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30-11-2011, 06:53 PM | #71 | |
Dragon
Join Date: Nov 2007
Posts: 1,446
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Preparation method, ingredients, cooking style, everything, all suffered. Remember how fried carrot cake was done? The hawker use his ladle to slowly chop/cut up the 'kueh' into bits, before frying it. Wanton noodles... e wanton is pathetic. HK's wanton is what we call wanton. Singapore... it's like, just e skin. Of cos the problem is, these hawkers are only out to make a living, a fortune. They don't care if their food is that good or not, so long as they make their money. Cost is definitely a problem. It robs these hawkers the dignity of being a hawker, of serving good food. There is no pride in what they do. But last bit... the M'sian gov said they subsidized petrol... but they are an oil producing country, so... i think e word subsidized is, they just don't tax RON95 grade petrol. |
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30-11-2011, 08:03 PM | #72 |
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haha true. Also most food here don't have enough vege. Irony is vege don cost as much as meat. I like to go JB for good food, coz at the end of the day it's value for money. Can pay a lot,yet food is not up to standard.
Nowadays a lot of chinamen operating food stalls, read that in China they disguised rat meat and pass it off as pigeon, better be careful when eating in Sg. Nothing is safe here anymore. |
30-11-2011, 08:17 PM | #73 | |
Arofanatic
Join Date: Jun 2011
Posts: 237
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Here in Singapore, most get a decent chance to get that piece of paper. Once the folks retired, they close shop and gone too are the recipes/authentic/unique ways of their own cooking. This has happened on a large scale in the last 10-20 years or so and you can see those chap chai peng/mee pok tah stalls that sprung up are newbies/youngsters, most of whom happen to be malaysians who are engaged to come here to take up these cooking jobs because it is obvious that very few Singaporeans want to or even can see that as a proper career. And Malaysians come here to just make a tidy sum and then balek kampung, so can count on them to anyhow serve you a bowl of noodles since it's not their own business, no reason to work so hard anyway. The gahment's policy to upgrade hawker centre just happen to be the nail in the coffin. Many older generation hawkers took the chance to retire paving the way for commercialisation for hawker food galore and then we were 'forced' to eat at the the Koufus and kopitiams who can't be bothered to serve you authentic food, all they wanted is just to make your $$. So that is the sad story of Singapore's hawker scene and that's why in my opinion Singaporean is willing to travel the distance to eat something authentic and even queue up for it because they are just harder to come by now.....truly private limited. |
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01-12-2011, 12:16 AM | #74 |
Endangered Dragon
Join Date: Jul 2005
Posts: 10,797
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I find that food in singapore is generally cheap. That is if u r not a fussy eater.
No one will go hungry here if you work. |
01-12-2011, 03:02 AM | #75 | |
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But food is mostly lousy stuff badly cooked by hawkers who only interested in make money. The hawkers who really make money to buy Mercedes Benz are ones who have the recipes our bro mention, I believe they hold the key to good food in SG. But who control the licence to allow hawkers to do biz? Who can make a diff? I bet you our garment never think of this at all. |
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01-12-2011, 08:09 AM | #76 |
Endangered Dragon
Join Date: Jan 2006
Posts: 8,434
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Nowadays coffeeshop food priced like food court.
Even hawker centre also difficult to find 2.50 dish |
01-12-2011, 10:34 AM | #77 | |
Dragon
Join Date: Nov 2007
Posts: 1,446
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I used to love the soya bean milk in Alexandra Village hawker (facing a bakery shop). The old man explained to me, to cook good soya bean milk, must cook over small fire, let it cook slowly. That's where you get the soya bean aroma (mildly burn taste/smell). After he passed on, his son (you look at him, you can tell he is lazy) took over and the taste is even worst than any other stalls. They don't bother. To them, grant them license, make it compulsory to take hygeine course. It's not in their interest to bother. |
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01-12-2011, 10:38 AM | #78 |
Dragon
Join Date: Mar 2006
Posts: 1,068
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01-12-2011, 10:53 AM | #79 |
Arofanatic
Join Date: Jul 2001
Posts: 357
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Stop guessing liao guys. My noodle stall in town, rental and gas and electric and water, about $12k a month. Selling noodles at $3.50 a bowl.
Y local food getting bad? My food court have 8 stalls. Mine is the only 1 runned by locals! |
01-12-2011, 11:52 AM | #80 | |
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