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“A diligent hawker today, can be a great tycoon tomorrow”
― Ernest Agyemang Yeboah

“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.”
― Kirstin Chen, Soy Sauce for Beginners