A queue 100-people long snakes out from a tiny food stall in Singapore's Chinatown, each customer impatiently waiting their turn for a taste of Chan Hon Meng's prized soya sauce-braised chicken.
He has always had loyal customers, but in the days since he was awarded a Michelin star, waves of new gourmands have descended on his stall in such numbers that he's struggling to keep up with demand.
Chan is one of two "hawkers" — so-called because many started out as street peddlers — awarded one star by the culinary bible when it launched its inaugural Singapore guide in late July.
Only one restaurant, French chef Joël Robuchon's eponymous outlet, secured the coveted three-star rating.