31 Jul '17, 9pm

Singapore hawkers struggle to preserve street food scene

Editor's Note — CNN Travel's series often carries sponsorship originating from the countries and regions we profile. However, CNN retains full editorial control over all of its reports. Read the policy . Singapore (CNN) — Douglas Ng, 24, is a rare fresh-faced "hawkerpreneur" at Golden Mile Food Centre, a hawker center in Singapore . The owner/chef of Fishball Story , Ng arrives to work during the dark hours of the morning to prep for the day. He kneads fishball dough, prepares sambal-spiked chili paste and fries condiments like lard and shallots. Ng's fishballs are unique and legitimately old school. They're prepped exclusively with yellowtail fish and seasonings, without the addition of flour, the way most fishballs are made nowadays. After one-and-a-half years working this space with many 12-hour days, Ng takes home just about S$1,000 ($712) each month. When he recently ...

Full article: http://edition.cnn.com/travel/article/singapore-street-fo...

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