Volume 4 Issue 3: Hawker Culture

Hawker culture must adapt to modern trends.

Hawker culture is evolving and facing significant changes as it responds to modern demands. As society matures, the hawker industry must transform to meet new challenges and expectations. Hawkers are adopting various strategies to ensure sustainability and growth. Some are expanding into chains or partnering with larger companies to enhance their standing in the culinary scene.

By commercialising and scaling their businesses, hawkers can benefit from economies of scale and grow their heritage brands. This allows them to serve premium ingredients such as black Angus beef while still offering affordable prices. Others are innovating by introducing new dishes or international cuisines to attract more customers.

While the Michelin Guide has elevated the status of hawker food, it has also led to increased demand and longer queues. Michelin recognition enhances a stall's reputation but requires maintaining consistent quality to meet customer expectations.

Hawker culture in Singapore remains strong.

Hawker culture, in its current form, is vibrant and ingrained in the nation's identity. Its status in Singapore is buttressed by support from locals and the government, and even international recognition.

Hawker centres are a cherished institution in Singapore, holding historical, cultural, and socio-economic significance. They serve as gathering places where communities enjoy authentic cuisine and foster social bonds. Positive reviews from the Michelin Guide and the recognition from UNESCO as an intangible cultural heritage underscore their esteemed status.

The National Environment Agency (NEA) survey highlights the essential role of hawker centres in Singapore's identity. 72.4 per cent of respondents visit hawker centres weekly, with 93.5 per cent expressing satisfaction. Nearly 97 per cent take pride in hawker culture.

The government has announced plans to build 20 new hawker centres to provide accessible food choices for the community. The Hawker Centres Transformation Programme also aims to make hawker centres cleaner and more sustainable.

Economic pressures and succession challenges.

Hawker culture faces significant challenges that threaten its preservation, with economic pressures and succession issues being among the most pressing.

Hawkers are struggling to maintain affordable prices due to rising ingredient costs, increasing utility and manpower expenses, and other high overheads. Despite these pressures, many hawkers hesitate to raise prices too much for fear of losing customers.

Another major concern is the lack of successors. Many hawkers are getting older, and fewer young people are entering the trade due to the demanding hours and nature of work. This trend poses a threat to the preservation of valuable culinary traditions and recipes, putting them at risk of being lost to future generations.

Addressing economic pressures and succession challenges through government support, community engagement and adaptation to changing consumer habits is crucial to ensuring the long-term viability of this important cultural institution.

Efforts to make hawker culture sustainable.

NEA offers various programmes and grants to support hawkers and preserve Singapore's rich culinary heritage, including the Hawkers' Productivity Grant. One initiative is the Hawkers Succession Scheme, which helps aspiring hawkers learn traditional recipes from veteran hawkers. The Vibrant Hawker Culture Programme encourages community-led initiatives to enhance vibrancy in hawker centres.

The government is also taking efforts to safeguard the long-term sustainability of the trade. The tender system has been adjusted in November 2024 to discourage overly high bids. Starting January 2025, hawkers can also hire long-term visit pass holders as stall assistants, giving them more hiring options to address rising manpower costs.

While Singaporeans desire affordable food at hawker centres, many also recognise the challenges that hawkers face and are willing to pay reasonable prices for quality dishes. By supporting hawkers and sustaining the vibrancy of our community dining rooms, we can help preserve this integral part of Singapore's culture.

Embracing digitalisation in the hawker trade.

Digitalisation is transforming businesses, and the hawker industry must embrace this shift, especially in the wake of the COVID-19 pandemic. To thrive, hawkers could adopt e-payments, leverage digital tools, and explore new business models such as delivery platforms.

Expanding their presence into the digital space is increasingly crucial. Many hawkers have begun using social media to promote their offerings. For example, Facebook group Hawkers United – Dabao 2020 allows hawkers to market their dishes, while food bloggers and content creators help enhance the visibility of hawker fare. One creator with 20,000 Instagram followers recognises the benefits of online reviews in promoting Singapore's diverse food culture.

With over 60% of Singaporeans using food delivery services, online food consumption is on the rise. This trend underscores the importance of digitalisation for hawkers. The government has supported this transition by promoting contactless payment options and SGQR, which utilises QR codes for processing payments. By going digital, hawkers can improve their operations and better meet the evolving needs of customers.

Preserving the traditions of hawker culture.

The traditions that have defined hawker culture for generations must be preserved. At the heart of Singapore's hawker culture are personal interactions and community bonding over food. Time-honoured practices—such as face-to-face interactions between hawkers and customers, along with cooking methods and recipes passed down through generations—are integral to the authentic hawker experience.

Many older hawkers continue to value these traditional approaches. Their personal touch in serving customers builds relationships that are central to the hawker culture. However, this attachment to tradition has led to uneven adoption of digital tools, particularly among older hawkers.

Moreover, ordering food through delivery platforms may affect both the cost and quality of meals, especially compared to the experience of enjoying food at hawker centres, where the atmosphere and the freshly prepared dishes add to the charm.