The world’s first Michelin-starred hawker chef, Liao Fan Hawker Chan, strongly believes that good food should be made simple and affordable. By Team Viva
You have received the honour of World’s First Hawker Michelin-starred Meal. What has your journey been like?
My culinary journey began with the preparation of my family’s meal. The early exposure to cooking developed my passion for it. The foundation was strongly based on the belief that good food should be made simple and affordable.
Hawker food is quite a favourite in Singapore, not just with the locals but with the tourists too. This has motivated me to work harder.
From being awarded Michelin Guide Singapore to one Michelin Star in July 2016 gave me great pride. It was beyond my imagination that my soya sauce recipe would be recognised by the most prestigious guide and I would be awarded the titles “The World First Hawker Michelin-starred Meal” and “The Cheapest Michelin-starred Meal in The World.”
The chicken dish was getting popular. So I realised the need for a partnership to accommodate with the increased demand and business expansion. And that is when I decided to partner with Hersing Culinary to transform my original hawker food stall into a quick service concept restaurant. It also helped me in expanding my brand locally and overseas.
What are some of the challenges of being a hawker in today’s cafe-oriented environment?
Managing a hawker stall requires long hours of hard work to prepare dishes for many people and that too, within a short period of time.
How did you come up with your signature recipe — soya sauce chicken?
At 15, I left school and my hometown for Singapore in search of work. During these initial years of my apprenticeship under a Hong Kong chef, I learnt and developed this recipe. In 2009, I started Liao Fan Soya Sauce Chicken Rice & Noodle in Chinatown Complex Food Centre.
What is your take on Indian cuisine? Have you explored it extensively yet?
Indian cuisine is one of the world’s most diverse cuisines, characterised by its sophisticated and subtle use of the various spices, vegetables and grains grown across the country. The varied cultures across the country have played an influential role in the evolution of the cuisine.
It has also influenced cuisines across the world, especially those of South East Asia. I have always been intrigued by the variety of flavours that the country offers. I am excited as I will get a chance to taste or rather experience some of it during my visit.
What’s in store for the Indian audience at the Zomaland? Have you developed some special recipes keeping the Indian cuisine in mind?
Since my signature dish is my strength and I would like more and more people to taste it. So I decided that instead of offering a new dish I would rather prepare Soya Sauce Chicken Rice for the guests.
Any Indian spices or dish that may have caught your fancy?
Flavours catch my attention instantly. So the curry spices caught my fancy as they are spicy, flavourful and delicious.
How has your cooking evolved over the years? Also, being a hawker, where are the latest trends headed to?
During the initial years, when I established my stall, I cooked for less people with minimal support. But after the Michelin-star status, I had to attend to more people and hence my quick service restaurant came up along with the franchise. But one thing which has been consistent from day one is the focus on the quality of food that I serve to my customers.
Hawker cuisine will be visible on the global scene as everyone can enjoy the street food in its simplicity along with good quality and an authentic touch.
How do you think food festivals help chefs in establishing their expertise and exploring other cuisines?
Such festivals do not do just that but but also give chefs a platform to showcase their creations and signature dishes to people across the world. For instance, I travel to different countries to showcase my Soya Sauce Chicken Rice.
(The chef will be at the “Singapore Experience Zone” hosted by Singapore Tourism Board at Zomaland Season 2 in the JLN Stadium from December 13 to 15.)