Singapore's hawker-style model might be one to emulate.

This article titled “Street food, Singapore-style: a model worth copying?” was written by Richard Johnson, for on Monday 10th June 2013 10.57 UTC

If there is one thing I take from the works of Anthony Bourdain, it’s that you only live once – so eat out of your comfort zone. If you’re in the Philippines and want to try a slab of congealed pig’s blood, head for the street markets. And if you want to try balut – incubated duck eggs complete with embryo – it’s the streets where you’ll get lucky. If “lucky” is the word … That’s why Bourdain was invited to speak at last week’s World Street Food Congress in Singapore. There’s just one problem – Singapore doesn’t have street food.

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