Page 103 - Our Hawker Stories

As I stepped into the Ang Mo Kio Hawker Centre, a mix of
mouthwatering aromas greeted me. I heard enthusiastic
voices calling out quirky orders and saw tables already
“choped” with tissue packets. This lively place, full of
energy and flavour, was where I wanted to begin my
journey as a foreigner in Singapore — the hawker centre.

I was captivated by how Singaporeans order food in
Singapore. They would shout “kopi” or “teh” at drink
stalls, which means coffee and tea. I went to find a table,
but did not know why Singaporeans put tissue packets
on tables. It turns out they claim their tables by putting
tissues on an empty seat or table. I followed this tradition
and headed for a food run.

Multicultural cuisines are a thing here in Singapore. I am
spoilt for choice!

While strolling around, I came across this eye-catching “From smoky satay to sizzling char kway teow,
stall that sells these meat skewers called satay. They are hawker centres are where I found Singapore’s
usually made using meats like pork and chicken, paired flavours — and its heart.”
with a savoury homemade sauce that has been passed
down through generations.
Koh Xuan Ting Sririta
I decided to try one and noticed how tender and P6.2
flavourful the meat was. The smoky aroma, combined North Spring Primary School
with the rich and nutty sauce, created the perfect
balance of taste. Truth be told, chef’s kiss.

I decided to try more local delights and came across
many stalls. Chilli crab, nasi lemak, but saw an award-
winning char kway teow stall. I saw how the hawker
made it, and I was surprised at how they fried it. It was
like culinary magic to me! Hawkers put their heart and
soul into making these diverse dishes, and I am in awe.

After this gastronomical journey, I have concluded
one thing. Hawker centres are the beating heart of
Singapore’s culinary soul.

Our Hawker Stories 99