With the recent wave of modern interpretation of traditional hawker food, it inspired me to create the “Mo-Hawk” collection that is dedicated to honouring the traditional art of hawker fare, sprinkled with a pinch of avant garde cooking techniques.
The hawker uncle who cooks your favourite char kway teow, siew yoke fan and bar chor mee with extra pork lard. Things haven’t changed much over the last few decades.
What if uncle starts using modern molecular techniques? Espuma guns to create potato foam, molecular oyster spheres and sous vide satay steak? How will our dining experience change?
