Reliving The Past
Young Hawkers are a group of millennials who are passionate about keeping the hawker culture alive by evolving and innovating new dishes. Over time, these creations will eventually be part of Singapore's diverse food culture.
Written By: Vivien Wee | Photos By: Vivien Wee
The question beckons: Why would anyone settle for a profession with an environment filled with heat, steam, and smoke? It’s safe to say that modern-day hawkers are passionate about what they do and are devoted to keeping traditions alive.
Let’s take a look at two such hawkers!
FATHER & SON - Kampung Admiralty Hawker Centre #02-08
Chai tow kway, a plate of smooth and soft fried rice cake, is served in either black, fried with sweet dark soya sauce, or white, original. Who can resist such a wonderful and flavourful dish?
Walter Tay, 32, eats carrot cake daily and he has a body that only most men would dream of. He has proven that it is possible to stay fit and consume this sinful dish daily. Before venturing into being a young hawker five years ago, Walter was an air steward and a self-professed entrepreneur, who dabbled in a variety of products.
Walter is now a second-generation hawker continuing his father’s business. He named his stall Father & Son because it served as a baton from his father to him.
The Yuan Yang Carrot Cake is one of their popular dishes and it gives customers the option to taste both flavours. The black version comes with a generous amount of crispy cai poh and minced garlic while the white version comes with a crispy layer of egg on top of it accompanied with a fiery chilli sauce added into it.
FAMOUS EUNOS BAK CHOR MEE - Lucky Plaza Asian Food Mall #B1-038
When it comes to local hawker food, Bak Chor Mee, a bowl of noodles served with minced meat, is a dish that cannot be missed out.
Ler Jie Wei is a sixth-generation owner of Famous Eunos Bak Chor Mee stall. He is 35 and was previously from the banking industry. He left three years ago to continue his family’s Bak Chor Mee legacy.
The recipe of the Mee Kia (flat egg noodles) that Jie Wei uses dates back to 1923, and the handmade noodles are presented in a savoury, chewy and slightly sweet garlic-based broth. Massive handmade dumplings and finely minced lean pork thigh meat accompany the noodles.
In order to maintain consistency in the taste, concise measurements of ingredients are necessary. Furthermore, Jie Wei conducts workshops for his staff as he has his own method of keeping the traditional taste and the fragrance for his dishes.
With the exceptional customer service provided on top of the delicious food served, customers are willing to take time off to join the long queue during mealtimes.
