Singapore’s Michelin-starred hawker to open restaurant

The Michelin-starred noodle stall in Chinatown Food Complex is opening a restaurant in mid-November.

It has been courted by five companies to expand and the owner, Chan Hon Meng, claimed that his recipe was worth $2 million.

The new quick service restaurant will be called Hawker Chan, and co-owned by Hersing Culinary, which owns franchising rights to Tim Ho Wan and Michelin-starred Tsuta (opening this month).

 

Shake Salad is redefining lunch with salad vending machines. The first vending machine was launched at RELC International Hotel last month, followed by two more at FairPrice Finest in Bukit Timah Plaza, and an office building in Ubi.

There's a choice of four salad bases, eight dressings and four toppings, and prices range from $6 to $9. The ingredients (including sous-vide chicken breast and kale salad) are prepared at a central kitchen and replaced daily.

 

Singaporean Max Ng has gone from Shatec to chef de cuisine at Momofuku Ko, the NYC fine dining arm of the Momofuku empire. 

Prior to Ko, he had studied at the Culinary Institute of America, started as an intern at Momofuku’s Ssam Bar — he showed up at the bar with his knives and chef’s coat to ask for a trial. When asked what Singaporean flavour he would add to Ko’s menu, if he could, he responded that it would be kaya for sure.

 

The NEA has published an ebook to help restaurants, food courts and other eateries to minimise waste.

The ebook includes a step-by-step guide to creating a waste management plan, technologies and info on foo waste treatment.

 

 

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