[3legcat]

Based on my impression of the hawker trade in Singapore, this is pausible. I am guessing his 17 hours probably consists of the following:

2-3 hours of food preparation in the early morning. 12 hours of manning his stall. The remaining hours for commuting and other work things maybe.

It is likely with the michelin star he can work fewer hours. He can choose to close his stall once he sells all his meat.

It is a hard way of making a living.

[puranjay]

The article already states that he has a line of up to 100 people to eat his food. I'm not sure finding customers is his problem.

He will likely be able to raise money now though