By now, you probably already know that Singapore’s hawker centres are a thing of culinary delight. With hearty bowls of noodle deliciousness and simple, unique fare, the centres can, in its model structure, be comparable to what we Americans know as a food court. Of course, in the U.S., food courts have a negative connotation – greasy, fried fast food with Value Meal-style upcharge offerings. No, thank you.
But as the overall American perception of culinary culture evolves in a new (read: healthier) direction, we are seeing a shift of these large spaces – namely, fresher, artisanal offerings that come rooted with a backstory. It’s safe to say that, in America, New York is spearheading the way to become more in-line with a market like Singapore. Eataly is a great example of this. More recently, Anthony Bourdain announced he would be creating a New York food hall with worldly dishes. Read More