The New York Times, 20 Jan 2012“JUST look around,” said Malcolm Lee, a 27-year-old Singaporean chef, as he gestured toward the dozen or so street food stands surrounding our table. “I doubt that one of these hawkers is under the age of 40. When this generation is gone, their recipes will probably go with them. Their children want to be bankers or lawyers. Who wants to slog it out six days a week, morning through night, in a hot, dirty environment?” Full story
