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How are kopitiams and franchise stalls changing hawker culture?

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Politically, are mitigation or adaptation policies "easier" to enact?

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How do cultural differences influence the predominance of the 9-to-5 career? E.g. East vs West

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If hawker culture changes too significantly is it still hawker culture? i.e. changing from hawker centres to upmarket places like Margaret Drive

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Do you see a change in how people relate to their work/colleagues? E.g. Instead of workplace as family and colleagues as friends, it's more transactional? Why?

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Do you think that government intervention is needed to shift the working culture past a 9-to-5 culture, or will companies gradually shift past the 9-to-5 culture without government intervention?

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How did 9-5 culture even come about? Why was it needed?

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1. which social needs/changes happened that made us move towards more flexible hours?

2. are there any unintended or untended social consequences (both positive and negative) of moving towards hybrid working hours?

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It was mentioned that Singapore is a “tight and community oriented” society, and that  Singapore is less flexible when it comes to working hours. Do you think that the lack of change is a result of the “tightness” in Singapore’s society?

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1. As we shift into a more remote working environment, how will we address the problem of "overemployment"? "Overemployment"- A trend where remote workers secretly take on different remote jobs.

Should we embrace it as a part of life or should we regulate it?

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Does hawker culture food these days tend to cater more to consumer preferences (ie that of western, Korean, Japanese or fusion food), rather than our own traditional local food (like Hokkien Mee etc)?

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Young hawkers have been bringing fresh ideas that vary widely from traditional hawker culture, such as more types of fusion food. Do you think these changes will dilute or strengthen the essence of Singapore’s hawker culture?

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Given that the hawker centre industry is becoming increasingly unattractive due to demanding working hours and slimmer profit margins, what can be done to make the hawker profession more attractive to the younger generation so that we can ensure the continuation of our hawker culture in Singapore?

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It is mentioned that Singaporeans tend to view traditional hawker food as a daily staple rather than a special treat. For this reason, they seem to expect local dishes to stay affordable, even though they are willing to pay more for other types of cuisine that are deemed as luxurious (western food). How do you think we can change this mindset that local dishes must always be very cheap?

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For the respective individuals, thank you for your sharing.

Ms Devagi Sanmugam: What keeps your inspiration going to make new creative dishes?

Mr Lee Syafiq: Do you think expanding hawker businesses overseas is a good idea to keep hawkers culture relevant for the future?

Mr Ryan Kueh: How would you advise a young hawker to adapt to the changing times with your knowledge of the evolution of hawker centres?

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Are there differences in feasibility between mitigation and adaptation policies?

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Has there been any conflicts between the mitigation and adaptation strategies you executed or researched on before? How were these conflicts resolved so both strategies can complement each other?