Forum: Low prices will lead eventually to hawker culture being wiped out
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The piece “ Hawker culture debate: The missing ingredient is our willingness to pay
I would like to add that if we continue to suppress prices in hawker centres, it will lead to lower food quality, a lack of innovation and the eventual demise of our hawker culture.
As it is, we are seeing a reduction in the quality of our hawker food. For example, you hardly see Chinese sausage or prawns any more in popiah these days. Some foods like Teochew kueh are disappearing as the older hawkers retire.
Owing to the focus on cost, we do not see much innovation in our local hawker fare. In some cases, hawkers act merely as assemblers of ingredients sourced from suppliers.
In recent years, new food ideas have been mostly imported, such as mala hotpot and ayam penyet.
I believe hawker food must continue to be artisanal (for example, different roast meat stalls having their unique char siew). Larger workspaces would also make it easier for enterprising hawkers to innovate and offer Singaporeans and tourists a wide variety of multicultural cuisines.
This in turn will let the hawker culture thrive as it spurs people to pursue their culinary dreams or carry on their family heritage, as it is economically viable when they can charge a fair value for their work.
The duty of providing affordable meals should not be shouldered by hawkers, as the Government already has various schemes to help those who need support.
Dennis Ang Bak Hwee
