On The Red Dot: I Am A Hawker
Selamat Datang Warong Pak Sapari became the first hawker to win a Michelin Bib for mee soto and mee rebus. As it expands, can 57-year-old Sumadi Sapari keep his father’s recipe authentic?
On The Red Dot: I Am A Hawker - Bib Gourmand Edition: Selamat Datang Warong Pak Sapari
Selamat Datang Warong Pak Sapari became the first hawker to win a Michelin Bib for mee soto and mee rebus. As it expands, can 57-year-old Sumadi Sapari keep his father’s recipe authentic?
On The Red Dot: I Am A Hawker
What does it take for everyday hawker stalls to earn Michelin recognition, and can they keep their Bib Gourmand status? How has the accolade impacted the life of these humble hawkers? At Bahrakath Mutton Soup, sole chef Syed Abdul Rahaman grapples with passing down this award-winning taste to his sons as age creeps up on him.
Over at Selamat Datang Warong Pak Sapari, second-generation owner Sumadi Sapari walks the tightrope between expanding the business and protecting the authenticity of his late father’s recipe.
For Koh Brother Pig Organ Soup, Thomas Koh left his career to carry on a family legacy. After failed franchising attempts, he’s poured himself into making every bowl the best it can be.
And at Chef Kang’s Noodle House, brothers Benson and Winson Moo—disciples of Michelin-starred Chef Kang—have won, lost, and regained their Bib Gourmand. This year, the question looms: can they hold onto it?
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