Proof, that quality trumps price, as a Singapore-based street food chef has become the world’s first ever street food vendor to be awarded the prestigious Michelin star.

Malaysian-born Chan Hon Meng is the owner and head chef at HK Soya Sauce Chicken Rice and Noodle in Singapore’s largest hawker centre – an open air food court – where almost everything imaginable is available at very affordable prices.

The unassuming stall offers Michelin starred food starting as low as just £3 for two diners, but you’ll have to get in line…

In a five-minute short filmed by the Michelin Star guide in the East Asian country, we get a glimpse into the daily life of the chef and his preparation for the award ceremony and the aftermath of the award.

“I really think it’s an honour that I can represent every hawker in Singapore internationally and bring our cuisine to the world,” he said of his nomination. “I have been in this line [of work] for 35 years. I make simple Hong Kong-style soya sauce chicken noodle.”

A video posted by Ime Macasaet (@imecmacasaet) on Jul 28, 2016 at 12:20am PDT

“I run my own business. I have been a hawker all along, but I learned how to cook from a restaurant. Because I learned from a Hong Kong chef, I therefore called it [the stall] Hong Kong Soya Sauce Noodle.

“I come from Ipoh, Malaysia and I grew up in a village. My parents were farmers, rearing pigs, ducks and they grew their own crops.

“I stopped going to school at the age of 15, because in this environment I had to help with the preparation of dishes from a young age. So I have a special interest and sensitivity when it comes to food and a keen understanding.

“After I left school and started working, my first choice was to be a chef.”

Destined to be a chef from a young age, 30 years of hard work and determination has paid off for the small stall serving — what is now being recognised — the finest street food on the planet.

Costing as little as £3 for two dishes, the hawker stall is now ranked amongst fine dining establishments and internationally renowned chefs in the first ever Michelin guide to the city of Singapore.

Ever humble, Mr Chan said: “When I received the invitation I was uncertain. I asked them: ‘Are you joking? Why would Michelin come to my stall?’

“I said, ‘I’ve never heard of Michelin inspectors visiting a street stall. Can a hawker even be nominated?'”

Michelin only give awards based upon the food served by an establishment, so HK Soya Sauce Chicken Rice and Noodle was in with a chance, despite it’s size and location.

“About 30 years ago when I first became a chef there were chefs who told me that the highest honour you could attain is to be in the Michelin Guide.

“At that time, we didn’t imagine that the Michelin Guide would come here. We just thought it was just something found abroad.”

Every morning, long queues form even before Mr Chan opens for business, his patrons are so willing to eat at his stall over others within the Chinatown Complex. Queues literally stretch across the heart of the complex every single day.

By the time I got here, the sun had set

A photo posted by ramenking2016 (@ramenking2016) on Aug 12, 2016 at 2:58am PDT

Despite the increased interest, Mr Chan says that he has only increased his sales by 30 full chickens per day since the award was announced publicly earlier this month.

The enigmatic Mr Chan, still works 17-hour days in his tiny work space to make some of the finest street food on the planet.

“For us chefs we long for the day we are recognised internationally. It’s a form of honour, as if we are in university and now we are graduating.”

If that is the case, then Mr Chan has graduated with the highest honours possible.

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