Since picking up a Michelin star in July, the chef of Hong Kong Soya Sauce Chicken Rice and Noodle has had five offers to purchase his recipe, according to The Straits Times. And Chan Hon Meng, now a celebrity in his own right, is mulling them over.
According to reports, the 51-year-old chef is willing to sell his business to an F&B group – three, including the Tim Ho Wan dim sum chain, have placed their bids – should they meet three criteria. First, the company has to pay at least $2 million for the recipe of his soya sauce chicken and cooking expertise. Second, the partner must have the resources to expand the brand 'all over the world'. And third, it must ensure that the taste of the soya sauce chicken is consistent across all the outlets.
Even after the sale, Chan wishes to be involved in the business. But whether he actually remains in the kitchen is not yet known. As he gets on in years, managing the long and winding queue has proven tough, exacerbated by Chan's difficulty in finding suitable assistants.
Reactions, so far, have been mixed. Some are happy that Chan can now enjoy a comfortable retirement, while others are concerned that once the brand expands, the quality of food will drop and prices will rise. But regardless of what's to come, it looks like braving the 2- to 3-hour-long queue for the world's cheapest Michelin-starred meal just got more worthwhile. It might not be there for much longer.