Anyone who doubts that Singaporean cuisine is exciting will eat their words when they hit one of Singapore’s hawker centres.
There you’ll find yourself torn between dishes – Char Kway Teow, silky rice noodles fried with eggs, cockles and sweet black sauce, or Butter crab cooked with butter, condensed milk, curry leaves and other spices.
What began in the 1950s with migrants from China peddling food, fruit, produce, newspapers and other merchandise, has since exploded into a bustling place for locals and tourists alike to indulge in a feeding frenzy.
But today’s generation has little appetite for taking over the family business; still traditionally viewed as a low on the totem pole of prestige, young people are reluctant to become heirs of the trade. The government fears that the country’s aging population will spell a decline in the industry, which has helped to define Singaporean culture.
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