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Our libraries will be closed on 8 Dec 2025 from noon onwards, with the exception of these spaces.
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What does it mean to be a hawker in Singapore today?
Hear from four hawkers—from multi-generational stall owners to new hawkerpreneurs in both government-run hawker centres and private kopitiams—as they share candidly about the highs and lows of hawking as a career. From tackling rising costs and shifting customer expectations to safeguarding culinary heritage in a rapidly modernising city, this panel sheds light on the evolving world of hawker culture.
But what's a hawker event without food? Learn how to make soon kueh, a traditional Teochew snack that has graced countless family gatherings. Guided by the passionate founders of One Kueh at a Time, you’ll get hands-on practice in preparing, shaping, and wrapping your very own soon kuehs (yes, more than one!).
Registration fee includes 2 pre-made soon kuehs to take home. Now that's what we call a nice wrap!
Registration for this session is closed, but do keep an eye out for our upcoming events!
Learn
- About the multifaceted role of a hawker: chef, business owner, marketer, and cultural custodian
- To be aware of the challenges in the hawker and F&B landscape
- To be cognisant of the tensions of being innovative and preserving culinary traditions
- To start thinking about the future of hawker centres
- How to make a traditional Teochew kueh called soon kueh
Speakers
/chef-jenny-dorsey.png?sfvrsn=389a028f_1 "Chef Jenny Dorsey")
Chef Jenny Dorsey
Chef Jenny Dorsey is a professional chef, author and speaker based in New York City. She is a Fulbright-National Geographic Research Fellow pursuing research at the Department of Communications and New Media at NUS and a recent M.Ed of Harvard's Graduate School of Education.
/hawker-series_faye-sai.png?sfvrsn=ee418137_1 "Faye Sai")
Faye Sai
Coffee Break
Faye Sai of Coffee Break is a third-generation kopi maker who runs the business’s three locations with her siblings, Jack and Anna. Her grandfather, a Hainan immigrant, began in the coffee business in 1935, passing on the brewing craft to Faye’s father. After Faye joined the trade in 2010, Coffee Break became a pioneer of creative drinks in Singapore’s coffee scene, launching specialty offerings like black sesame and pistachio lattes, blackcurrant-flavoured red tea, and chrysanthemum tea lattes.
/hawker-series_thomas-koh.png?sfvrsn=cbdcf138_1 "Thomas Koh")
Thomas Koh
Koh Brothers Pig Organ Soup
Thomas Koh of Koh Brothers Pig's Organ Soup in Tiong Bahru Market is a third-generation hawker who left his graphic design career to help out at his family's stall in 2019. The stall was founded as a pushcart in 1955 by Thomas' grandfather and is known for its clear, lightly sweet broth and clean, fresh taste of all the pig organs. Today, it is also the last remaining stall that sells 糯米肠, or glutinous rice stuffed and cooked in pig intestines.
/hawker-series_nazish-zafar.png?sfvrsn=e9dbaa20_1 "Nazish Zafar")
Nazish Zafar
Global Village Market
Nazish Zafar is the founder of Global Village Market, a specialty snack shop in Holland Village Hawker Centre. A sociologist by training, Nazish previously worked as a Researcher at Grab before forging her own path by starting a hawker stall that uplifts the local food scene by stocking local, handmade goods. Nazish offers a selection of thoughtfully sourced bulk items like chia seeds and walnuts, as well as packaged snacks such as cookies, granola, chips, and crackers from Singaporean makers.
/hawker-series_aidah.png?sfvrsn=b2c1c6f9_1 "Norhaidah (Aidah) Binte Ramlee")
/hawker-series_jessica.png?sfvrsn=1b8f20a_1 "Jessica Tan")
Norhaidah (Aidah) Binte Ramlee and Jessica Tan
Charrbo
Aidah Ramlee and Jessica Tan are the co-owners of Charrbo, a charcoal-grilled Western food stall operating inside a kopitiam in Yishun. The stall name is a play on the Hokkien word for “woman” (char bor), in reference to the two female founders. The pair met while attending the Institute of Technical Education (ITE), and later reunited as lecturers at ITE before founding Charrbo in 2024. Today, the stall sees a steady stream of diners delighted by their smoke-kissed offerings, from the classic chicken chop to more novelty items like charred beef fries.
About One Kueh At A Time
One Kueh At A Time is a small, artisanal kueh business run by Nick Soon and his partner Karen. Originally operating from Berseh Food Centre, the stall has since relocated to a cosy space in an industrial building at Pandan Loop. The business is known for its dedication to handmade, traditional Teochew-style kuehs, especially soon kueh.
Event Partner
Part of the University initiative
This event is specially for NUS students only.
Booking availability on a first-come, first-served basis.
For more event information
For general enquiries
Disclaimer
All information provided on the presentations is on an “as is” basis and you agree that you use such information entirely at your own risk. NUS Libraries does not in any way, expressly or implicitly, endorse any third party products, processes
or services.
NUS Libraries prohibits the use of presentation slides without permission.
NUS Libraries prohibits the use of presentation slides without permission.
Terms & Conditions
By registering for this event, you hereby consent to National University of Singapore (NUS) collecting, using, retaining and/or disclosing your personal data to certain approved third parties for the purpose of processing, handling and managing your
participation in the event.
