- Top: Hawker Center at Lau Pa Sha (Shenton Way).
- Left Bottom : Char Kway Teow 炒粿条
- Right Bottom : Hainanese Chicken Rice 海南鸡饭
It is good to have more young & talented Singaporeans willing to continue the local hawker food culture, after the Pioneer Generation (1940s) & Merdeka Generation (1950s) hawkers retire in next few years.
It won’t take too long will one of the more entrepreneurial hawker start a global “Singapura Hawker” Food Empire, a-la KFC or McDonald’s, offering the world with 100 affordable best dishes of the “UNESCO-listed” Singapore hawker food.
Alderic Teo’s “Home-Cooked VS Outside-Cooked” Vblogs:
Curry Puff :
Typical Singaporean “Cheng Tng” 清汤
Singapore “Burrito”: Popiah 薄饼
Note: Do not look down on the tiny Popiah skin. Singapore “Popiah King” “Gwee” 魏 is a billionaire.
Singapore KFC Chicken:
Good places for makan.
1950s – 1970s Soupy Clam Hokkien Mee (extinct)
可惜问了几位50岁以下年轻的大厨师师傅, 都不知我所云的”古早福建面”是”啥米碗糕 “(福建话, 即: 什么東西)。哀哉!
The closest below (but inferior) is the 2010s Prawn Soupy Hokkien Mee: 不比古早的福建面, 用upeh leaf包, 火炭煮的圆型福建面, 和香喷喷的汤汁。
1970s – Now: Fried Hokkien Sotong Mee:
This type of Hokkien Mee with Sotong (Malay word: squid) appeared quietly in early 1970s. It is fried, also wrapped in upeh leaf (now by brown paper).
Long Razor Clams (USA):
There is one similar type of long clam in Singapore during 1950s – 1970s, used in charcoal cooking the soupy Hokkien mee wrapped in upeh leaf. Now extinct together with this nostalgic soupy Hokkien mee.
新加坡名称: 啦啦 = 大头 = 蛤蜊 (Clam) (\ge-li)
现在只有圆而小的种类。长的”啦啦” (蛤蜊 \ge-li)本地绝种了。
Another version of Hokkien Mee: Malaysia KL style with thick black gravy.
“Ah Geok Prawn Noodles” Hawker is opened in September 2013 by Keen Low, 30, a former Mechanical Engineering graduate.
Low says that he wanted to try his hand at being his own boss. The low start-up cost was also a draw. With hawker culture on the wane, he saw an opportunity in providing good food to diners who appreciate it.