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It started in the 1800s were Singapore was a thriving trading port where a lot of people from different lands came by, including cooks that came by to cook comfort food the different people grew up in. The food was made with ingredients that were easily available there, making it till there was a recognisable Singaporean flavour. {Source is from www.roots.gov.sg}

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A hawker working hard with selling his food. {Source is from www.roots.gov.sg}

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After the Japanese Occupation [known as Second World War] 

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After the Japanese Occupation [known as Second World War] 

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People who were unemployed took the advantage of taking hawking as a profession. But Governor F. Gimson stated that street hawkers were a public nuisance and they should be removed from the streets. Since access to water wasn’t easy for the hawkers at that time, it was hard for them to wash utensils clean and prevent contamination from flies and rats, resulting in piles of trash on the streets, posing a threat to public health and hygiene as it can spread diseases around.

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Late 1960s - 1980s [After Singapore’s independence] 

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Late 1960s - 1980s [After Singapore’s independence] 

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The work of licensing hawkers and relocating them into more organised spaces picked up momentum as they can continue their work normally now. In 1968 and 1969, the government issued temporary licenses to street hawkers and moving them into back lanes, car parks, and vacant plots of land to continue their business of selling their own specialised food.

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A hawker centre filled with locals {Source is from www.roots.gov.sg}

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Hawke centres are known for its affordable and delicious food, also it being an open-air food court. It’s also a communal space for people to strengthen their bonds while talking over food. It also promotes community interactions and its also a sense of national identity. It’s a popular place for both locals and tourists as there is a diverse range of stalls that specialises in varieties of food and drinks.

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A hawker centre in the 1980s. {Source is from www.roots.gov.sg}

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They are community hubs. They add character to Singapore's neighbourhoods and some people’s childhoods. They help fight the cost and pressures of living. Other than digging into affordable, delish food, Singaporeans can also strengthen bonds between one another as they can meet up at a hawker centre and catch up with one another. And it’s been a legacy since the 1960s, meaning it has been a continuous legacy till now as hawkers still continue being a part of every Singaporean’s life’s.

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{Sources are from Google, not generative AI}

1] Long working hours

Usually, they often have to work 13 hours or more in a day, which can be quite stressful, knowing how much customers they have to handle during peak hours.

2] Competition

Even though we may not see it, they are competing with other stalls and it will affect sales plus profitability.

3] Environmental conditions

Because hawker centres are usually open aired, the environment around hawkers are usually hot makes the working condition less appealing.

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{Sources are from www.traveloka.com}

1] Hainanese Chicken Rice

2] Satay

3] Laksa

4] Char Kway Teow

5] Roti Prata

All the food items can be found in different hawker centres, depending on whether they have it or not.

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{Sources are from Google, not generative AI}

Located at Boon Lay Hawker Centre, it’s known for its famous pratas, briyani, curries and murtabak. Even in peak hours, the line moves relatively fast, making the wait manageable for people queuing to buy the food.