SINGAPORE: Mr Syed Habeebullah's father used to sell mee siam on the streets from a tricycle. He and his son now run an Indian cooked food stall at Block 11 Telok Blangah Crescent Market and Food Centre. "I've been at this hawker centre since 1974, my father got the licence on November 16, 1974," he said with pride. He beamed when asked about the likely inscription of Singapore's hawker culture on UNESCO's intangible cultural heritage list. "It's very good for Singapore's name," he said, but went on in the same breath to say that not many young Singaporeans want to become hawkers nowadays. READ: Singapore hawker culture a step closer to being on UNESCO intangible cultural heritage list Commentary: Hawker food isn’t what it used to be. And it's partially our fault Even as Singapore's hawker culture is poised to be inscribed on the UNESCO list next month – formal recognition that it's a living culture worth safeguarding – some say that it's hard to keep the traditions and tastes alive as Singapore develops. Chef Damian D'Silva, an advocate for heritage food, said that this is potentially "just another accolade" for Singapore. "Is it going to change what I think about hawker… Read full this story
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