The guy behind Michelin-starred Hong Kong Soya Sauce Chicken Rice & Noodle opened a restaurant a couple of months ago (78 Smith Street), so I came over at the opening hour today for a quick bite. The good thing is that the line moved pretty quickly, with an automated machine taking credit cards while you sat in a large clean air-conditioned space; much better than the thought of standing around in line in the sweltering heat of the Chinatown Complex hawker center across the street.
And with just one bite of the chicken it was clear what the Michelin folks liked so much about it: it must have been one of the juiciest, tender pieces of bird I've ever eaten, and the noodles were cooked just right too. Still, I got a bunch of annoying bone fragments in my food. I should've gone for the breast meat; if they can make that thigh above so darned juicy and tender, they could probably do a pretty darn good job with breast meat as well, and hopefully be bone-free in the process.
Was this really as good as the one Michelin star suggests though? No, not if we're comparing it to Tai Wah Pork Noodle or even Tim Ho Wan. Sure, it's better than most hawker stalls out there, but I'm not itching to come back here again, especially since the char siew wasn't anything that exciting either. In my opinion, this place is a Bib Gourmand at best, if that.
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