Late last year the chef-owner partnered with Hersing Culinary to open Liao Fan Hawker Chan, a casual dine-in offshoot located meters away from his Chinatown Complex Market & Food Centre-based stall in Singapore.

Meng created this quick-service restaurant to harness the sudden worldwide fame and, consequently, customer demand following his stall's groundbreaking induction into Singapore's inaugural Michelin Guide in July 2016.

"I didn't know anything about the Michelin Guide, but I knew it was for a very 'high' type of food," admits the Malaysian-born chef, who initially dismissed news of Michelin's interest in his stall as a joke.

He has since undergone quite the learning curve of the guide's impact on any given restaurant.

The new expansion seats 80 diners and still includes take-out service, which is a necessity: on Hawker Chan's second soft-opening day, an ever-growing line of tourists and locals spilling out of the restaurant and onto the sidewalk almost mirrored that of the stall, where people wait for several hours to experience his famous fare.

According to singapore