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Feature | Singapore: A Hawker Paradise | Day 1: Diving into the Hawker Food Festival! Gallery

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Feature | Singapore: A Hawker Paradise | Day 1: Diving into the Hawker Food Festival! Gallery

The venue was the F1 Pit Building & Paddock in the Marina Bay area, a place where drivers battle fiercely once a year.

For 10 days from May 31 to June 9, hawkers from 10 countries around the world showcased their signature dishes.

The participating countries were Indonesia, India, Thailand, Vietnam, the United States, Malaysia, Mexico, Denmark, China, and Singapore.

The $28 entrance ticket included a $20 food coupon for the "World Street Food Jamboree" tasting event.

Local residents were also present during lunchtime.

The participating hawkers were all active stall owners, showcasing not only their signature dishes but also their skilled techniques.

Chef Panumas Chaisale of "Lion City Restaurant" in Vietnam demonstrated a flamboyant juggling act with pepper and salt mills.

Kerak Telor, an Indonesian omelet, is a representative hawker dish from Jakarta.

Banh Khot, a Vietnamese-style takoyaki made with a rice flour batter filled with seafood, is served with three types of dipping sauces, including nam phrik.

The "Soft Shell Crab Burger" from "EuroTrash," featuring a whole soft-shell crab fried and served in a bun, was offered by a vendor from the United States.

Chef Trey Carmicheal of "The Swamp Shack" in the USA arrived with soul food emblematic of the American South: "Steamed Chicken" and "Shrimp & Grits."

"La Guerrerense," a Mexican food stall recognized by Newsweek as one of the "101 Best Gourmet Street Food Spots in the World," presented its signature dish: Tostada, a crispy fried tortilla generously topped with seafood and homemade salsa.

Klaus Meyer, co-founder of "Noma," the sole Nordic representative, developed organic wheat buns specifically for this event.

The friendly nature of many stall owners is another charm of hawker culture. They actively engaged with visitors.

The "Indian Samosa," made with a secret recipe, is a specialty from the Singaporean stall "Indian Muslim Confectionery."

The venue was the F1 Pit Building & Paddock in the Marina Bay area, a place where drivers battle fiercely once a year.

Indonesian satay is served with a soup called "kuah." The "Aneka Sari" version is recommended to be dipped into the soup before eating.

The "Batata Puri" from Indian stall "India Gate Bhelpuri" is a delightful dish combining crispy textures, such as fried potato (left), with the crunch of fresh vegetables.

Gulab Singh, chef at "India Gate Bhelpuri," adds special spices and yogurt sauce to the "Batata Puri."

The exquisite balance of vegetables, spices, and yogurt sauce creates the complex flavor of "Batata Puri."

"Nasi Kapau" from Indonesian stall "Nasi Kapau Rang Agam" is a dish featuring jackfruit curry and meat slow-cooked in coconut milk and spices.

The "World Street Food Congress" was organized by Makansutra, led by KF Seetoh. The company publishes the hawker-focused gourmet magazine "Makansutra," produces food programs, and operates hawker centers, handling virtually all aspects of hawker culture.

Celebrities were also present. We spotted Melody Chen (left), an FM radio personality and actress, and Randall Tan, an actor and model, enjoying the street food.

The Malaysian stall "Donald & Lily" was started by a couple. Their daughter, Jennifer Chan (left), has now taken over the business.

The "Mee Siam" from Malaysian stall "Donald & Lily" is a signature dish, a noodle soup with a tangy, spicy broth accented by dried shrimp.

The "Cheng Tng" from Singaporean stall "No Name Cheng Tng" incorporates traditional Chinese medicinal ingredients, such as dried persimmon (right).

Cheng Tng is a herbal dessert containing ingredients like agar-agar, ginkgo nuts, and dried persimmons. It can be enjoyed either warm or cold.

After enjoying street food from around the world, attendees moved into the Pit Building, located directly in front of the paddock, for the "World Street Food Dialogue," an event dedicated to learning about and discussing hawker culture.

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Hawkers who had stalls in the paddock participated in a lively discussion about the challenges facing street food today and its future direction. KF Seetoh (left) served as the moderator.

The venue was bustling with numerous members of the press from around the world.

Prominent journalists and chefs also took the stage.

There was also a segment where chefs demonstrated cooking techniques.

Abdhus Salam of "Abdhus Salam Indian Rojak" (right) decided to take over his father's business after graduating from university. "Seeing my father work hard every day, I felt I couldn't let his legacy end with me."

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Feature: Singapore Hawker Heaven | Day 1: Diving into a Hawker Food Festival! Gallery

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