Singapore’s hawker centers were once wet, dirty and dim shelters crammed with all forms of street food.As the country took on a more modern face, its food spots followed suit, with many of the island’s hawker centers upgrading or moving indoors in the 1990s to air-conditioned food courts.
While foodies bemoaned the loss of authenticity, diners with delicate constitutions and wary of reusable cutlery cheered. Full story
