ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print

How to keep Singapore's hawker culture alive

Patrons eat at the Bukit Timah Market & Food Centre, one of the oldest hawker centers in Singapore, where a decent meal can cost about S$3. (Photo by Tom Benner)

SINGAPORE -- Kuah Yong Say started selling his specialty black carrot cake, a savory stir-fry with radish and dark soy sauce, as a street vendor back in 1964. Selling from his trishaw, a kind of early-day food truck, he would serve his only dish not on a plate, but on a betel nut palm leaf.

     Now 75 years old, Kuah owns his own food stall in a government-built hawker center. He is one of the lucky ones: His two daughters, both in their 40s, quit their jobs in sales several years ago so they could take over the day-to-day running of the family business.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more