Two hawker stalls in Singapore have been awarded a Michelin star, in the newly launched inaugural restaurant and hotel guide to the city-state. Despite the accolade, the owners said prices would not be raised, for now.
Michael Ellis (CL), international director of the Michelin Guides presents the award for one Michelin star to Chan Han Meng (CR) of Hong Kong Soya Sauce Chicken Rice and NoodleImage: Getty Images/AFP/R. Rahman
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The two Singapore stalls - Hill Street Tai Hwa Pork Noodle at Crawford Lane and Hong Kong Soya Sauce Chicken Rice and Noodle in Chinatown - are among only a handful of street food institutions to receive the coveted culinary designation.
Singapore is the first Southeast Asian country - and the fourth Asian territory - to be rated by the Michelin Guide.
"This is a validation for local food and the food that I've made," said 70-year-old Tai Hwa owner, Tang Chay Seng. Tai Hwa has long drawn big lines in Singapore for its bowls of minced pork and noodles.
“I've heard of the Michelin guide, but I never thought they'd come to the hawker centers and give us such an honor," said Hong Kong Soya Sauce Chicken Rice and Noodle's Chan Hong Meng.
Some 36 different cuisines were featured in the guide, ranging from Chinese to Australian.
But prices at the two hawker's stalls set them apart from most other starred eateries.
"For the first time, you would be able to have a Michelin-starred meal for under Sg$5 ($3.70)," said Michael Ellis, international director of the Michelin guide.
"Singapore was the natural choice for expansion because of the breadth and depth of the culinary scene, where you not only have a wide variety, but also very good cooking. And there is a strong culture of eating out, whether at a hawker stall or in a fine dining restaurant," he told news agency AFP.
jbh/gsw (AFP)
Irresistible food trends
Cabbage, cronut and brinner all meet in this picture gallery exploring some of the most popular culinary trends.
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Food with a good conscience
The "Food Report 2016" compiled by nutritionist and trend researcher Hanni Rützler pinpoints three developing trends. She calls the first one "spiritual food." Whether vegetarian, vegan, halal or kosher, consumers are increasingly reflecting on the ethics of food.
Image: Imago
Instant quality
"Fast good" is a label that borrows on "fast food," yet in this case, people want their quickly prepared meals to nevertheless be nutritious. Fresh and regional ingredients make up such dishes. Hispanic, Asian and Arabic influences provide creative inspiration.
Image: picture-alliance/beyond/Junos
Lunch on wheels
Grabbing a quick bite on the go didn't start with the invention of food trucks. Yet some of them specialize in preparing "infinite food," as another new trend is called. For example, the Swagman truck (pictured) offers in the Bayreuth region of Germany slow-roasted meat and homemade mashed potatoes instead of hamburgers and fries.
Image: swagman
Sharing inspirations
Whether in Cologne, Paris or New York, inside or outside, street food festivals offer a taste of the latest culinary trends. Every week in Berlin's Markthalle Neun (pictured), the event "Street food Thursday" showcases how traditional food, from Mexican tacos to West African fufu, can be turned into creative bites.
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Time for something new
So-called hybrid foods have been popping up for a while already. This picture shows a "cronut," which was a trend in New York in 2013. More examples of hybrids: Ramen noodles replace the bread - or the patty - in "ramen burgers," and a "bruffin" is brioche-like muffin.
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Order and cook
Instead of heading out to the supermarket and sweating in a queue, you can now simply order "cooking boxes" online. Simple recipes come with all the ingredients you need to make them.
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The magical powers of antioxidants
Though there is no official definition of "superfoods," they are known to be packed with nutrients. Because of its antioxidant qualities, the acai berry is one of them. Some claim it has anti-ageing properties and can protect against diseases. This South American berry has a particular taste - earthy and nutty.
Image: DW/H. Fuchs
Versatile cabbage
Some regional products are also considered superfoods, such as cabbage, which is packed with vitamin C. Though it is traditionally served with minced meat and potatoes, some people like to experiment with it, using cabbage for example to replace the dough in pizza or quiche, or to prepare smoothies.
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Breakfast into the night
Forget brunch, organize a "brinner" instead: It's breakfast and dinner all-in-one, as you get to eat your breakfast favorites - with a twist - in an evening meal. Some suggestions for the menu: Tortillas with scrambled eggs or a hash browns, bacon and sausage casserole.
Image: cc-by-Arnold Gatilao-2.0.
And it pops
If ever you need a snack after that huge meal, popcorn is the way to go. Without butter, it is surprisingly low-cal. Some are now replacing croutons in salads with popcorn and even using it to make ice cream.
Image: Colourbox
Cooking for the web
Whoever still needs inspiration to cook can spend hours watching food videos online - it's a booming trend. This picture shows whisky mince pies: muffins filled with mincemeat that has been spiked with whisky.
