Recently, there’s been a lot of talk about Singapore’s faltering hawker culture. With so many young people opting for cushy office jobs, the consensus seems to be that the hawker profession is dying in the hands of our country’s millennials.

But is the hawker heritage really dying? Or is it merely evolving?

Contrary to popular belief, there’s been a steady trickle of young individuals setting up shop at hawker centres and keeping the culture alive. Some stay true to traditional recipes, while others add their own flavour to local fare by reinventing them.

The following young hawkers are testament to the changing face of hawkers these days. And the best part is that all of them will be cooking up a storm at an upcoming food festival.

Tiger Street Food Festival

Organised by Tiger Beer, the food festival aims to preserve Singaporeans’ love for hawker food, as well as introduce some of the new hawkers to the public.

Happening on September 22, the night time event will feature some of the chosen hawkers of the Tiger Street Food Support Fund.

Besides the usual Tiger Beer, attendees will also get to enjoy other beers from the full range, which includes:

• Tiger Black
• Tiger White
• Tiger Radler
• Tiger Silver
• Tiger Slushie

And to complete the awesome food and drinks, there will also be live band performances by HubbaBubbas and The Astronauts.

Anthea Tan

As a third generation hawker, Anthea first entered into the culinary world through her parents. The recent graduate used to help out at her parents’ stall at Kovan hawker centre, which sells fishball noodles, minced meat noodles, and laksa.

https://www.instagram.com/p/9pzdfcjfID/

After her parents expressed wishes to expand the business, Anthea took it upon herself to continue the trade. Although the hours are long, the passionate young lady plans to open up more outlets in the next few years.

Yam Mee Teochew Fishball Noodles

51 Yishun Avenue 11 #01-15 Singapore, 768867

Edward Too

Putting a twist into local food, Edward’s stall, Tasty Street, features dishes like salted cereal chicken rice, and slow braised Iberico pork bowls.

The former business culinary student from Temasek Polytechnic worked at numerous F&B establishments before deciding to set up his own stall.

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Well balanced diet with a hearty rice bowl from @tastystreetsg! 😋 . Here we have Iberico Pork with Daily Greens on brown-white rice, along with Onsen Egg for just S$6.50 nett. 😉 . Daily greens of that day was Sze Chuan 'Mala' Cabbage, Garlic Bean Sprout and Soy Sauce Kang Kong. 💚 . Iberico pork is braised, Singaporean-Style, served half lean half fatty. Of course, the fatty cuts are tastier but we gotta be healthier. 🙈 . They also serve Sou Vide Chicken Breast with Truffle Hotplate Tofu sauce and Wagyu Beef with 'Asian' Black Pepper sauce at the same price, S$6.50! Both are memorable to me too!! ❤ . The only down side is the location. You have to Queue up to register your NRIC with the securities before you take the escalator up to the MOE Cafeteria. ( stay away from lunch hours!!) 🙈 . 📷✨: @melmeleats . Thank you for the invite, @damien_tc 🙆 . . . . . #sgfood #sgfoodies #souvide #chicken #wagyu #wagyubeef #purplefood #purplecabbage #mapotofu #blackpepper #ministryofeducation #MOE #iberico #ibericopork #dailygreens #beansprout #soysauce #kangkong #ricebowl #colourful #huffposttaste #buzzfeedfood #local #localfood #foodvsco #foodism #stfoodtrending #instafood #8dayseat #foodetection

A post shared by Sayuri (さゆり) 🇸🇬 (@foodie_quest) on Aug 28, 2017 at 6:09am PDT

Tasty Street – Our Little Red Dot (MOE)

MOE Building, 1 North Buona Vista Drive, 138675

Raymond Tan

It is common for students take up part time jobs to earn extra cash in their free time, but it certainly is uncommon for them to set up their own business while they are still in school, like 24-year-old Raymond Tan.

Named SnugGrubs, his stall sells fusion fare like Striploin Steak Chapati, and buttercream deep fried pork. To get inspiration for his dishes, the young man researches for recipes online, and injects them with his own unique spin.

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Snuggrubs will be serving its bestselling dish – 🥇Salted Egg Yolk Chicken Pau at Countdown Market on 31 Dec 2016 by @fleawhere and @makersmarketsg! Find us this Saturday from 5pm onwards along the streets of Padang, Connaught Drive! #snuggrubs #snuggrubssg #saltedeggyolk #fleawhereapproves #bymakersmarket #iammegafash #flea #market #nye #festival #countdownparty #countdown #party #sgfood #singaporefood #asiandelights #sgeats #sgfoodie #cafesg #eatbooksg #sgfoodporn #sgfoodies #foodiesg #cafehopsg #singapore #sg #localsg #supportlocal #igsg #igdaily

A post shared by snuggrubs (@snuggrubs) on Dec 28, 2016 at 7:38pm PST

Snuggrubs

Ct Hub 2

114 Lavender Street, 338729

Lois Er

It isn’t hard to guess what 26-year-old Lois used to work as before she ventured into the hawker industry. Her whimsically appealing logo says it all.

Now the owner of a Nasi Lemak stall, the former graphic designer uses cute visuals to promote the branding of her business. Opened in August 2016 with her father, Wonderfull Nasi Lemak is known for its fragrant chicken wings and authentic sambal chili.

#01-96, 51 Old Airport Road, 390051

Who says our hawker culture is dying? It looks set for an exciting change.

Catch all these young hawkers in action at the upcoming Tiger Street Food Festival happening on September 22 at Tan Quee Lan Street. Mouthwatering food and a wide range of beers guaranteed.

Tiger Beer will commit an amount equivalent to the proceeds towards the next Tiger Street Food Support Fund. This fund aims to help hawkers fuel their dreams and is the beer label’s way to preserve local street food culture. So head on down and support the next generation of young Singaporean hawkers.

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Top photo collage via Snuggrubs and TastyStreet. All body images courtesy of Asia Pacific Breweries, unless otherwise stated.

This sponsored post in collaboration with Tiger Street Food Festival makes Mothership.sg’s writers relieved that there will still be delicious and affordable hawker food in the future.