Young Singapore chefs serve up hope for street food's future

After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street-food chef cooking local fare. The 25-year-old is among a growing number of young street-food vendors — known as “hawkers” locally — fuelling hopes that a new generation will preserve the city-state’s culinary traditions. Singapore is full of open-air food courts offering a wide variety of cuisines influenced by the Southeast Asian nation’s ethnic Chinese, Indian and Muslim populations. Even after the city-state ballooned into an affluent…

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