it is still Chinese but i can see why there are people debating about the subs. Either way, i had tried this before and i have been to other Michelin places and he is the real deal.
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For people confused, he is actually Malaysian but moved to Singapore after working as a chef in Hong Kong. Malaysian Chinese is alot different as the slang and usage is unique, it is still Chinese but i can see why there are people debating about the subs. Either way, i had tried this before and i have been to other Michelin places and he is the real deal.
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Jared
At 1: 34, So in Singapore's street food scene, a multitude of different cultures are represented. is a wrong translation. My attempt to translate it to the best of my abilities: Some recipes (food from the older days) from the older generations already have no one to hand down to, so a lot of it is already lost forever. source: am singaporean chinese.
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At 1: 34, So in Singapore's street food scene, a multitude of different cultures are represented. is a wrong translation. My attempt to translate it to the best of my abilities: Some recipes (food from the older days) from the older generations already have no one to hand down to, so a lot of it is already lost forever. source: am singaporean chinese.
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jinghern
i heard that the michelin stars people ended up trying his stall because the restaurant they were supposed to go to is not opened that day! im not sure if its really true thou, but no matter what, hes been working hard his whole life, its good to see some chinese hawker food that uve been eating from small getting recognised =D
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i heard that the michelin stars people ended up trying his stall because the restaurant they were supposed to go to is not opened that day! im not sure if its really true thou, but no matter what, hes been working hard his whole life, its good to see some chinese hawker food that uve been eating from small getting recognised =D
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Siew
Lmao who the hell translated this? Some sentences were completely different from what he said! I'm guessing you guys thought that because this dude is Singaporean he could speak english? Lmao remove this fking video and re-edit it with the proper translations, so embarrassing
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Lmao who the hell translated this? Some sentences were completely different from what he said! I'm guessing you guys thought that because this dude is Singaporean he could speak english? Lmao remove this fking video and re-edit it with the proper translations, so embarrassing
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Tan
Proud of this man! Proud to be Singaporean! But. The translation in the subtitles is atrocious. The gist is very roughly there I guess. Very ROUGHLY. Eater, hit me up, would gladly do a translation for you guys from an SG chinese perspective! Fan of the show!
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Proud of this man! Proud to be Singaporean! But. The translation in the subtitles is atrocious. The gist is very roughly there I guess. Very ROUGHLY. Eater, hit me up, would gladly do a translation for you guys from an SG chinese perspective! Fan of the show!
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bixipixie
Okay the English subtitles really don't reflect what he's saying. In the beginning, he's saying that his process of cooking soy sauce chicken is different from other people's, not detailing the process of cooking it--don't put words in the man's mouth!
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Okay the English subtitles really don't reflect what he's saying. In the beginning, he's saying that his process of cooking soy sauce chicken is different from other people's, not detailing the process of cooking it--don't put words in the man's mouth!
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WhereToFind
Actually; if a chewy free range chicken (not American injected with crap) is used; it taste 1000x better. No lie the chicken in Asia and such taste really good. You can find chicken like that in America and you'll really notice the difference
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Actually; if a chewy free range chicken (not American injected with crap) is used; it taste 1000x better. No lie the chicken in Asia and such taste really good. You can find chicken like that in America and you'll really notice the difference
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Joe
I heard from a chef in China that the stock pot used to cook chicken never gets changed they just keep adding water and spices to it everyday so the broth is actually from years and years and 1000s of chicken juices. that its what makes it so good.
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I heard from a chef in China that the stock pot used to cook chicken never gets changed they just keep adding water and spices to it everyday so the broth is actually from years and years and 1000s of chicken juices. that its what makes it so good.
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