I think this concept is a great way to preserve (and upmarket) the uniquely Singapore hawker food scene.
Singaporeans (and the FT) had been pampered for many years by CHEAP and delicious hawker food that foreigners in western countries can only look on with envy.
In the past, the hawkers would look at the job (despite it being really tough on their body) that they were holding as providing them with a stable and reasonably good income during the nation building years. The really good ones would of course be earning above average incomes.
However, with the changing demographic due to the rising educational level and increasingly western mentality of younger generations, people are less willing to slog it out serving hawker food. Hell, even me (in my 40) would have second thoughts.
The way to go to encourage younger generation to enter the scene is to provide incentives in an intangible way by redesigning the profession to project a more upmarket feel and look. See how the western and japanese celebrity cooks are doing. Such approach would then bring on tangible benefits to the hawker in the form of higher income by charging (hopefully for the consumer only slightly) higher prices.
The downside is we consumers would be paying higher prices and thats the price (literally) to pay if our future generations are to continue to enjoy the food that their fathers and mothers had the previlege to enjoy.
Edited by Sotong1977, 06 April 2018 - 10:19 AM.