This Uncle Is Selling His Michelin-Starred Chicken Rice Recipe For RM6.1 Million

Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle was awarded with a Michelin star each on 21 July. It greatly increased the restaurants' popularity and sales with tonnes of tourists and locals crowding the stalls to get a taste of the Michelin-starred chicken rice and pork noodle.

What is a Michelin star and why is it a big deal?

Michelin stars are regarded by the culinary world as the hallmark of exceptional and exquisite food quality. While many liken the French rating system to that of the Oscars of the entertainment industry, the international director of the Michelin guides, Michael Ellis says otherwise. In an article by Vanity Fair, Ellis explained that it is very unlike the Oscars and is not awarded to the chef but instead is more of an opinion and recognition that comes with a great deal of pressure.

The stars are awarded by anonymous Michelin inspectors and has the potential to completely overturn a restaurants profits and popularity. Chan revealed that his business has been thriving ever since he was awarded with the Michelin star, with him selling about 180 chickens per day - that's 30 more than before he got the award.

Touted as the cheapest Michelin-starred meal in the world, a plate of Chan's soya sauce chicken rice only costs SGD2 (RM6.03).

Chan said that in just a span of two months from when he was awarded the prestigious Michelin star on 21 July, he has received five offers to buy his recipe. As of now, the hawker stall at the Chinatown Food Complex is the only outlet of Chan's famous soya sauce chicken rice.

The hardworking chef told Singapore's English daily, Straits Times more about the companies that are interested in his chicken rice stall. Three of them are involved in the food and beverage industry and one of the three is apparently Tim Ho Wan, a Michelin-starred Hong Kong dim sum restaurant chain. The other one is said to be in the hotel industry and Chan did not reveal the identity of the fifth interested party.

"I'm not just selling the recipe! In the end, it's the chef that holds the value, not the recipe. If they only have the recipe, it's useless.

"I won't simply sell my recipe to anyone that offers that amount of money. If there is a worthy business partner that meets my conditions, I would work with them," said Chan, as reported by Channel News Asia yesterday, 19 September.

Here are the three conditions:

1) Firstly, Chan is seeking for at least SGD2 million as a "guaranteed cooperation fee" for his recipe and cooking expertise.

2) Next, the future partner must have all the needed resources to expand the business worldwide.

3) Lastly, an assurance that the quality and taste of his soya sauce chicken rice remains exactly the same in all the other outlets.

Chan also mentioned that one of the main reasons why he wants to expand his business overseas is because of the number of tourists flocking his stall daily. About 90% of the 8-year-old stall's customers are tourists.

"If so many people from all over the world are visiting my stall, I think my food can be well-received in other countries too. It has always been a dream to expand my business overseas and pass it to the next generation," added Chan.

Speaking to Singaporean Chinese evening daily, Shin Min Daily News, Chan said that his prospective partner has the relevant experience and is offering generous conditions.

However, if the talks fall through, the energetic chef said that he will go back to his initial plan of working with local friends to open of his chicken rice stall outlets in Singapore itself.