Jump to content

Search the Community

Showing results for tags 'Hawker'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Categories

  • Articles
    • Forum Integration
    • Frontpage
  • Pages
  • Miscellaneous
    • Databases
    • Templates
    • Media

Forums

  • Cars
    • General Car Discussion
    • Tips and Resources
  • Aftermarket
    • Accessories
    • Performance and Tuning
    • Cosmetics
    • Maintenance & Repairs
    • Detailing
    • Tyres and Rims
    • In-Car-Entertainment
  • Car Brands
    • Japanese Talk
    • Conti Talk
    • Korean Talk
    • American Talk
    • Malaysian Talk
    • China Talk
  • General
    • Electric Cars
    • Motorsports
    • Meetups
    • Complaints
  • Sponsors
  • Non-Car Related
    • Lite & EZ
    • Makan Corner
    • Travel & Road Trips
    • Football Channel
    • Property Buzz
    • Investment & Financial Matters
  • MCF Forum Related
    • Official Announcements
    • Feedback & Suggestions
    • FAQ & Help
    • Testing

Blogs

  • MyAutoBlog

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


  1. Source: https://www.asiaone.com/lifestyle/extreme-makeover-hawker-edition-peoples-park-food-centre-reopens-new-look-delight-diners? Those who've previously visited People's Park Food Centre before probably didn't have very good memories of it. While it's known to house several popular stalls like Zhen Zhu Fang Roasted Delights and Ri Ri Hong Ma La Xiang Guo, the hawker centre drew plenty of flak for its poor hygiene standards. But things have changed. The space has finally completed a much-needed revamp after being closed from April 1 to June 30 for renovation works. And the place looks almost unrecognisable now. In a Facebook post dated July 1, netizen Ng Chun Kiat shares pictures of the hawker centre's new look. One of the biggest differences is the improved lighting with the once dimly-lit space now looking brighter and even larger in size. Besides lighting, the new wall and floor tiles also help brighten up the place, considering that they are now a lighter shade than before. In a place with so much cooking going on, proper ventilation is important too. With new fans in place, the place is much airier and Chun Kiat even added that it felt "much cooler now". He did note that the area around the "Mala Xiang Guo section" of the food centre is still smoky as there is plenty of stir-frying going on. However, the other sections of the hawker centre have "almost no smoke". Previously, pests and birds were also a huge problem and this has been solved by the giant bird netting that was erected over the hawker centre's sky wells. "Overall, a welcome upgrade and revamp. About 80 per cent of the stalls have resumed operations today. Special thanks to National Environment Agency (NEA) for the timely revamp!" said Chun Kiat. Apart from the bird nets, wires were also placed on exhaust pipes and beams to deter mice and pigeons from resting there, reported Lianhe Zaobao. In the comments of the Facebook post, netizens celebrated the hawker centre's new look and many were especially pleased with how bright and clean the space looks. Some also pointed out that patrons and vendors alike should stay diligent to maintain the cleanliness of the hawker centre. Patrons and hawkers who were interviewed by Lianhe Zaobao also sang praises about the renovations. "After the renovation of the hawker centre, the biggest change is that it became more hygienic, clean and bright. If you didn't tell me, I wouldn't know that the open-air area has anti-bird nets and today, I didn't see any birds there," a 50-year-old diner surnamed Chen told the Chinese daily. A stall owner surnamed Liu, 48, also said she hasn't seen any birds or pests yet. "The environment has improved, diners can eat comfortably and at ease, and we [hawkers] can work better," she remarked. A reputation for being dirty When it was announced that People's Park Food Centre was going to undergo renovations, many people heaved sighs of relief. Over the years, several hawkers and customers expressed concern about the level of hygiene at the popular hawker centre. Some diners even had the unpleasant experience of dealing with unwelcome guests previously, from rats scurrying on the floor to crows and pigeons pecking away at plates of leftover food.
  2. Poly, ITE grads can train to be hawkers under new programme The programme can accommodate about 50 people over three years. Adeline Tan PUBLISHED JAN 11, 2021, 10:24 PM SGTFACEBOOKTWITTER WhatsappLinkedinFB MessengerTelegramRedditWeChatPinterestPrintPurchase ArticleCopy Permalink SINGAPORE - A new work-study programme to help ease the entry of young people into the hawker trade will be launched in March. The Work-Study Post-Diploma (Certificate in Hawkerpreneurship), which comes under the SkillsFuture Singapore work-study programme, is the first of its kind. Announcing the programme at the second edition of the SG Hawker Seminar on Monday (Jan 11), Senior Minister of State for Sustainability and the Environment Amy Khor said: "With the increasing recognition and appreciation of hawker fare, setting up a hawker stall can be considered as a gateway into the F&B sector, and there could be budding food and beverage entrepreneurs who may aspire to join the hawker trade." She said the National Environment Agency (NEA) and SkillsFuture Singapore (SSG) will work together with Temasek Polytechnic to launch the programme as a new track under the Hawkers' Development Programme (HDP), which was started in January last year to equip hawkers with the relevant skills and competencies to run a hawker stall. The 12-month programme, which takes in its first batch in March, will be open to all recent graduates from polytechnics and the Institute of Technical Education. Participants will undergo a two-month classroom-based training, followed by a four-month apprenticeship and a six-month mentorship with experienced hawkers. The programme can accommodate about 50 people over three years, and both mentors and apprentices will receive a monthly training allowance of $500 and $1,000 respectively. As at Jan 1 this year, more than 170 people have completed the training stage of the HDP, and 41 of them are moving on to the final stage of setting up their incubation stalls. Due to the encouraging response, the number of training places under the scheme will be increased from 100 to 300 places over the next two years, said Dr Khor. In line with that, the number of incubation stalls under the Incubation Stall Programme (ISP), will go up from the current 20 to 80 stalls in the next few years. The ISP supports aspiring hawkers by providing them with pre-fitted stalls and subsidised rentals for over 15 months. Dr Khor also said support has been given to hawkers to help them digitalise, in the form of a new module launched by NEA and SSG titled Adapt to Change - Digitalisation for Hawkers under the HDP. The module, which began its inaugural run last month, is taught by Nanyang Polytechnic's Asian Culinary Institute. She said: "To keep our hawker culture thriving, we cannot just do the same things (in) the same way. We need to adapt to change and do the same things in different ways, which is borne out by our experience with the Covid-19 pandemic."
  3. Closing the old thread and moving into the the next phase of covid, with the new measures and open to allow 10 people to makan together, we are going see more dishes on the table now
  4. According to Mothership, my favourite Changi Hawker Centre will be closed for "repairs and redecoration works". Tragic. There goes my chicken cutlet horfun and nasi lemak. In response to Mothership's queries, a spokesperson from East Coast Town Council confirmed the hawker centre's upcoming temporary closure. Changi Village Hawker Centre will reopen on Nov. 15, 2022. https://mothership.sg/2022/07/changi-village-hawker-centre-close-temporarily/
  5. Today I went back to this hawker stall in Whampoa market which I ate since I was a child more than 20 years back. It really brought back memories and it still taste as nice. I just wanted to share the stall and am wondering if anyone else know about similar stalls that has been selling for a long long time and still taste as good. The stall I am talking about is the Curry Rice Stall in whampoa Market. I think they only sell for breakfast only... the braised pork there is REALLY good. Quite easy to see as there is always a queue. No newspaper cuttings though. IT still taste the same since my parents brought back for me 20 years back.... It is REALLY HARD to find the same stall selling the SAME food for 20 years. And still taste the same. Almost all my favourite childhood stalls have closed down or moved.... The only other one I know still at the same place is a Malay food stall in a Coffee shop in TPY.
  6. Stray Dog In M’sia Gets Free Lunch Daily From Chicken Rice Hawker, Is Stall’s Most Loyal Customer Source: https://mustsharenews.com/stray-dog-chicken-rice/ Stray Dog Given Chicken Rice From Famous Sarawak Stall To Takeaway Everyday Stray dogs are often said to feed on anything they can find, ranging from fast food to candy. But in this case, a doggo named Little White settles her daily meal with a packet of chicken rice from a famous stall in Sarawak, East Malaysia. Little White apparently dabaos a packet of chicken rice everyday, and stall owners are always very generous with the amount of food they prepare for her. Last Friday (11 Oct), a guy – presumably the stall owner – recorded the entire food preparation process and uploaded it to Facebook. The video has since garnered over 2,900 shares and 1,000 comments at the time of writing. Little White is now an Internet famous doggo. Stray dog waits patiently for chicken rice As seen in the video, Little White walks in casually and sits on the ground while food is being prepared for her. She then waits patiently while stall owners prepare customers’ orders before tending to her. You can even hear the stall owner telling Little White to “wait for a while, I’m busy now”. Has a different menu everyday The stall owner has uploaded several videos, showing the variety of dishes Little White gets to savour every day. In one of the videos, the stall owner told Little White that she will be having “fried chicken rice” for the day. After which, a stall assistant proceeds to pour a heap of rice into Little White’s takeaway bag. And in a separate video, the stall owner was seen preparing a huge portion of chicken breast and liver for Little White as they are supposedly good for her skin. As per usual, the stall owner topped it all off with a few handful of rice and poured it into Little White’s takeaway bag. Little White runs off with takeaway food Unlike usual doggos who would run to humans for food, Little White sits like a privileged customer. In the video, we saw that the stall assistants even had to serve the packet of chicken rice to Little White as she continues sitting comfortably on the ground. Once Little White grabs hold of her packet of chicken rice, she then takes off. Stall owners treat Little White as their own pet Despite Little White constantly ‘free-loading’ packets of chicken rice, it seems like the stall owners are more than happy to provide for her meals. From extensive lunch menus to showering her with love and head rubs, we believe that Little White is leading a happy life now. However, kindness doesn’t stop here. You too can impact the lives of homeless doggos around you. Sometimes, all it takes is one meal to fill their stomach and their hearts.
  7. Been noticing this KF Seetoh giving more and more ridiculous suggestions. This is the PAP way style of offering solutions to crowd control, fixing congestions. Look at the newly opened Jewel. In order to "control crowd" you are expected to pay up to SGD 56 if you want to go 4 of the paid attractions. There are other ways to limit crowd. Reserving free ticket online first come first serve blahhhhhh. Then now there's peak period surcharge for hawker centres. Many of these people who patronize hawkers during lunch time even in CBDs are also people who are just drawing a decent salary just like you and me. Why punish these people? Founder of Makansutra? Super out of touch with the average Singaporean. No doubt overhead very high for hawkers. In fact I think they pay a darn ridiculous price just for rental, cleaning etc... KF Seetoh should campaign for lowering rental costs for hawkers instead of penalizing the consumers.
  8. Minister of Culture, Community and Youth Grace Fu, who was the guest-of-honor, felt that such events are great in promoting a more gracious Singapore. She said, “It is not just limited to an event, but it is for us to bring this energy that can be put to great use in shaping the kind of society we would like to see.” At the Kindness Carnival, Ms Fu stood by one of the new Ground-Up Movements (GUMs) called Anti-Chope Movement supported by SKM. The founders of the Anti-Chope Movement said, “What an honour to stand with Minister for Community Development, Youth and Sports Ms Grace Fu. While she holds up one of our cards with the #antichopemovement message! – ‘Please don’t chope!’.” On their Facebook page, one of the founders explained why the movement was started, “What started out as a pet peeve, I have decided to take action and make a difference in hope to change social behavior, dissuading ‘chope-rs’ from ‘chope-ing’.” “To ‘chope’ is not a life hack. In my opinion, it is an ungracious act carried out by individuals who are conforming to what everyone else is doing and taking to this advantage ‘ Singaporean-tradition’ of reserving a seat for selfish reasons… Seats at hawker centres, food courts, coffee shops, cafes and fast food restaurants are meant to be FREE-SEATING, free-for-all, it is a first-come-first get a seat (butt seated) basis; that is why you pay an economical price dining in places like that as opposed to dining in a restaurant,” it added. “Please don’t ‘chope’. It is ungracious.” Grace Fu caught ‘chope-ing’ public carpark lot with the help of a police officer It’s strange that the founders of Anti-Chope Movement felt honored to have stood next to Minister Fu, the guest-of-honour at the SKM event, when Ms Fu herself was caught ‘chope-ing’ a public car park lot a couple of years ago with the help of a police officer. In 2016, a resident while waiting for his wife at a public car park in Jurong, saw a man standing at a red season parking lot, reserving the season parking slot. The resident went up to ask the person what he was doing. The person identified himself as a policeman and explained that he was reserving the parking lot for a “VIP”. The resident went back to his car to continue waiting for his wife. When the VIP arrived at the lot in a Mercedes, it turned out that the VIP was Minister Fu. Like seats at hawker centres, food courts, coffee shops, cafes and fast food restaurants, the parking lots at any public carparks are meant to be parked on a “first-come-first-get” basis. That is why one pays an “economical price” parking at public carparks as opposed to parking in office lots with specially assigned car plate numbers. When the news broke, many netizens did not approve having a policeman wasting his time ‘chope-ing’ a public carpark lot for Ms Fu. In any case, since Ms Fu has sided with Anti-Chope Movement, she seems to be sending a message that ‘chope-ing’ seats in public eating places is ungracious but having a public servant to ‘chope’ a public carpark lot for her is ok.
  9. Malaysian celebrity chefs go savage on Singapore’s goal to get hawker culture recognised by UNESCO source: Coconuts Singapore,Coconuts Singapore 24 Aug 2018 https://sg.yahoo.com/style/malaysian-celebrity-chefs-savage-singapore-023919059.html
  10. KEDAH - Malaysia will enforce a smoking ban on restaurants, coffee shops and hawker stalls nationwide from Jan 1, Sin Chew Daily cited Deputy Health Minister Lee Boon Chye as saying on Thursday (Oct 11). The ban will cover all air-conditioned and non-air-conditioned restaurants, coffee shops, open-air hawker centres and street stalls. Dr Lee announced the mandatory ban while chairing a health forum at the Asian Institute of Medical, Science and Technology in Kedah. Those caught smoking at prohibited areas will be fined RM10,000 (S$3,300) and eateries found not enforcing the ban will be fined RM2,500. The Star newspaper reported in September that the health ministry was pushing to gazette all open-air restaurants as no-smoking areas, according to Dr Lee. The gazettement was not only to encourage smokers to kick the habit, but also to protect non-smokers from second-hand smoke due to tobacco products. "No doubt smokers will say they have the right to smoke, but non-smokers also have the right to have smoke-free areas," Dr Lee had said. The Gopeng MP is also seeking his fellow MPs' support to shut down the smoking room in Parliament by October. He hopes the MPs who smoke will take the opportunity to quit smoking. "This gazettement is Malaysia's commitment as a member state to the Framework Convention on Tobacco Control and adheres to the guidelines under Article 8 of the World Health Organisation," he added. The current Control of Tobacco Product (Amendment) Regulations 2017 prohibits smoking in 21 areas including hospitals, public toilets, lifts, government premises as well as air-conditioned shops and offices.
  11. http://eatbook.sg/pasir-ris-central-hawker/ Things to eat at Pasir Ris Central Hawker Centre New food place to explore. It is advertised as an instagram worthy hawker center served by young entrepreneurs. I would very much prefer simple hawker fares at less exorbitant prices compared to 'hipster' food but if the food is good, it's still worth a try. Anyone been here?
  12. Hey bros, need some ideas. Sick of the same old thing. my aim is to gather a list of major hawker centres WHERE there are good food for weekday lunch. 1) Kallang Airport 2) Amoy market 3) Duman Food centre 4) Marine Parade Food centre 5) Golden Mile FC 6) Maxwell market 7) Bedok Centre 8) Bedok South opposite TJC any others? Please note that i'm not asking to name all the hawker centres. I'm asking for those worth visiting for lunch Thanks!!!
  13. Nah Beh! Build 7 hawker centres need 5 years!?!?!!?!!??!! Kan boh standard! :angry:
  14. This afternoon I was at Redhill market and saw some pigeons (4 of them specifically) actually flew right into the hawker centre, feeding on crumbs on the floor (see picture). WTF! What goes in, must come out, right? I shudder to think of the food I had just consume might have been contaminated! Not that I am a hygiene freak, or having too high expectations of a hawker centre, but still...
  15. Hi guys, Wonder if anybody know what time the bbq seafood/satay stalls close at Pasir Panjang hawker center? And if anybody can give some recommendations for anyplace with such stalls that open till late around the West or CCK area? Thanks in advance
  16. heng i dun go all the way there to try these overpriced, and now "not so famous after all", hawker food rather go to the original ones also remind me of the famous claypot laksa at depot road last time.... many used "depot road" as their names, misleading the customers The week-old food street at Changi Airport, which was touted as offering 13 popular hawker stalls from different corners of the island, is not what it has been made out to be. The Straits Times has found that of the 13 stalls at the 10,800 sq-ft Singapore Food Street in Terminal 3's transit area, seven bear no direct links to the original famous stalls. Some are new start-ups while others are named after streets or areas well-known for particular dishes but have no connection to the original brands. For instance, Jalan Tua Kong Minced Pork Noodles at the airport food street is not an offshoot of the famed 132 Meepok in Marine Terrace, which was located in Jalan Tua Kong in the 1990s. It is also not related to Jalan Tua Kong Lau Lim Mee Pok Kway Teow Mee in Bedok Road. Instead, it is run by Mr Tan Dee Hond, 33, who told The Straits Times that he had worked at the Lau Lim stall for about two years in the mid-90s. The owners of two popular char kway teow stalls at Old Airport Road, Dong Ji and Lao Fu Zi, said they did not open the Old Airport Road Fried Kway Teow & Carrot Cake stall at Terminal 3. Nor is Mr Elvis Tan, 54, who owns East Coast BBQ Seafood at East Coast Lagoon Food Village, behind the airport's new East Coast Lagoon BBQ Seafood stall. As for the airport's Tiong Bahru Meng Kee Roast Duck, there is no such stall in Tiong Bahru hawker centre. The owner of the airport's Tiong Bahru Meng Kee Roast Duck Mr Wen Yee Thim, 40, said he named the stall after his older brother, and included Tiong Bahru in the name because he learnt his roast meat preparation skills at a stall in Tiong Bahru in the mid 1990s. When asked if naming the stalls after a street or an area that is famed for a particular dish was a misrepresentation, Select Group's executive director Jack Tan, 45, said: "If you use the name of the stall, then you're in trouble, but if you don't use the name and just use the street, it's free for all." He added: "I think there was a miscommunication because there really are some famous hawkers there but maybe not 100 per cent. We just want to associate the street name with our product and our concept of it being a food street." He added: "We can't use specific names because they may be trademarked or registered, that's why we use street names." The airport hawker stall called Changi Village Nasi Lemak is run by someone who once worked at one of Changi Village hawker centre's two famous nasi lemak stalls, Mizzy's Corner and International Muslim Food Nasi Lemak. When asked which stall in Changi Village she had worked for, Mr Tan said: "I don't know which stall, because she didn't mention which stall, but I think it is one of the quite famous ones. I trusted her by doing the food tasting." Only three of the stalls in the food street - Odeon Beef Noodles, Sin Ming Road Rong Cheng Bak Kut Teh, and Kampong Cafe - are directly linked to the original stalls. Changi Airport Group's spokesman Robin Goh said that while some of the stalls may have direct association with the original brands, and others have indirect links in varying degrees, for instance through former chefs or employees, "the operator's naming of the remaining stalls after certain locations may have given the wrong impression that they are directly connected to popular stalls at these locations". He said that the airport would be working with Select to rename stalls that do not have direct association with the original hawker brands. Engineer Kelvin Sng, 25, who dined at the food street last week, was taken aback when a staff at the food stall he was ordering from told him that its name was "borrowed" and that it was "not original". But he said the roast meat rice he had was "good and satisfying". It is a common practice for hawkers to capitalise on the name of a well-known, location-specific type of food such as Katong laksa and Jalan Kayu roti prata. Mr Boo Geok Beng, 63, owner of Kampong Carrot Cake in Tiong Bahru, said: "It is common for people to use the Tiong Bahru name because of the popularity of the hawker centre." But the prevalence of the practice does not make it right, said Mr K.F. Seetoh, 50, street food advocate and founder of street food guide Makansutra. He said: "The new stall will be living off someone else's reputation, someone else's good will. You cannot register a street name and there is no law against it, but it is not right." [email protected] - See more at: http://www.straitstimes.com/news/singapore/more-singapore-stories/story/stalls-changi-airport-food-street-not-so-famous-after-al#sthash.LCmGFFJC.dpuf Changi Airport's hawker stalls: Not so famous after allPublished on Aug 1, 2014- See more at: http://www.straitstimes.com/news/singapore/more-singapore-stories/story/stalls-changi-airport-food-street-not-so-famous-after-al#sthash.LCmGFFJC.dpuf Changi Airport's hawker stalls: Not so famous after allPublished on Aug 1, 2014- See more at: http://www.straitstimes.com/news/singapore/more-singapore-stories/story/stalls-changi-airport-food-street-not-so-famous-after-al#sthash.LCmGFFJC.dpuf Changi Airport's hawker stalls: Not so famous after all - See more at: http://www.straitstimes.com/news/singapore/more-singapore-stories/story/stalls-changi-airport-food-street-not-so-famous-after-al#sthash.LCmGFFJC.dpuf
  17. 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
  18. A 40-year-old man and eight other gang members attacked two men having dinner with their family members at a hawker centre last May for "talking too loudly". Soh Ying Kuan and his accomplices rained punches and kicks and even used empty beer bottles to hit the victims' heads and backs while shouting their gang's slogan. Although the injuries suffered by the two men were not serious, this did not save Soh from a long spell behind bars. In passing sentence, District Judge Low Wee Ping said that while the usual penalty for gang-related rioting with no grievous hurt to victims was two-and-a-half years' jail and six strokes of the cane, he was sentencing Soh to four years in jail and six strokes of the cane because of "the manner (Soh) had executed the violence". The judge pointed out that the victims were "innocent members of the public having dinner" and that the assault had left their family members "heavily traumatised". Source: http://www.straitstimes.com/breaking-news/singapore/story/gangster-jailed-and-caned-assault-innocent-men-20140204
  19. In the olden days, hawkers boiled their soup stock for hours using genuine stuff such as ikan bilis, pork bones and chicken bones. Retail Price Watch Group’s list of ‘Really Worth It’ hawkers confirms that Singaporean gourmands are willing to pay more for good food that’s ‘worth it’ When it comes to hawker food, Singaporeans have no qualms about paying more for quality mee rebus and chicken rice, according to the results of the “Really Worth It!” Hawker List released today (Nov 8) by the Retail Price Watch Group (RPWG). The online list was collated from the results of the RPWG Hawker Hunt, which was conducted on the RPWG Facebook page from Sept 6 to Oct 18. A total of 60 hawkers were nominated and 2,151 votes were cast for hawkers in four categories: Fishball noodles, chicken rice, mee rebus and nasi briyani. Tian Tian Chicken Rice emerged as the overall leader as the most value-for-money stall, followed by Singapore Zam Zam Restaurant’s chicken briyani, mee rebus from Rahim Muslim Food, and Xin Lu Teochew Fishball Noodles. Each stall was also the most popular in their respective food categories. The list also found that taste was the key factor for voters. Of the 60 stalls nominated, the three lowest priced hawkers were not in the upper ranks. With the exception of Xin Lu Teochew Fishball Noodles, the overall most value-for-money hawkers’ prices fell in the middle to high ranges within their own categories. “It is a little surprising that Singaporeans assigned more weight to taste than price when making their evaluation,” noted RPWG Chairman Mr Lee Yi Shyan, who is also the Senior Minister of State for Trade & Industry and National Development. “I hope this round of consumers’ recommendations forms a good guide to those of us who seek value-for-money food in Singapore. By uncovering popular and good value hawker food around the island, we hope to help consumers stretch their dollar while satisfying their taste buds. “Simultaneously, the List helps to single out hawkers who have worked hard to deliver good value to their customers.” The “Really Worth It!” Hawker List can found on the RPWG’s Facebook page (www.facebook.com/RetailPriceWatchGroupSG). Each nominated stall will also be presented with a “Really Worth It!” decal to display on their stall to help the public identify them. The RPWG was set up in February 2011 to keep an eye on excessive price increases of daily necessities and food items, so as to address profiteering, excessive price hikes and anti-competitive practices of businesses in Singapore. Source: http://www.todayonline.com/singapore/taste-not-price-key-singapore-foodies-hawker-choices
  20. Source: http://www.menshealth.com.sg/weight-loss-n...breakfasts-ever
  21. 1. Prawn mee/hokkien mee still hanging on thread whether he is able to open or not. 2. Cuttle fish Kang Kong as of today - gone forever. 3. Fish Head steam boat gone also. Temp location for Prawn Mee is at Paya Lebar/Macpherson Road CITIMAC building. those factory building canteen. Please support him during lunch time if can. This is sad and really sad.
  22. i think i am going to die very soon [:(]
  23. After renovation for the past 1 year, finally the hawker centre along Lor 5 Toa Payoh open for buisness ... Going back for my Sar-Poh-Fun and the charcioal grill Hokkien Mee ...... The sitting area is now inside surrounded by the stalls.
  24. NTUC now runs hawker stalls ? http://www.channelnewsasia.com/stories/sin...1204734/1/.html
×
×
  • Create New...