Typical service hours at a Singapore hawker stall would be either breakfast and lunch or lunch and dinner--not all three. This particular one is open from 11 AM to 8 PM [1], which is perhaps one hour longer than typical.
If the proprietor does his own shopping, he may start at 5-6 AM and finish clean-up at 8:30 PM, for a "workday" of about 15 hours. There may have been some respite pre-Michelin but now it should be just an hour or two to nap before service begins.
An hour commute each way is not rare for modern hawkers, who in times past might have worked near home for convenience or in the business district for more customers. Now they have to work where the rent is low--and rent inevitably ratchets up as revenue does. Some landlords in Singapore install CCTV at the till to track receipts and make sure they get their pound.
Given the reported increase of only 20% production (180 chickens up from 150), this stall's incredible journey could come to an end when its lease comes up for renewal.
[1] https://guide.michelin.sg/en/2016-guide/hong-kong-soy-sauce-...