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Category: Opinion & Editorial

Tourist filming a street food vendor in Vietnam on a smartphone.

Opinion & Editorial

The Pressure of Going Viral: What Social Media Did to Small Food Businesses

Kenji Lim June 16, 2026

Elderly patrons enjoying coffee and kaya toast at a traditional kopitiam with round marble tables and wooden chairs.

Opinion & Editorial

What We Lose When Old Coffee Shops Disappear

Inna Xuan Koh June 12, 2026

Hawker chef chopping roasted meat behind a display window hanging with char siu and roasted ducks.

Opinion & Editorial

Why Some Recipes Should Never Change

The Singapore Hawkers Team June 9, 2026

A large metal pot steaming on a gas burner flame at an outdoor street food stall.

Opinion & Editorial

What I Learned About Life From Working at My Family’s Hawker Stall

Kenji Lim June 5, 2026

A family laughing and eating Hainanese chicken rice, laksa, and satay at Maxwell Food Centre.

Opinion & Editorial

Why the Hawker Centre Feels Like Family: Growing Up in the Heart of Singapore’s Street Food Scene

Inna Xuan Koh June 3, 2026

An elderly chef guiding a younger hand to toss stir-fried noodles in a large wok over an open flame at a commercial hawker kitchen.

Opinion & Editorial

Generations of Flavor: How Singapore’s Hawker Culture Endures and Evolves

The Singapore Hawkers Team June 2, 2026

Row of traditional hawker center food stalls in Singapore featuring Teochew porridge and fried kway teow.

Opinion & Editorial

From Toa Payoh to Chinatown: My Journey Through Singapore’s Hawker Centres

Inna Xuan Koh May 29, 2026

Close-up of elderly hands flattening dough into small balls on a floured surface.

Opinion & Editorial

In the Footsteps of My Grandmother: A Photographer’s Tribute to Singapore’s Hawker Legacy

Kenji Lim May 26, 2026

A chef stir-frying fresh vegetables in a large wok over a high-intensity flame, showcasing the traditional wok hei cooking technique.

Opinion & Editorial

The Authenticity of Hawker Food: How We Can Protect What Makes It Special

Inna Xuan Koh May 20, 2026

A professional chef stir-frying noodles with shrimp in a flaming wok at a busy commercial kitchen.

Opinion & Editorial

Why the Hawker Centre is More Than Just a Meal — It’s a Singaporean Experience

Kenji Lim May 15, 2026

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