Singapore's Michelin-Starred Hawker Chan Will Open Two More Melbourne Outposts
The Box Hill restaurants will feature new menu items alongside the legendary soya chicken and char siu pork.
It's been just over two years since Melbourne first scored its own edition of Singapore's famed Hawker Chan: home of the world's cheapest Michelin-starred meal, founded and helmed by chef Chan Hong Meng.
A second local venue landed at Chadstone Shopping Centre mid-2019 and now, outposts number three and four are set to follow suit. Not one, but two more Hawker Chan restaurants are gearing up to open their doors at Box Hill Central this month.
Launching on Friday, January 31 and mid-2020, in each of the precinct's two food courts, the venues will mark a shift for the brand, unveiling a new, beefed-up menu offering. Of course, legendary signature dishes like the soya chicken and char siu pork will be front and centre, though here they'll be joined by a slew of new additions.
An expanded lineup of rice and noodle options means you can now match your hero protein to the likes of an aromatic chicken stock rice, hor fun or egg noodles, and both half and whole chickens will be available to order. Or you might fancy tucking into brand-new dishes including the gutsy chilli wontons in slick red broth and a Malay-style chicken curry with rice.
Sticking with tradition, chef Chan himself will be flying into Melbourne to help launch the two newcomers. And for an all-important dose of good luck, he'll be the one whipping up that first batch of signature soya chicken.
Find Hawker Chan at Shop FC002, Box Hill Central (North Precinct), from January 31. Hawker Chan at 1 Main Street, Box Hill (Box Hill Central) will open in mid-2020.
CORRECTION: JANUARY 22, 2020 — The above article previously stated that both Box Hill Hawker Chan restaurants would be opening on January 31. This is incorrect. The North Precinct store (at Shop FC002) is opening on January 31, but the Box Hill Central store will not open until mid 2020. The above article has been updated to reflect this.
Published on January 21, 2020 by Libby Curran