In Singapore it’s common to greet each other with “Are you hungry?” or, “Shall we go get some food?” rather than “Hello, how are you?”. This is because we live by our stomachs and are very proud of it, too. Singapore is a mecca for all sorts of cuisines. It’s impossible to pinpoint where dishes have come from, so when people ask me what food is Singaporean, I simply reply “the delicious type”. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia – and from afar – which fuses together to create something even
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 financial hub, the hawker tradition lived on, and
Brighton will soon be home to a new food truck project. Beginning in March, Street Cart Eats will host at least thirteen food trucks, three non-food vendors, a taproom, a mini-market and live music at 19 South Third Avenue. “We want to showcase different world cuisines that bring a variety of options for locals and traveling food enthusiasts that you can’t find any other place,” says Jason Powers, the project’s founder.
He’s run World Taco Fusion (WTF) food trucks in