I am seeing
quite a few young hawkers around. It’s interesting how many of them pour their
love into making atas
food hawker-friendly and Instagram-worthy. Fish and chips, pastas, wagyu this-and-that, truffle whatever…
Often, I
thoroughly enjoy their offerings because I like things that are different. In the first few months of opening, when passion is at a high, the food is often really worth the price. Although I wonder how many would stay the
course and do the same thing, chopping their own ingredients and doing their
own cooking to the same standards, for the next 30-40 years the way the old hawkers did.
We check
out one such stall recently which isn’t far from us, at a coffeeshop.
The two young men are exactly the ones who I saw featured in the magazine. Apart from telling us we could pay after the meal (not a usual hawker centre or coffeeshop practice), they actually turned away some customers (very politely) to take a lunch break.
I tell the kids, if they can cook one great dish - like carrot cake or some such thing - they're set for life. I wouldn't mind their being future hawkers.
* Wagyu burger ($13) which KK pronounced "good and juicy"
* Day's chicken burger ($6 or $7 I forget)
* And because I hate burgers, my beef rice ($7 or $8 thereabouts), which was really quite beautiful especially after I broke the poached egg and the yolk melted into the gravied rice
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