03 May '18, 2am

Da Shi Jia Big Prawn Noodle: The evolution of Singapore food

Da Shi Jia Big Prawn Noodle: The evolution of Singapore food

If this trend continues, our shopping centres will be filled with soulless branded eateries! (Many of them already are) We need to have mechanisms designed to help hawkers break out of their hawker center mold and set up their own cosy eatery without the need for aggressive expansion from the word go. It is a perhaps a pipe dream in today’s competitive market where high rentals are necessitating higher volume sales. Many eateries achieve this by rapidly expanding in order to justify a central kitchen. But, is it possible to have a model where the economics are such that the owner hawker is happy and financially comfortable with just the one eatery? I think, it is. It is the reality for many eateries in Japan and elsewhere already. The only boundary that needs to be breached is the perceived price ceiling of the dish.

Full article: http://ieatishootipost.sg/da-shi-jia-big-prawn-noodle-the...

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