In Singapore, eating at hawker stalls is a cherished tradition. In The Guardian, Ignatius Chan, founder of Iggy’s, praises these spots for pleasure, inspiration, and umami. He recommends a vegetarian hawker stall at #01-49, 71 Seng Poh Road, Tiong Bahru.

The stall next to Loo’s serves Chinese vegetarian food, which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. And vegetables, of course (£3.) It is not always the healthiest fare, but this unsigned stall serves exemplary vegetarian vermicelli (bee hoon) accompanied by sweet hot chilli sauce and pickled green chilli, giving it a tangy punch.

Sadly, this cherished tradition faces an uncertain future as the younger, well-educated generation hesitates to continue the legacy of their relatives who prepare hawker dishes. Easier opportunities elsewhere overshadow the dedication needed, raising concerns about preserving Singapore’s street-food culture.