This book contains the best rojak of everything about hawkers past, present and future. It celebrates our hawker heritage, culture, and their UNESCO status through the eyes of hawkers, customers, and support systems.

It spotlights, among many other things, our hawker centre habits, the ways we dabao, stories of hawkers (both old and new) who keep heritage dishes available – or have vanished, recipes of iconic dishes created in Singapore, the cool architecture of hawker centres, and the techniques that make hawker fare fabulous.

All these are presented in a kaleidoscope of forms: Essays, photographs, poetry, flash fiction, comics, anecdotes, interviews, recipes and more with sections printed on special paper (look out for the double-gatefold of food porn).