hawker centre

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hawker centre
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{{Use dmy dates|date=September 2019}}{{EngvarB|date=September 2019}}{{for|the sports centre in London|Hawker Centre, Kingston-upon-Thames}}{{Refimprove|date=September 2016}}File:LavenderFoodSquare-Singapore-20050617-original.jpg|thumb|A hawker centre in Lavender, SingaporeLavender, SingaporeFile:hawker centre glutinous rice.jpg|thumb|upright|A hawker stall selling glutinous riceglutinous riceA hawker centre or cooked food centre ({{zh|c=小贩中心|p=xiǎofàn zhōngxīn}} or {{zh|c=熟食中心|p=shúshí zhōngxīn}}) is an open-air complex in Singapore, Malaysia, Indonesia, Hong Kong, and the Riau Islands in Indonesia housing many stalls that sell a variety of inexpensive food. They are typically found in city centres, near public housing estates or transport hubs (such as bus interchanges or train stations).Hawker centres were set up as a more sanitary option to street-side outdoor alfresco hawker dining places. Instead of mobile food hawker carts, permanent stalls in open air buildings are provided for the hawkers. Either common shared or stall dedicated tables and chairs are provided for customers. This concept has totally eliminated street hawkers in Singapore and reduced the numbers of street hawkers in major cities in South East Asia. This phenomenon is also helped by hawker licensing laws. However, it hinders new entrepreneurs with low capital from starting business, resulting in higher prices for established hawker centre stalls. However, hawker centres can provide a one-stop destination with a good variety of high quality, sanitary food at inexpensive prices for everyone.

In Singapore

(File:DSCI0377.JPG|thumb|A hawker centre in Chinatown, Singapore. The upper floor is for food stalls and the lower is for stalls selling goods)Hawker centres sprang up in urban areas following the rapid urbanisation in the 1950s and 1960s. In many cases, they were built partly to address the problem of unhygienic food preparation by unlicensed street hawkers.JOURNAL, Tam, Andrew, 1 February 2017, Singapore Hawker Centers: Origins, Identity, Authenticity, and Distinction,weblink Gastronomica: The Journal of Critical Food Studies, 17, 1, 44–55, 10.1525/gfc.2017.17.1.44, 1529-3262, More recently, they have become less ubiquitous due to growing affluence in the urban populations of Malaysia and Singapore. Particularly in Singapore, they are increasingly being replaced by food courts, which are indoor, air conditioned versions of hawker centres located in shopping malls and other commercial venues.In the 1950s and 1960s, hawker centres were considered to be a venue for the less affluent. They had a reputation for unhygienic food, partly due to the frequent appearance of stray domestic pets and pests. Many hawker centres were poorly managed by their operators, often lacking running water and proper facilities for cleaning. More recently, hygiene standards have improved, with pressure from the local authorities. This includes the implementation of licensing requirements, where a sufficient standard of hygiene is required for the stall to operate, and rewarding exceptionally good hygiene.WEB,weblink The Singapore Solution to L.A.'s Illegal Street Food Vending Problem, Trinidad, Elson, 30 August 2013, KCET, 15 July 2019, JOURNAL, Hawker Policy in Singapore,weblink Legislative Council Secretariat, 1–10, A score of 85% or higher results in an A, and the lowest grade is a D, which ranges from 40–49% passing standards. These grades are required to be displayed on hawker stands. Upgrading or reconstruction of hawker centres was initiated in the late 1990s in Singapore.In 1987, a point demerit system was introduced to account for stand's food and personal handing hygenie. Six demerit points yield a US$400 fee (HK$2470). Individual fines will be solicited for larger violations such as putting unclean materials in contact with the food. Failure to display issued licence will result in a US$200 fine.The hawker centres in Singapore are owned by three government bodies, namely the National Environment Agency (NEA) under the parent Ministry of the Environment and Water Resources (MEWR), Housing and Development Board (HDB) and JTC Corporation. All the centres owned by HDB and NEA, in turn, are regulated by NEA with the individual Town Councils managing the HDB owned centres. JTC owned centres are self-managed.In 2011, Singapore announced plans to develop 10 hawker centers, which equates to 600 stalls in the next decade. This will stabilise food prices and reduce rent of hawker stands over time.As of 2016, two Singaporean food stands, both located in hawker centres, became the first street food vendors to be awarded a Michelin Star for excellence in eating. The two stalls are Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle.WEB,weblink Singapore street food stalls get Michelin star, 14 September 2016,weblink" title="">weblink 22 September 2016, live, Thanks to the gentrification of Singapore, more hawker centres are getting a face lift to reach out to younger Singaporeans. These new, modern hawker centresWEB,weblink 10 Hipster Hawker Centres And Kopitiams With Modern Decor And IG-Worthy Food –, Kaiying, Liu, 26 January 2018, 30 January 2018,weblink" title="">weblink 30 January 2018, live, are not only decked up in stylish furnishings, they also sell food commonly found in restaurants and cafes like ramen and poke bowls.On 27 March 2019, Singapore submitted its nomination to inscribe its hawker culture on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.WEB,weblink Singapore submits Unesco bid to recognise hawker culture, 29 March 2019, The Straits Times, 22 April 2019,

In Hong Kong

(File:Wanchai hawker ctr.jpg|thumb|Bowrington Food Centre, a famous hawker centre in Hong Kong's Wan Chai district)In Hong Kong, most cooked food centres (熟食中心; or cooked food markets, 熟食市場) are either located in market complexes of residential districts, or as a standalone structure (this being the case in most industrial areas), with only a few exceptions (e.g. Mong Kok Cooked Food Market is located in the lower levels of Langham Place Hotel). Cooked food centres are managed by Food and Environmental Hygiene Department.Most of the stalls from hawker centres are converted from former dai pai dong by strict regulations and management; the Hong Kong Government regards the provision of cooked food centres as a way to eliminate traditional dai pai dongs from local streets in the 1970s. During the industrial boom in the 1960s and 1970s, the government also built cooked food markets in industrial areas to serve the catering needs of the working class in major industrial centres such as Kwun Tong, Tsuen Wan and Fo Tan.Stalls in cooked food centres usually provide local cuisine, with those selling exotic delicacies a minority.

Notable hawker centres

File:Hawker House in Canary Wharf, London.jpg|thumb|Hawker House in Canary WharfCanary WharfThe following lists some notable hawker centres:


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Hong Kong

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  • Bowrington Road Market
  • Chai Wan Kok Cooked Food Market
  • Cheung Chau Cooked Food Market
  • Cheung Sha Wan Cooked Food Market
  • Cheung Tat Road Cooked Food Market
  • Fo Tan Cooked Food Market (EAST)
  • Fo Tan Cooked Food Market (WEST)
  • Hung Cheung Cooked Food Market
  • Ka Ting Cooked Food Market
  • Kik Yeung Road Cooked Food Market
  • Kin Wing Cooked Food Market
  • Kin Yip Street Cooked Food Market
  • Kut Shing Street Cooked Food Market
  • Kwai San Street Cooked Food Market
  • Kwun Tong Ferry Concourse Cooked Food Market
  • Lockhart Road Market
  • Mong Kok Cooked Food Market
  • Mui Woo Cooked Food Market
  • Nam Long Shan Road Cooked Food Market
  • Queen Street Cooked Food Market
  • Sze Shan Street Cooked Food Market
  • Tai Tong Road Cooked Food Market
  • Tai Yuen Street Cooked Food Market
  • Tsing Yeung Cooked Food Market
  • Tsun Yip Cooked Food Market
  • Tung Yuen Street Cooked Food Market
  • Wo Yi Hop Road Cooked Food Market
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See also

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External links

{{commons category|Hawker centres}} {{Div col end}}{{Hong Kong cuisine}}{{Hong Kong restaurants}}

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- time: 5:55am EDT - Sat, Oct 19 2019
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