Finally on stage: Hong Kong’s Michelin one-star chicken rice for just NT$100

Reported and photographed by Huang Shiyuan / Taipei

The world’s first Michelin one-star street food vendor, “Liao Fan Hong Kong Soya Chicken Rice & Noodles,”will open its first global overseas branch andfirst store in Taiwan on April 21, serving its signature four dishes: soya chicken, char siu, roast pork, and spare ribs. As for the much-anticipated pricing, the signature soya chicken rice is available for just NT$100, while soya chicken wonton noodles and soya chicken plain noodles are NT$120—prices similar to those of common roast meat shops in Taipei. Other rice and noodle dishes range between NT$120 and NT$160, and the opening is expected to attract large crowds.

▲ The world’s first Michelin one-star street food vendor, “Liao Fan Hong Kong Soya Chicken Rice & Noodles,” will open its first global overseas branch and first store in Taiwan on April 21.

Although the soya chicken rice at Liao Fan’s original Singapore outlet costs only SGD 2 (about NT$43), the NT$100 price in Taiwan is relatively higher. However, Lin Jinjie, CEO of Yiyi Lifestyle Group, explained that the Singapore outlet is a hawker stall with lower operating costs, whereas the Taiwan branch has a larger space and more staff. In comparison, the soya chicken rice at two newly opened fast-food-style outlets in Singapore is SGD 3.8 (about NT$80), meaning the Taiwan version isn’t actually that much more expensive.


▲ Soya chicken rice, NT$100.

Liao Fan Hong Kong Soya Chicken Rice & Noodles’ first Taiwan store offers four signature dishes: soya chicken, char siu, roast pork, and spare ribs, each paired with rice, wonton noodles, plain noodles, and various side dishes—a total of three options. The soya chicken is the star dish. In Taiwan, locally raised chicken is used, simmered for a long time in a proprietary braising liquid flown in from Singapore, made with unique Chinese herbal ingredients such as angelica and star anise. This allows the chicken to fully absorb the flavors, with the skin taking on a glossy caramelized hue.

Compared to traditional Hong Kong-style soya chicken, Liao Fan’s version has deeper color and stronger flavor. Chen Hanming, the founder and head chef—who trained under Singaporean chefs—explained that traditional soya chicken tends to be milder and less distinctive. Given Singapore’s hot climate, a stronger flavor helps enhance appetite. The braising liquid uses more soy sauce and includes various Chinese herbs like angelica, star anise, and cloves. Pointing to the chicken on the table, Chen said the color definitely comes from the braising process, with no artificial coloring added. All the braising sauces used in Taiwan are prepared in Singapore and then flown in.


▲ Char siu plain noodles, NT$140.

Besides soya chicken, there’s also char siu, roast pork, and spare ribs. The char siu is made from pork with clear distinctions between fat and lean, marinated in a proprietary sauce for a long time before being grilled at high heat until crisp. The meat is tender and has a sweet, caramelized taste. The roast pork comes from the same cut as the char siu but retains the gelatin-rich skin and some cartilage. It is marinated using a unique recipe and slow-roasted at high temperatures until the skin is golden and crispy, offering a uniquely tender, gelatinous texture distinct from char siu. The spare ribs are grilled whole, with a slightly spicy and smoky flavor. Chen added that each of the four main items—soya chicken, char siu, roast pork, and spare ribs—uses a different sauce, and even the sauces drizzled on rice and noodles vary. He has developed around 10 different sauces and braising liquids, each used for specific purposes.


▲ Signature trio platter: roast pork, spare ribs, and char siu, NT$290.


▲ Half a chicken, NT$350.

In addition to the authentic Singaporean dishes, Chef Chen Hanming has specially created a limited-edition radish spare rib soup for the Taiwan store, using fresh local ingredients and traditional Hong Kong soup-brewing techniques. However, compared to other dishes, this soup has a milder flavor. Chen explained that it was designed with Taiwanese diners in mind—since the main dishes like soya chicken, char siu, roast pork, and spare ribs are all quite rich, the light and clear radish spare rib soup provides a refreshing contrast after the meal.

So why is the shop called “Liao Fan”? It turns out Chef Chen was deeply impressed by the “Liao Fan Four Lessons” and, out of gratitude for the mentorship of his Hong Kong master chef, named his stall “Liao Fan Hong Kong Soya Chicken Rice & Noodles.”

Address: No. 36, Section 1, Zhongxiao West Road, Zhongzheng District, Taipei City


▲ Liao Fan Hong Kong Soya Chicken Rice & Noodles’ first Taiwan store offers four signature dishes: soya chicken, char siu, roast pork, and spare ribs.


▲ Founder and head chef of Liao Fan Hong Kong Soya Chicken Rice & Noodles, Chen Hanming.

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