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 remains a central part of everyday life for many.
The United Nations recognised this tradition as “intangible cultural heritage” in December, describing the centres