A line 100-people long ＿＿（76）＿＿ out from a tiny food stall in Singapore’s Chinatown, each customer impatiently waiting their turn for a taste of Chan Hon Meng’s prized soya sauce- ＿＿（77）＿＿ chicken. He has always had loyal customers, but in the days since he was awarded a Michelin star, waves of new gourmands have descended on his stall in such numbers that he is struggling to keep up with demand. Chan is one of two “hawkers” — so-called because many started out as street peddlers — awarded one star by the culinary bible when it launched its ＿＿（78）＿＿ inaugural Singapore guide late last month. Only one restaurant, French chef Joel Robuchon’s ＿＿（79）＿＿ eponymous outlet, secured the ＿＿（80）＿＿ three-star rating.