SINGAPORE—It’s lunchtime at the Ghim Moh hawker center, and scents of wonton noodles, mutton biryani, and other Chinese, Malaysian, and Indian fare hang in the hot and sticky air. Lines have formed at the most popular stalls, and the tables between the rows of eateries are filling up. “What you want?” calls out a hawker in Singlish—Singaporean English, an often abbreviated form of the American or British tongue—and I order the beef hor fun, stir-fried beef with flat noodles, bean sprouts, and greens. It’s delicious, and it costs little more than $3. Full story
Singapore Reinvests in its Famed Food Hawker Centers
SINGAPORE—It’s lunchtime at the Ghim Moh hawker center, and scents of wonton noodles, mutton biryani, and other Chinese, Malaysian, and Indian fare hang in the hot and sticky air. Lines have formed at the most popular stalls, and the tables between the rows of eateries are filling up. “What you want?” calls out a hawker in Singlish—Singaporean English, an often abbreviated form of the American or British tongue—and I order the beef hor fun, stir-fried beef with flat noodles, bean sprouts, and greens. It’s delicious, and it costs little more than $3. Full story
