As a new generation takes over, how will Singapore’s hawker scene evolve?

While Ms Yee has seen some success, she cautioned aspiring hawkers to understand the realities of the job before taking a leap of faith.

“The working environment is totally different from what I’ve done in the past, from an air conditioned environment to a very hot environment, and long working and standing hours,” she said.

She also quipped: “And, the hawker business won’t make you rich. Don’t have that fantasy for the hawker line.”

CHANGING FACE OF SG HAWKERS

A food blogger said while the local hawker scene is thriving, times are changing as pioneers retire and make way for a wave of young vendors with fresh ideas.

“These younger hawkers, many want to serve more fusion or modern hawker food. There are certain foods that are disappearing, and certain foods that are doing well,” said Dr Leslie Tay, author of popular food blog ieatishootipost.