Young Hawkers Fight & Innovate To Keep Singapore Food Culture Alive | Belly Of A Nation | Part 4/4

America was a gamble for our Hawkerpreneurs. It’s the anniversary of the New York experiment; Will Alan give up his chicken rice venture after a slow start and will Syafiq finally find his stand-alone store? Meanwhile, Stephen of The Original Vadai realizes his mother’s dream of setting up their first overseas outlet in Malaysia. Will the Singapore Vadai be accepted by the country’s main culinary competitor?

For those who chose to stay in Singapore, we see them constantly battle with the dynamics of modern times, primarily the lack of manpower. Debbie tries to convince a group of high-schoolers the merits of the hawker trade. Mr Lee of Ghim Moh Chwee Kueh finally finds someone to be a torchbearer of his Michelin-starred business, Filzah and mum venture into making light work of laborious rempah preparation. With challenges and complications constantly piling up, will they overcome their problems or will they fall victim to this giant pressure cooker?

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   • Belly Of A Nation 3 | Full Episodes  

00:00 Introduction
00:57 Pains of setting up an Original Vadai outlet overseas
02:46 How Ghim Moh Chwee Kueh's boss got started
07:54 Making over 2000 steamed rice cakes by hand daily
12:32 Reinventing dishes for a younger crowd
15:14 Experiment with a new Nasi Padang dish
19:44 Adding dim sum to their menu
24:03 Sharing hawker life with students at a funfair
27:38 Long hours of ingredient prep
35:23 Family helps prepare 200 sets of Nasi Rawon
38:51 New York hawkers make plans for the new year
41:37 The Original Vadai's store opens in Kuala Lumpur
43:24 In memory of one of Singapore's oldest hawkers

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About the show: How do hawkers take obscure, native foods like Nasi Ulam or humble snacks like Vadai into the spotlight and how do they convince future generations to join them, or overseas customers to appreciate Singapore’s street food? Go behind the scenes into their lives as they navigate the year in Belly Of A Nation 3.
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