Try these subs instead. The ingredients used in soy sauce chicken are known to all who prepare the dish, but every chef has their own secrets, and I make the dish in my own special way which differentiates mine from the others. - 220 to 230 chickens a day, depending on the customers demand, but it typically falls within this range. - In Singapore, there are about 108 hawker centers. Each with lots of stalls that create a wide variety of dishes, and every one of them has their own unique method of preparing each dish. - Some older stalls however, do not have successors, and time-honed techniques are lost this way. - I learnt this from a Hong Kong person, and I've been modifying it ever since. The way we make our chicken's a little different from others, because our blend of spices and soy is the result of our own research. Perhaps this is what got Michellin's praise. - We start preparing at about 7 am, and we close the stall around 10 pm. About 15 or 16 hours a day. - Approximately 2 to 3 hours. - In Singapore, the ability to keep the chicken breast tender is the hallmark of a good chef. - Thank you. I'm very happy to be in New York. Thank you for appreciating my food, I hope that one day you will come to Singapore.

Thanks for checking out this video! The subtitles for Chef Chan were written by Hawker Chan's team. Apologies for any inaccuracies.

At 1:34, "So in Singapore's street food scene, a multitude of different cultures are represented." is a wrong translation. My attempt to translate it to the best of my abilities: "Some recipes (food from the older days) from the older generations already have no one to hand down to, so a lot of it is already lost forever." source: am singaporean chinese.

i heard that the michelin stars people ended up trying his stall because the restaurant they were supposed to go to is not opened that day!!! im not sure if its really true thou, but no matter what, hes been working hard his whole life, its good to see some chinese hawker food that uve been eating from small getting recognised =D

For people confused, he is actually Malaysian but moved to Singapore after working as a chef in Hong Kong. Malaysian Chinese is alot different as the slang and usage is unique, it is still Chinese but i can see why there are people debating about the subs. Either way, i had tried this before and i have been to other Michelin places and he is the real deal.

stand up for Singapore folks!

What a lovely passionate bloke! Great video

Proud of this man! Proud to be Singaporean! But..... The translation in the subtitles is atrocious. The gist is very roughly there I guess. Very ROUGHLY. Eater, hit me up, would gladly do a translation for you guys from an SG chinese perspective! Fan of the show!

Subbed For A Long Time . Did not expect to see a singaporean video as a singaporean

This makes me proud to be a Singaporean!!!

Such a cute old man.

Thanks for the video! I'm from Singapore, and our hawker scene is amazing, but many of the youths don't want to work as a hawker. Hopefully with an example like Mr chan, more youngsters will be encouraged to be a hawker!:)

Eater, love your videos but the subtitles on this are... inaccurate to say the least.

I'm a singaporean ethnic chinese. If anyone's curious, this is more or less an accurate translation of what he's saying (: Feel free to correct any mistakes or add things I've missed out. 0:35 The ingredients in this dish (Soy Sauce Chicken) are easy to find and use 0:45 However, each person has their own unique recipe. I use my own way of preparing this dish, hence there're some differences in preparation from others. 0:57 I prepare about 220-230 chickens a day depending on the demand but usually it's within this range. 1:12 (Original) In Singapore, there are about 108 hawkers centers. 1:19 (Original) Each one is filled with stalls that sell different items. 1:25 Each stall has their own special method of preparing their dish 1:32 Some of these methods are from the older generation but in recent times, these methods are lost as nobody is there to hand it down to. 1:37 Hence, over time Singapore has lost some nostalgic food from the older generation. 2:01 (original) I originally learned the recipe from a Hong Kong Chef. I spent many years perfecting it to my taste. 2:09 The chicken I make tastes different from others' because it is a result of our constant tweaking (2:19) and experimentation with the ingredients. especially with the soy sauce. 2:35 (Original) Everyday I wake up around 7 a.m. eg. to prepare the chicken meat.... 2:41 (we also need to prepare) enough ingredients for about 15-16 hours of operation when we close at 10pm. 2:53 (original) Usually about 2-3 hours 3:14 For this dish in Singapore, the main aim is to ensure that the chicken breast is remains tender and is one of the skills the chef has to master. 3:33 I'm also very happy to come to New York. 3:35 (Original) Thank you for the support, and I'm really glad you enjoyed my dish. Hopefully, one day you can come to visit us in Singapore

he is so humble and nice!

first singaporean for sure! go sg food!

INCREDIBLY GREAT

I've eaten at his stall in Singapore. The char siu pork is also worth the wait.

He's Malaysian, but get awarded at Singapore, it's common to get confused that he's a Singaporean due to its' accent. Big thumbs up anyway, proud to be a part of ASEAN family

One of the reasons why chicken is so much better in Singapore is because it's cooked medium, so even the chicken breast is tender and juices flow out on every bite. It's not like the overcooked cardboard shit that's served in the States.

There are a lot of translation errors in the video.

Actually; if a chewy free range chicken (not American injected with crap) is used ; it taste 1000x better. No lie the chicken in Asia and such taste really good. You can find chicken like that in America and you'll really notice the difference

And this is way better than those gastronomique "fancy upper class" restaurant. And yes they're selling luxurious dinning atmosphere but that is away from the value of food itself. This is the real food. Nice video

He works 17 hours a day. He deserves his Michelin star.💞

Singaporeans pride

nice about this interview...I am like this :)

He works 16-17 hours per day! That leaves less time than the amount of sleep I need each night!

He was given a Michelin star LAST year, not this year. It's 2017 now.

hey hey

Jean here wanted to eat at Dorsia but got this.

I heard from a chef in China that the stock pot used to cook chicken never gets changed they just keep adding water and spices to it everyday so the broth is actually from years and years and 1000s of chicken juices. that its what makes it so good.

Thanks for the video, but first part of those words are not totally subtitles of what the chef said.

Maybe geylang frog legs porridge will get recognistion one day! Hahaha.

has anyone ever tried this chicken before? is it juicy and smooth and moist inside?

Is this guy family originally from Ipoh or Malacca or really after 5 generation for 150 years of this guy family in Singapore

Okay the English subtitles really don't reflect what he's saying. In the beginning, he's saying that his process of cooking soy sauce chicken is different from other people's, not detailing the process of cooking it--don't put words in the man's mouth!

It bugs me when people on food videos, don't know how to hold cutlery correctly. Chef Chan has a valid excuse, what is Amanda's?

He deserves the award. But honestly feel michelin whatever is overrated. There are a ton of places that are not michelin star rated that are amazing and blow your senses.

I had it before cos i live just upstairs of the store 😂

she is soooooooooooooooooooooooooooooooooooooooooooooooooooooooo cute

Is he on a visit to NYC or is he working there now?! I need to get his chickens stat!

Yo Eater it would be better if you found a host that's familiar with the type of food they eating

STAND UP FOR SINGAPORE

personal petpeeve hahaha I got fairly annoyed when the subtitles didn't match with what he said

Malaysian chef!

Was this Mandarin? Sounded like Mandarin. ofc Eater wouldn't know, since the comments seem to have alot of people annoyed about incorrect translations.

The subtitles are so wrong..... Especially the first 1minute of him talking.

I legit think he lives in the same block as me

The subs aren't very accurate

ya Singapore the beacon of hope in south east asia ;))

Yummers looks like hoisin duck

swee la

she holds her fork in a weird way

The subs are inaccurate

But what did it actually taste like?????

She looks like kendra sunderland

No recipe?

But where is it located?

STEADY LA! but seriously tho he move to america damn fast sia..... we kena paotou

Dexter's sister eats chicken

those who understand chinese knows how wrong the subtitles were lol. nothing was in place

just a heads up, not everyone in Singapore speaks chinese. 90% of us speak english

What is "hawker"?? I feel like his words were put into Google Translate or something

secret recipe= a lot of MSG.

Anyone have tasted his chicken? Wondering just how different his tastes compare to others

Does his mandarin sound different from normal?

Anyone else bothered by that feather still on the wing @1:50? >_

the translations are not really accurate

Cantonese accent in his Mandarin.

I won't even do the interview. be too busy eating

Tried this restaurant branch in Jakarta, Indonesia. Nothing special.

they tortured him into speaking mandarine

Wish Eater would have had an Asian American host to cover this segment.. or atleast someone who knows more about South East Asian cuisine and culture, and can communicate in Mandarin with him?

Stop saying 'super.'

Well, the Michelin Star has gone to fuck.

The subtitles are mistranslated somewhat. It makes hawker chan seem more self-centered than he is.

I love your videos and this is far too nitpicky I know, but there's totally a hair or something on the chicken at 1:51. Towards the center in the top right quadrant.

is it just me or did the chickens look a bit smaller than they should have.

Can you please get the meat connoisseur or lucas to judge instead of a chick who doesn't even tell us what she tastes.

Probably the best effort attempt at subtitles given the chef could barely speak his own language

Eaten at the stall before it got its award. The quality has decreased since. Still good but definitely not as good as before

Is it just me, or does the host seem incredibly condescending

Lolssssthe translator failed big time...

It was hurtful to watch her she doesnt seem to be into the food like that she is sounded more like just a reporter lameee

It bugs me when people on food videos, don't know how to hold cutlery correctly. Chef Chan has a valid excuse, what is Amanda's?