Photo: Andre Frois
A dark cloud seems to be hanging over the hawker profession recently.
On 1 April, Dr Vivian Balakrishnan, Minister for the Environment and Water Resources, said that one of his ministry’s key challenges is to find enough Singaporeans to join the hawker trade.
"There is a very real chance that we will not succeed because of manpower. We can build many more hawker centres, but will we be able to get the hawkers?” he said at a forum organised by his ministry.
The news reached international news agency BBC a month later, and a report on the issue was shared by Prime Minister Lee Hsien Loong on his Facebook page.
The Prime Minister hoped that more Singaporeans would try their hand at the hawker trade to “keep this unique aspect of Singapore life alive”.
While long hours in a hot kitchen may deter many from entering the hawker profession, a new generation of young people, fuelled by their passion for cooking and food, have been trading in their professional education for a life juggling pots and pans.
Three young hawkers tell inSing why they chose to be food sellers and why they have been satisfied with their career choices.