Obscure foods and humble snacks are making a comeback. Meet the little-known Nasi Ulam, see how the Tamil Vadai became Singaporean and appreciate the many cultural interpretations of the curry puff.
We look at rice and its binding power as family members come together to produce the various dishes that are based on the many forms of the grain, from Nasi Rawon to Cantonese Cheung Fun.
We explore the Indian curry puff, Karipap and the couple who make this at a hawker stall. And for the first time in New York City, we see how three Singapore hawkers are making their presence felt.
It's been a year and some hawkers prospered while others had to consolidate. On the anniversary of their New York branch, the hawkers have to decide whether to stay or go.
