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Kway chap is an old-school labour of love long perfected by local Teochew hawkers. Here are the best places to get it in Singapore.
Singapore’s most iconic food trade is dominated by silver-haired hawkers, still clinging to their woks and frying on despite heading into their 60s. But why is retirement so daunting for these ageing artisans?
Has the pandemic forced so many stalls to shutter in Penang that the hawker fare has lost its flavour? Our intrepid foodies streaked across the Causeway to get to the truth.
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