The Singaporeana Revolution
oing as far back as the 1800s to present day, Singapore cuisine has always been about its street food. In the decades past, hawkers with true street cred were in the limelight, as evident by the snaking lines at many popular stalls. Maintaining affordability was (and still is to a certain extent) another emphasis, as seen by hawkers’ deft skills of mixing salt, starch sugar and spice into a
