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From 2009 to 2010, I studied hawker centres in Singapore while on a Fulbright Fellowship. Before I even arrived, I came across articles suggesting that first-generation hawkers were dying or retiring, but their children were not taking over. These articles focused on the loss of certain foods and did not consider the potential effect on hawker centres. During my research, I concluded that hawker centres were endangered, though everyone I spoke with believed they would always exist. Since 2010, there have been positive signs: The Government has improved stall rental policies, developed a training programme with master chefs and is building the first new hawker centres since 1986. While these actions will help, I do not believe they are enough. Even the Minister for the Environment and Water Resources Vivian Balakrishnan has admitted that while it is easy to build new hawker centres, the "key challenge is to find enough Singaporeans willing to enter this profession, which is a difficult, challenging one". For my research, I interviewed about 100 hawkers at 26 different centres across Singapore. The average age of my interviewees was 50, with a range from 33 to 82. I quickly stopped asking about profits because no one wanted to discuss them. A newspaper article earlier this year ("Hawkers unsure of not-for-profit model"; Jan 13) referred to a man who made only slightly more than $10,000 last year. Based on my research, I suspect such low levels of profit are relatively common. Part of the problem is that hawker food is too cheap. While there has been dismay over price increases, in reality they have not increased significantly in recent years. An article last year ("Serving up a good deal for hawkers"; May 30, 2013) noted that overall, the price of chicken rice has increased a mere 50 cents since 1993. In 20 years, the cost of everything else has risen - fuel, raw ingredients, utilities and so on. It is impossible for hawkers to make decent profit margins if public opinion does not allow them to raise their prices to keep pace. Beyond this financial reality, the reasons people become hawkers are also posing additional challenges for the long-term outlook of hawker centres. The overwhelming majority (69 per cent) of those I interviewed had entered the trade because of family. Only 6 per cent quoted a passion for cooking as their motivation. There was a notable level of dissatisfaction among hawkers, mainly among those who had switched from other careers. I spoke to a 37-year-old engineer who had taken over his father's stall against his father's wishes. When I asked the son what he liked best, he responded: "Actually, I don't like anything." He cited the long hours and resulting loss of a social life as the most difficult aspect. This dissatisfaction is understandable, given that 70 per cent of the hawkers I interviewed worked at least 12 hours per day and 38 per cent of those worked at least 14 hours per day. No one I interviewed worked fewer than nine hours per day. In addition to the long hours and low profit margins, being a hawker involves physically exhausting work in a hot environment. Consequently, it is not seen as a career path for those with higher levels of education. Many of my interviewees did not know what would happen to their stalls in the future, but 32 per cent told me their children would not take over, pointing out that they were better-educated and could therefore get better jobs. If the main reason people become hawkers is to help their families, and that trend is declining as education and corresponding opportunities for better jobs are increasing, where will the next generation of hawkers come from? I'm just an ang moh (Caucasian foreigner) and I can't claim to know what's best for Singapore. But I do know that more action is needed to save hawker centres. And it's not the Government's responsibility to try to save them - it's everyone's. First, the public should accept moderate price increases so that hawkers can make decent profits and have a higher quality of life. If this would make food too expensive for low-income citizens, perhaps the Government could offer them subsidised food cards. Similarly, perhaps the Government could consider offering all hawkers subsidised rental rates. This could make entering the profession more appealing by increasing the potential for profits and the ability to achieve a work-life balance. Others have suggested that raising the profile of hawkers might encourage people to enter the profession. The government could apply for hawker centre culture to be added to Unesco's Intangible Cultural Heritage List. If successful, this designation would significantly raise the profile of hawkers and hawker centres both abroad and at home. Recent television shows such as Wok Stars, in which celebrity chefs Alvin Leung and Willin Low whip into shape a handful of hawker-wannabes, have already attempted to glamorise the hawker profession. However, I would encourage the organisers to offer a prize of free rent at an actual hawker centre, rather than a private food court. If all else fails, serious consideration should be given to allowing foreigners to become hawkers, provided they have completed the training programme. While there is an inherent irony in turning over a cultural institution to foreigners, cooking skills and recipes can be taught. Besides, foreigners already cook in private food centres and coffee shops. Ultimately, whatever path is chosen, hawkers and hawker centres are endangered and should be treated with the respect and acclaim accorded to any other cultural treasure. Source: http://www.straitstimes.com/news/opinion/more-opinion-stories/story/public-must-accept-rise-hawker-food-prices-20140815

Beware eating at Mac or KFC in Shanghai, China .... CNA: China shuts factory for supplying expired meat to McDonald's, KFC SHANGHAI: Shanghai has shut a factory of US food provider OSI Group for selling out-of-date meat to restaurant giants including McDonald's and KFC, authorities said Monday in China's latest food safety scandal. Shanghai television, which reported the original allegations, said that workers at the OSI China plant mixed expired meat with the fresh product and deliberately misled quality inspectors from McDonald's. Other customers included Burger King, Papa John's Pizza, coffee chain Starbucks and sandwich maker Subway, the Shanghai Daily newspaper reported on Monday. City officials closed the factory on Sunday and seized products which allegedly used expired meat, the Shanghai food and drug administration said in a statement. Police were investigating, it said, threatening "severe punishment" in future. McDonald's said in a statement it had "immediately" stopped using the factory's products while Yum separately said its KFC and Pizza Hut restaurants had also halted use of its meat. China has been rocked by a series of food and product safety problems, due to lax enforcement of regulations and corner-cutting by producers. One of the worst occurred in 2008 when the industrial chemical melamine was found to have been illegally added to dairy products, killing at least six babies and making 300,000 people ill. Retail giant Walmart of the United States said early this year that it would tighten inspections of its suppliers in China after it was forced to recall donkey meat products that had been found to contain fox meat. Last year, China detained hundreds of people for food safety crimes, including selling rat and fox meat disguised as beef and mutton, following a three-month crackdown, police said. - AFP/fa link: http://www.channelnewsasia.com/news/asiapacific/china-shuts-factory-for/1274626.html & the owner of the company that supply those meats....

Fyi, those who used to go to Economic Mixed Veg Rice Stall at Blk 341, AMK Ave 1, Teck Ghee Court Stall 13 for above. Plse note stall closed down, heard from guy who took over that the Boss stopped selling. Maybe earned enuff. No change in stall signboard but now selling fish porridge. FR on fish porridge, fish thick slices maybe just open. It is an alternative to fish porridge at Blk 409, AMK Ave 10, Teck Ghee Square where one can Q for up to an hour during peak hours.

That was why i dun go to buffet

Those responsible for food wastage included food manufacturing and catering industries and hotels. Every day last year, each person in Singapore wasted an equivalent of one packet of economy rice or nasi padang. All this added up to an astounding record of 796,000 tonnes - the weight of about 1,420 fully loaded Airbus A-380s - of food waste, according to National Environment Agency statistics released this month. This marks a steep 13.2 per cent rise from the 703,200 tonnes dumped in 2012, and is the sharpest spike in at least six years. Before last year, food waste had typically gone up between 1.6 and 6.7 per cent year on year since 2007. "It's an extremely steep rise and it's rather disturbing that there is a distinct lack of awareness and nonchalance to food security issues," said Singapore Environment Council chief executive Jose Raymond yesterday. The amount of food waste, which includes cooked food and expired packaged products, last year is a 42.4 per cent leap from the 2007 figure, far outpacing the 17.7 per cent growth in national population. Raymond blamed rising consumer affluence, a growing food industry that is "constantly bringing new delicacies to the table", and a lack of public awareness on food waste. An affluent society has resulted in habits such as "not finishing up our food (because) the taste is not up to par or the inclination to load up our plates when in front of a buffet line", said Food and Beverage Managers' Association (FBMA) president Cheong Hai Poh. He revealed that FBMA has already been studying food practices in Europe. The problem has also permeated every link in the supply chain, said Minister of State for National Development Maliki Osman in Parliament last week. Among those culpable included food manufacturing and catering industries, food and beverage outlets as well as hotels. The latest statistic has surprised Restaurant Association of Singapore president Andrew Tjioe, who is also the executive chairman of Tung Lok Group. "I have seen restaurants with waiters who keep customers from over-ordering," he said. "People also dabao (take away) leftovers, it is not shameful. I do so even if I have only a little bit of food left." He believes catered occasions, such as buffets and banquets, were the prime wasters. People also tend to cater more food than required, said Tjioe. "But caterers wouldn't dare to cut down in case the demand is there and food is not enough." He suggested reducing Chinese banquet courses, which can have as many as nine dishes, or to cut the size of portions. Open-concept kitchens at restaurants such as Carousel at Royal Plaza on Scotts also help chefs gauge how much food is still available to diners, said its general manager Patrick Fiat. Singapore Food Manufacturers' Association president Thomas Pek, who said he will raise the problem at an association meeting later this month, urged more companies to work with charities in giving away food that is nearing its expiry date. He also suggested that more supermarkets and bakeries could mark down prices of their fresh produce near the end of the day. Despite the massive amount of food being disposed, recycling remains low. Last year, only about 13 per cent of the total was recycled, up 1 per cent from the previous year. This comprises mainly clean food waste such as spent grains from beer brewing and bread waste, which are converted to animal feed. Said Raymond: "With the amount of food waste being generated, it is probably timely for Singapore to revisit the possibility of food waste recycling." Source: http://www.straitstimes.com/breaking-news/singapore/story/more-food-going-waste-20140319-0

https://www.facebook.com/photo.php?fbid=10202794586408914&set=a.10200278068897549.2201046.1328235782&type=1&theater you believe? nasi padang @ Tampines Blk 475 coffee shop...our dear MP had for this price...bandung 0.50 nia... make it to xinmin daily liao. .. want to por LP and give rebates, you can only LL suck thumb. but did xinmin get their report correct boh? or stall owner get his calculations wrong?

He is back!!! place go support support! moved to stall facing 2 storey HDB.

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With the Lunar New Year approaching, many restaurants and caterers have said they are facing more food orders. The National Environment Agency (NEA) has also stepped up the number of inspections it conducts during the festive season to ensure food safety. The number of inspections over Christmas and New Year last year and in the build-up to this year's Lunar New Year increased by 27 per cent compared to the previous festive season. The inspections include measuring and checking the temperature of the food served, to ensure there is no cross-contamination. And they seem to be working, with the number of hygiene lapses on the part of food retail operators decreasing. In 2013, NEA issued a total of 2,198 enforcement tickets for hygiene lapses. This was a drop of 749 tickets compared to the 2,947 issued in the previous year. Common offences included failure to keep licensed premises clean and free from pests, as well as failure to register food handlers. One of the restaurants Channel NewsAsia spoke to said they are also tightening their internal safety measures during the festive season. Irene Ong, corporate hygiene manager at Shangri-La Hotel, said: "We also carry out more inspections, internal food safety inspections. We usually do it three times a week, now we are doing it more frequently. “We carry out daily inspections. During the inspections we also remind our chefs to ensure good personal hygiene." Source: http://www.channelnewsasia.com/news/singapore/nea-steps-up-food-safety/969814.html NEA increases inspections at eateries, caterers The National Environment Agency (NEA) has stepped up checks on restaurants and caterers to minimise the risk of food poisoning incidents over Chinese New Year. The number of inspections over this festive season - which includes Christmas, New Year and the lead-up to Chinese New Year - has increased by 27 per cent, compared to the same period in 2012. The NEA has also issued advisories to event organisers, and a spokesman said: "Other than the usual checks, our officers keep a lookout for any instances of poor food and personal hygiene that may result from operators ramping up their production to cope with the increase in business volume and orders." This includes cross contamination between raw and ready-to- eat food and poor personal hygiene practices of food handlers. Source: http://www.straitstimes.com/breaking-news/singapore/story/nea-increases-inspections-eateries-caterers-20140130

do you believe in this report or that poll done by Nielsen? (anyway 69% is hardly equivalent to "most")

S'pore street food trumps HK's: Blogger By Li Xueying The Straits Times Tuesday, Nov 05, 2013 Here's a pretty startling proposition for food lovers in two cities that pride themselves on their culinary delights: Singapore has better street food than Hong Kong. That's according to Mr K.C. Koo, one of Hong Kong's most prolific food bloggers and a critic, writer and food lover. "While Hong Kong's street food tradition has all but disappeared, Singapore has done a better job of preserving its hawker food," he argues. The 45-year-old, a regular newspaper columnist whose Facebook page has nearly 22,000 fans, drew that conclusion after writing a guide to Singapore's hawker food aimed at Hong Kong readers. The Singapore Tourism Board (STB) flew him to Singapore, where over three trips totalling 10 days, he ate his way through 85 stalls across the island - including wrestling with 10 pepper crabs at five different places. In the end, 58 stalls made it into his book, written in Chinese and launched last Tuesday. It showcases an eclectic collection that goes beyond big names to include places like Chye Kee Chwee Kueh in MacPherson, Satay Sejati at Haig Road and Fu Ming carrot cake in Redhill. STB hopes it will entice younger Hong Kongers, especially professionals, to visit Singapore and go off the beaten track for culinary discoveries. Singapore has traditionally been more attractive to Hong Kong families. Last year, it received 470,000 Hong Kong visitors, the 10th largest group. Said STB's regional director (Greater China), Mr Edward Chew: "Food is a big motivator for Hong Kongers to travel - they spend 50 per cent more of their budget on food compared with other travellers." Mr Koo, a former finance professional who began reviewing food 11 years ago, said he tailored his guide to suit Hong Kongers' taste buds. For instance, while Singaporeans place a premium on the sambal in nasi lemak or the chilli sauce accompanying chicken rice, these condiments matter less to Hong Kongers, he said. So his listings for nasi lemak include more Chinese stalls offering a wider array of side dishes. He said that since his first visit to Singapore in 1999, he has found that the quality of hawker food has been consistent. Take a bowl of prawn noodles, for example. "When you return to the stall, the ingredients, the way they are put together, are the same," he said. He even thinks the seafood in Singapore tastes fresher than that in Hong Kong, where a well done steamed fish is prized in Cantonese cuisine. "Whether it's crabs or curry fish head or fish slices, the seafood in Singapore is fresher - it's obvious from the taste and texture," he said. He thinks it may be because Singapore gets its seafood from nearby waters whereas Hong Kong imports from around the world. Asked what was his favourite from everything he sampled, he said it was the pepper crab at JB Ah Meng in Geylang. "It's gorgeous," he said. But is he saying all these nice things about Singapore food because he was sponsored by Singapore's tourism board? He said: "I'm a food critic. It is important to preserve the integrity of our name." He did note some areas where Singapore has slipped. He detected the use of frozen meat in chicken rice, and felt that took away some of the flavour. It is a problem in Hong Kong too, he said. - See more at: http://www.soshiok.com/content/spore-street-food-trumps-hks-blogger#sthash.rBJ4fkTX.dpuf

The Coast Bistro & Bar Established by 9 executives who share the same passion and love for racing cars, and the affection for great food and drinks, the 9 Man Group Pte Ltd was formed. Created based on an idea of having a place that is cozy, comfortable and welcoming for everyone, each of them has his unique traits and expertise that will best provide the utmost satisfaction to customers. The Coast Bistro & Bar serves not only local delights but also a range of food styles. From American and Italian to breakfast and brunch, customers are bound to be filled with gratification. What’s more impressive is you have the luxury to dress in casual entire, further enhancing your dining experience in a comfortable and fuss-free manner. Foodies can find out more about The Coast Bistro & Bar at https://www.facebook.com/thecoastbistroandbar or can head straight to the restaurant at 902, East Coast Parkway, Playground @ Big Splash Block B, #01-05 Singapore, S(449874) Tel: 64409090 http://www.mycarforum.com/index.php?app=lifestyle&section=styledetail&pid=3

from yahoo : New jobs laws bite into Singapore food outlets, rents Singapore's restrictions on importing foreign labor have made it tough for the city-state's retailers and food outlets to find workers, limiting expansion plans and damping retail rents. "Almost everyone is facing labor problems," said Alan Cheong, senior director for Singapore at real-estate service provider Savills, citing feedback from the company's retail team. The Singapore government, which has faced public opposition to the country's liberal immigration policies, has announced a slew of measures this year to limit the influx of foreign workers to ease pressures on the public transportation system and housing cost increases. Foreigners - which make up almost 40 percent of Singapore's population of 5.4 million - are an important source of cheap employment, particularly for the country's manufacturing, construction and services sectors. "It's holding back the expansion plans of tenants and as a result of that, the demand for space was lacking in the third quarter. That caused rents to be a bit soft," Cheong said. Savills noted rents for the third quarter in the prime Orchard Road shopping belt slipped 1.5 percent from the second quarter, while the vacancy rate rose to 7.7 percent from 7.3 percent a quarter earlier. The company attributes the developments to the foreign labor restrictions stymieing retailers' expansion plans. read more of the stories, link : http://sg.finance.yahoo.com/news/jobs-laws-bite-singapore-food-232916973.html Prepare for a $10/- a bowl of fishball noodle or $2.50 per cup of kopi sui-tai at a normal coffee shop ....

http://www.straitstimes.com/premium/singap...change-20130812 Centre to close for 3 months for $1.5m revamp, first major upgrade in a decade

Will char kway teow lead to sugar spike? An upcoming Glycemic Index of Asian food will help public plan their diets. Each time Ms Juliana Lim goes grocery shopping, she lingers longer than most patrons along supermarket aisles. That is because she has to decipher the Glycemic Index (GI) of foodstuff from its fibre, sugar and fat content. For the last two decades, the diabetic has been sticking to a low GI diet because spikes in her sugar levels will make her tired at work. The GI is a measure of how quickly carbohydrate-containing food raises a person's blood glucose level. "But choosing low GI food has not been easy as its information is not readily available on the Internet or food labels," said the 44-year-old executive. WHAT IS THE GLYCEMIC INDEX? THE Glycemic Index, or GI, is a scale which measures how much a food containing carbohydrates raises blood glucose levels. Foods with a higher GI, such as white bread, can cause rapid spikes in blood sugar levels. Those with a lower GI, such as whole oats, are digested more slowly, causing more gradual and smaller changes in blood sugar levels. GI is computed on a scale of zero to 100. Foods with low GI register a value of 55 and below, medium GI ranges from 56 to 69 and high GI means 70 and above. Low GI foods include dried beans and legumes such as kidney beans and lentils, green leafy vegetables, most fruit, and many wholegrain breads and cereals. Fat and fibre tend to lower the GI of a food and generally, the more cooked or processed a food, the higher its GI. Knowing the GI values of food can help with better planning for a healthy diet. Research has shown that a low GI diet can help prevent heart disease and diabetes, control cholesterol levels and maintain a healthy weight. Source: http://www.straitstimes.com/breaking-news/singapore/story/will-char-kway-teow-lead-sugar-spike-20131118 Full Article: http://www-as.tp.edu.sg/gifoods.pdf

Hi, Saw this post from IS-City, 50 things to eat in Singapore before you die... chicken rice is not in the list!! http://is.asia-city.com/restaurants/article/50-things-eat-singapore-you-die-2013 Anyone tried any of the 50 items? These 3 looks good

Will you still eat? http://www.foxnews.com/world/2013/10/01/ja...fukushima/print Tokyo (AFP)

Dont know whether it should be at complaints or maken corner but anyway, Geylang Lor 20 Banana Fritters, you had disgusted me. When someone requested a namecard from your stall means that he/she will definitely buy again/recommend friends. But your actions (cook/boss or whosoever that fries the stuffs) disgusted me so much that I would like to let the potential customers to your stall did to an old auntie. The event (22nd Sept, Sunday around 12noon):- Auntie had ordered some pieces of stuffs from the stall requesting in a very nice tone "can you pick some nice ones for me (even all pieces look the same to anyone else)"? Helper gave her a smile and just picked randomly and packed it individually. Then auntie was chatting with helper about she couldnt find this stall at first and had bought from the wrong stall (few units from yours) couple of times. Then she had requested a namecard from the helper and the helper replied nicely "sorry we don't have namecards here". Auntie being old repeated that she always cant find this place and was about to leave. Cook turned around asked auntie "WHAT DO YOU WANT?!". Auntie replied "do you have namecard"? Cook "NO!" Auntie (about to leave).... Cook "Auntie, you had already picked your stuffs, so buy already and go.... Don't LoLoSoSo here!" Cook turned to helper "if that she buy 2000 pieces, I will surely entertain her. Buy 1-2 pieces talk so much". And the bananas you fried, 2.5/5. The better stall will be the one at longhouse at Sin Ming area which I will give it a 4.5/5. Msg to the cook, 2000 pieces, I will lick your boots, old & winkled, I dont care!

Dear Bros, Any recommendations for good local food - specific restaurants/shops etc in Melaka? Below are some that I already know, 1) BeiZhan 2) Teo Soon Leong Teochew food 3) Capitol Satay celup 4) 88 Chendol Any other recommendations?????

After six months in Singapore, Mr Oliver Andersch is charmed by the hawker fare. "First-class food," he cooed. But the Austrian has not been quite as impressed with the cleanliness and hygiene of the hawker centres. "Third world," he slammed. "They use the same cloth for everything - wiping away food, cleaning tables. This is disgusting," he said, shaking his head. It is his job to help make it better. He is Singapore's only "ang moh" (Caucasian) toilet cleaner. Although the 43-year-old holds the title of "cleaning excellence and development director" with cleaning company ISS Facility Services, he told The Straits Times: "I'm basically just an experienced cleaning guy." He trains his firm's cleaners to do their jobs more efficiently, with all sessions conducted one on one. Some 200 cleaners have gone under his tutelage. Source: http://www.straitstimes.com/breaking-news/...ning-consultant

Reopened after renovation this week, just had my lunch there. Can't really see what is the different, but all prices increases. My favourite penang prawn noodle going closing down next month to look for new place, complaining rental has increase tremendously after reno. What the hell....I thought this is run by town council one? Some even got $$$ for investment why need to increase price? I thought garment are helping people to cope with inflation?

Food colouring, not chemicals, was in the indelible ink used in the general election, the Election Commission (EC) admitted today in the Dewan Rakyat. "No chemical was used in the ink but it was instead replaced with permitted food colouring," said Minister in the Prime Minister's Department Datuk Seri Shahidan Kassim in his reply to Segambut Member of Parliament Lim Lip Eng. His statement was in stark contrast with the EC's claim that it used silver nitrate in the ink. He said the absence of the required chemical was the reason the ink was easily washed off. Shahidan also said that the expiry date of the ink was four months from the date it was issued but blamed voters for purposely trying to wash off the ink as the reason why it was not permanent. "How long the ink remains depends on the individual and the efforts put in to wash it off." In a written response, Shahidan also told the Dewan Rakyat that RM6.9 million had been spent on the ink, with an additional RM200,000 spent on transportation, packaging and storage, bringing the total expenditure to RM7.1 million. He added that the EC did not plan to release information related to the suppliers for security reasons. Opposition leader Datuk Seri Anwar Ibrahim had urged voters to lodge police reports on polling day after many of them showed how easily the ink could be washed off their fingers. EC chairman Tan Sri Abdul Aziz Mohd Yusof also announced the formation of a special task force to investigate the reasons why it could be easily washed off. Barisan Nasional won 133 parliamentary seats in the May 5 polls, 21 seats more than the 112 required to form a simple majority government. However, this was BN's smallest win since the country achieved independence in 1957. Pakatan Rakyat continues to refuse to accept the results and point to the fact that it had won 51% of the popular vote compared with BN's 48 %. PR has also filed 39 election petitions to challenge the results in 25 parliamentary and 14 state seats where BN won by small majorities. Despite the protests against the outcome of the polls, the EC insisted that it had carried out the elections in a fair manner, pointing out that the highest ever voter attendance of 84.84% was evidence of confidence in the electoral process. http://sg.news.yahoo.com/indelible-ink-not...-091953150.html

Picture is self explanatory. Not bad huh? I think Singaporeans still got hope after all. By the way, does anyone know where this hawker is at? I will wear No. 4 go look for him

For bros and sis living in the east....there is a new makan place that's worth checking out ! Mis en Place 39 East Coast Road, S'pore 428756 Tel no 6345 8381 Email : [email protected] What's good to check out ? Try their hand-chopped burgers, steak, chicken, and their appetizers I was there recently and think it's a good makan place for motoring buffs like us !

蔡澜 a Singaporean but hardly live in singapore..... Interesting interview with this famous writer cum movie producer, and a food critic when he was back in Singapore recently, comment about local food....