Superb street food in singapore supports decent livelihoods

Many street food vendors in Singapore use LPG to cook food for their customers.

Street food markets, called “hawker centers” in Singapore, are popular destinations for locals and tourists alike. These markets feature rows of stalls selling a wide variety of local delicacies at affordable prices. As the stalls are tight spaces and packed close to one another, LPG is an ideal cooking fuel due to its portability and low emissions.

Unlike charcoal, LPG produces no odour and is better for the environment. Because LPG cooks food quickly and efficiently, vendors are also able to serve customers with greater speed, save costs and increase their earnings, supporting a decent livelihood.

The food stalls are often small family-owned businesses passed from one generation to another. Some began as itinerant food vendors decades ago, and have over time shifted from cooking with traditional, inefficient and expensive fuels to LPG.

Foo Kui Lan, the proprietor of Tian Tian Hainanese Chicken Rice at the popular Maxwell Food Centre, started her business in 1978 and now has two other locations. In addition to her regular local customers, she sees a growing number of tourists and expatriates eager to sample Singapore’s unique culinary culture.

“LPG is much better than charcoal because it is better for the environment and it also saves costs. The suppliers monitor my LPG use and if I am running low they will come and replace the cylinders,” said Foo.

Using LPG supports the vendors’ livelihoods. They have a reliable supply of fuel to cook their food with, in cleaner and more efficient kitchens. And patrons from all over the world can enjoy Singapore’s best street food in a clean, smokefree environment