Given its accessibility and affordability, hawker food is an ubiquitous part of Singapore’s culture and identity. As most hawkers provide food from Singapore’s ethnic groups, maintaining the hawker culture is also about ensuring the presence of traditional food in a common public space. As Singapore modernises to grow economically, a decline of the hawker trade is observed in recent years; proprietors of hawker food are giving up their businesses in spite of their long history. The decline of the hawker trade is thus not only in reaction to the existence of competitive giants of the global food and beverage industry, but also in the midst of a burgeoning cafe culture. This video highlights a case study on Hai Kee Wanton Mee, a 3rd generation family business.
This short documentary film is made by History students of Nanyang Technological University (Singapore): Jeremy Wong Zhi Sheng, Lee Mandy, Nur Arina Bte Ahmad Anis, Nurul Azalea Nisya Binte Azmi and Teh Ka Kiong, as part of the course work for the module ‘HH3004 Comparative Business History (Instructor: Koh Keng Wee)’.
Video credit to the YouTube channel owner