“The hawker center was a large, open-air hall that housed four dozen independently owned food stalls, each specializing in a single signature dish, from barbecued stingray coated in fiery, pungent shrimp paste to Hokkien mee, a mixture of yellow and rice noodles, fried with eggs and then braised in rich, savory prawn stock.” SingaporeSeafoodAsian FoodHawker Book:Soy Sauce for Beginners Source: Soy Sauce for Beginners