The Singapore Tourism Board (STB) in cooperation with the Embassy of Singapore in Vietnam and with support from the Hanoi People’s Committee will organize the Singapore Festival on March 23 and 24 for the first time in Vietnam’s capital.
The upcoming two-day festival will introduce various unique cultural and tourism offerings and is part of the STB’s ongoing efforts to build a deeper connection with the people of the northern part of Vietnam through its Passion Made Possible destination brand.
On this special occasion, Pan Pacific Hanoi Hotel has invited Michelin-starred chef Liao Fan Hawker Chan to prepare his signature dish at its Pacifica restaurant on March 23 and 24.
Born and raised in Malaysia but starting his career in Singapore, Chef Chan is famous for his soya sauce chicken recipe that he invented in his early years. The awarding of one Michelin Star from Michelin Guide Singapore in July 2016 was a great source of pride for Chef Chan. It was beyond his imagination that his humble soya sauce recipe would be recognized by the prestigious Michelin Guide and he would receive the titles of “The world first hawker Michelin-starred meal” and “The cheapest Michelin-starred meal in the word”. Not one to rest on his laurels, Chef Chan resumed his daily routine the day after the award, continuing the work that has now brought him international acclaim.
Singaporean classic braised crab with chili prepared by the Head Chef at New Ubin Seafood Restaurant, Singapore / Photo: Pan Pacific Hanoi Hotel
The legendary cheap “Hawker Chan’s soya sauce chicken” will be served at the Pan Pacific’s Singaporean food festival along with the traditional Singaporean dish of “Popiah & Kueh Pie Tie” prepared by Chef KGH Joo Chiat Popiah, the dessert dishes of “Ondeh Ondeh”, “Kueh Lapi” and “Hokkien Mee” prepared by Chef Helen Lim, as well as other dishes prepared by Head Chef of the New Ubin Seafood restaurant, such as Singaporean classic braised crab with chili and grilled US Black Angus rib-eye served with fried rice.
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