True Story: 7 Young Hawkers In Singapore That Are Redefining Singapore’s Food Scene

01 August 2017

For every six hours that a hawker stands by his or her stall to sell his or her fare, there are another six hours involved for marketing for ingredients, preparation work and setting up the stall. Then, at the end of the day comes cleaning and prep for the next day.

Little wonder hawkers are a dying trade in Singapore, with fewer and fewer venturing into the field, or taking over from the first-generation hawkers.

Despite the hard work, these young hawkers are working to redefine the local food scene, breathing new life into typical hawker food.

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