Fine dining restaurant Hawker Chan first made a name for itself in Singapore, as the first street food restaurant to get a Michelin star.
In Melbourne, people waited up to two hours to take a bite at the newly-opened local version.
On its first day, Hawker Chan Melbourne will get through 200 roast chickens – five times that of your average Chinatown restaurant.
The man behind it the phenomenon is Malaysian-born chef Chan Hon Meng.
Mr Chan said he chose Melbourne because it’s a beautiful city and he thinks Australia will love his food – a lot.
Nothing is especially fancy – even on launch day the table numbers are hand-written and the napkins made from paper.
A signature soya sauce chicken and rice costs $6.80.
The special soya sauce is the secret weapon – it’s made alone in a locked room with blocked-out window in Singapore then shipped to Australia.
Celebrity chef Diana Chan was raving about the food on the first day of business.
“The crackling is ridiculous,” she said.