About the show:

Why did early immigrants create food uniquely Singaporean? What insights can hawkers give us to the making of some popular hawker dishes and what trials and tribulations await those in the trade and others getting into it for the very first time? How can our hawker culture carry on when the odds are stacked against it?

This 2-part documentary series goes into the hearts and minds of Singapore’s hawkers while paying homage to the amazing dishes that they serve. Going back into the past, we trace how ethnic lines were blurred by roving hawkers and continued to integrate in the hawker centre. But over the years, against the winds of change, eating hawker food in hot and humid centres fell out of fashion.

As the first generation stallholders pass on, who is going to carry their torch? We profile some of the brave and intrepid hawkerpreneurs, the new breed, who despite the odds think that they can make it and keep the hawker culture alive in Singapore.