Ramadan Delights

With Ramadan just around the corner, here's a foodie tour of some break fast delights from a small SG hawker stall named Alham with its amazing variety of snacks, most of them self-made. Foodie Ramadan? Gluttony or austerity? Neither, it's a festive post (bazaars etc) about budget street food and nourishment.

Notice the passion and enthusiasm of the lady proprietor and the breath of products. In it, lies some tips from SG's hawker ecosystem in regards to small business incubation:
  • Government run hawker centres are modern and well-maintained. Even top officials eat there. As SG pmodernised, it pulled the once dowdy hawkers up along with it.
  • Hawkers are provided with space, (a stall), utilities, dining facilities for customers long-term tenancy, reasonable fees, ample foot traffic and managed variety (a direct competitor won't open next stall)
  • In effect, the government tries its best to remove obstacles to aspiring food artisans to start up and to reduce hindrances to day-to-day operations. In return, the food entrepreneur is expected to do his/her best to bootstrap the business and make it sustainable and a success.
  • Ways which a stall can distinguish itself and attract customers: food R&D, prominent signage, colourful and delicious-looking food displays, friendly service, in-stall or in house production: eg. self-made prata dough, in-stall mills, steamers, and roasters.
  • Foreign workers are not allowed to work in stalls. This forces proprietors to draw upon family to help out ('mom and dad seem to be working very hard, I think I should go help them.'). This helps to ensure the handing down of proprietary family recipes and grit to a new generation and the preservation of culturall IP.