How can we keep the hawker culture and traditional foods alive in Singapore?

How can we keep the hawker culture and traditional foods alive in Singapore?

The decline in hawker trade means that traditional foods of different cultures are also not passed from the older generation to the younger generation.  Some of these food are kacang puteh, roti jala, Gao Lak (Roasted Chestnuts), Malt Candy… just to name a few. 

In the past, kacang puteh was the equivalent of popcorn and nachos at the cinemas today.

Image credits: https://www.nhb.gov.sg/brasbasahbugis/stories-of-bbb/-/media/bbb/images/discover/kacang-puteh/picture-6.jpg?la=en&h=500&w=749

46-year-old Mr Moorthy Arumugam may be one of the last kacang puteh men standing in Singapore who traditionally prepares all his ingredients from scratch. He dedicates Sundays in his kitchen to frying, roasting and seasoning the assorted nuts. While Mr Moorthy is happy selling kacang puteh, the future of his business is grey. With his children choosing careers in other fields, his secret family recipe is unlikely to be passed down.

Image credit: https://johorkaki.blogspot.com/2019/03/gao-lak-roasted-chestnuts-in-singapore.html

Uncle Ah Orh has been selling roasted chestnuts since the 1970s. He said that selling roasted chestnut is a dying trade as the hard work is not very lucrative. Ah Orh used to turn the chestnuts in the hot sand at 100 turns a minute. Now that he is older, the motorised stirrer does most of the elbow work. Ah Orh said the motor stirrer is a godsend as it never tires, so it is more consistent and reduces burnt or bursted chestnuts (which would mean losses to him). Not to mention, it allows aging Ah Orh to carry on his trade for a few more years.

Mr Moorthy and Uncle Ah Orh’s stories reveal to us that being a haw

ker in Singapore has its challenges. Thankfully, with the inscription by the UNESCO, more efforts are taken to preserve the hawker trade. The National Environmental Agency (NEA) and SkillsFuture Singapore (SSG) have jointly developed the Hawkers’ Development Programme, in close consultation with hawkers and relevant industry stakeholders, to equip existing and aspiring hawkers with the relevant skills and competencies to run their hawker businesses. It also encourages them to take advantage of social media platforms to market their business.

Image credits: https://mustsharenews.com/hawkers-training-course/

Temasek Polytechnic is also offering a Work-Study Post-Diploma (Certificate) in Hawkerprenuership.The 12-month course aims to provide recent graduates from polytechnics and Institute of Technical Education (ITE) a head-start in the hawker profession through classroom and on-the-job training which will prepare them for a career as a hawkerpreneur and also in the larger food and beverage industry. Trainees will undergo an in-depth training to enhance business management skillsets and culinary skills needed to operate on a commercial scale. Trainees are provided with S$1,000 training allowance per month during the course. Click here to find out more about the certificate: https://www.tp.edu.sg/wsphawkerpreneurship

Hopefully with changes in policies and improved benefits and welfare for the hawkers, people will experience a mindset shift about being hawkers. Their role is crucial in be sustaining the food culture in Singapore and helping our country’s gastronomical experience deepen in tradition and culture and grow phenomenally all over the world.

Read Ms Elayne Ang’s story to find out why she made a drastic career switch from being a banker for 15 years to becoming a hawker.  Find out the reasons here: https://www.straitstimes.com/singapore/environment/she-takes-the-leap-from-working-in-banking-industry-to-be-a-hawker

Would you consider to be a hawker? Why or why not?

Sources:

1. https://www.tp.edu.sg/wsphawkerpreneurship#course-overview
2. https://www.straitstimes.com/singapore/environment/she-takes-the-leap-from-working-in-banking-industry-to-be-a-hawker
3. https://www.nea.gov.sg/media/news/news/index/new-programme-targets-to-train-100-aspiring-hawkers-over-the-next-three-year
4. https://www.nhb.gov.sg/brasbasahbugis/stories-of-bbb/kacang-puteh-man#:~:text=Kacang%20puteh%2C%20which%20means%20white,goers%20back%20in%20the%20day.&text=These%20customers%20tend%20to%20be,in%20their%20growing%20up%20years
5. https://sethlui.com/disappearing-nostalgic-foods-singapore/
6. https://johorkaki.blogspot.com/2019/03/gao-lak-roasted-chestnuts-in-singapore.html