關於 unesco hawker culture ，我們在網路上蒐集到這些相關的討論、資訊與評價

‘Chicken Rice’ was the Oxford English Dictionary Word of the Day on our National Day yesterday (https://www.oed.com/view/Entry/82932046)

The first citation given by the OED for the phrase is from a 1950 Straits Times advertisement for Swee Kee Chicken Rice Restaurant. I remember Swee Kee fondly. It used to be at Middle Road, but sadly closed in 1997.

Hawker food is central to our multicultural identity and a big part of our everyday life. It was a proud moment for us all when Hawker Culture was inscribed as Singapore’s first element on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity on 16 December 2020.

Dining-in resumes today. I hope you continue to support our hawkers during this difficult period. If you are eating at a hawker centre, please remember to practise safe distancing and return your trays.

What is your chicken rice order? Skinless steamed breast meat is healthier, but I prefer the thigh meat and the spare parts! – LHL

(PMO Photo by Alex Qiu)

Today, I made a trip to ABC Brickworks Food Centre to visit Keith who just opened Tofully Yong Tau Foo. He learnt the trade from Madam Tee who runs Rong Xing Yong Tau Foo Stall in Tanjong Pagar. Keith starts preparation at 6am, and makes his yong tau foo fresh everyday. Each bowl of yong tau foo comes with handmade meatballs, fried tofu, ramen egg, ikan bilis and more. It’s a lot of work but he is motivated and wants to make this work. Thank you for keeping our hawker culture alive and bringing new ideas into a traditional dish.

#OurHawkerCulture is now inscribed by UNESCO on the Representative List of the Intangible Cultural Heritage of Humanity! Share a #ThankYouHawkers message at any post on @sghawkerculture Instagram

The proud foodie in me never thought I could get any prouder 😂❤️.
Singapore hawker culture is now officially on the UNESCO Intangible Cultural Heritage list!
Congratulations to all our hawker friends and thank you for your delicious dedication to Singapore’s rich food heritage!
It always give me such great pleasure to hunt for the best mee soto, rojak, chendol, pad thai from the hawkers all over the island 🇸🇬 ❤️.

And I know us foodies, we love to watch our hawkers in action too. Right now, we can catch our hawkers and their yummy creations for free on meWATCH: https://bit.ly/OurHawkerHeritage_meWATCH

新加坡的小販文化
在2020年12月被聯合國列為世界非物質文化遺產
這個從1950年代開始盛行的小販文化
到底是怎樣透過幾十年演化變成今天的規模？

▶ 訂閱我的頻道，打開小鈴鐺第一時間通知最新影片哦◀
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▶追蹤Kokee的即時動態◀
‣‣ Instargram ► https://bit.ly/2CWLC9n
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有商務合作可以聯絡 kokeejiang@gmail.com

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拍攝工具⬇
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Adobe Premiere Pro CC 2019

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合作邀約信箱：kokeejiang@gmail.com 旅遊 李显龙 美食

Make a guess what these are? One look and you might think that they are artsy pendants, but these are ang ku kuehs that you can find in a hawker centre!

At Kueh Ho Jiak, the traditional ang ku kueh is given a makeover by young hawker Elizabeth and her mother. The mother and daughter duo did not come from a line of hawkers, they had to start from scratch. They went to learn the technicalities of the craft and tweaked them on the fly.

There is just so much love and passion poured into these handmade kuehs. Kueh Ho Jiak keeps the tradition alive and tweaked their craft to keep things relevant with the times. Read more: https://www.misstamchiak.com/kueh-ho-jiak-hawker-heritage/

Are you a fan of our hawker food? Hurry, LIKE or WATCH this video to pledge your support for Singapore’s UNESCO bid for #ourhawkerculture! https://www.oursgheritage.sg/

545 Whampoa Prawn Noodles is one of the few hawker stalls that still has that old school charm. Don’t be surprised to see a young hawker at the helm. 34-year-old Li Ruifang reaches Tekka Food Centre by 3am to prepare the ingredients so that she is ready to open the stall at 6.30am. The third-generation hawker has no prior kitchen experience, but she decided to get into the trade as she did not want to see the family recipe die.

I had the chance to cook a few bowls of prawn noodles with her in her kitchen. Man, it wasn’t as easy as I thought. Besides having to remember the orders, I need to cook the noodles quickly and make sure that I don’t miss out any ingredients. After I came out of her kitchen, I asked her what keeps her going all these years. She smiled at me and said that customers are her motivation. Seeing her regular customers - some visit her stall every day - makes her incredibly happy. After serving my first bowl of prawn noodles and seeing that my friend gave me a thumbs-up, I smiled.

Are you a fan of our hawker food? Hurry, LIKE or WATCH this video to pledge your support for Singapore’s UNESCO bid for hawker culture!