that was pretty good. may i have a chicken and a chicken rice to take away? and so, do you think you receiving a michelin star as a hawker will raise the profile and hopefully inspire a lot of new generations of young chefs and hawkers? the next morning, i head to check out timbre+, which aims to put a trendy spin on the traditional hawker centre, selling food from shipping containers and caravans rather than market stalls. what's the sauce that this is actually marinating in?