The scarcity of vegetables in hawker meals has sparked discussions about health, cost, and tradition in Singapore’s vibrant food culture.
SINGAPORE – Hawker meals in Singapore are often criticized for lacking vegetables, which are essential for a balanced diet. Lenette Ho, an accountant, regularly adds greens to her meals at hawker centres, but the extra servings of vegetables cost her an additional $80 each month. She enjoys local dishes like chicken rice, laksa, and mee goreng, but these meals traditionally come with little or no vegetables.
This lack of vegetables in popular hawker dishes became a topic of debate following an Instagram post by cookbook author Pamelia Chia. In her post, she described how she ordered prawn noodles for breakfast, which came with “only a strand of kangkong,” sparking her frustration over the minimal vegetable content in hawker meals.
Gwyneth Ang, a hawker and owner of One Prawn Co, explained that hawker food originated in Singapore’s early days, where quick, cheap, and filling meals were essential for workers. As a result, the emphasis was on starchy and fatty foods, with vegetables being an afterthought. Adding vegetables can enhance the flavor of a dish, but they have not traditionally been a prominent feature of hawker meals.
Health experts highlight the importance of vegetables in a balanced diet. Loh Hui Xin, a dietitian with the Singapore Nutrition and Dietetics Association, emphasized that vegetables are low in calories, fat, and sodium and provide vital fiber, vitamins, and minerals. Regular vegetable consumption can help protect against digestive issues, lower blood cholesterol levels, and reduce the risk of chronic diseases like heart disease and stroke.
However, adding vegetables to hawker meals can be costly. Home baker Ho Weiling noted that while she includes large portions of vegetables in her home meals, hawker stalls charge extra for vegetables, making it unaffordable for families. At times, a family meal with vegetables can cost an additional $10 to $15, which many consider expensive.
The high cost of vegetables is also a concern for hawkers like Jason Chua, who runs Beng Who Cooks in Upper Changi. Vegetables are more expensive than meat and spoil quickly, which drives up their cost. Recent supply chain issues, such as flooding in Malaysia and China, have further increased vegetable prices. However, some hawkers, like Melvin Chew of Jin Ji Teochew Braised Duck, choose not to charge customers extra for vegetables.
To address the lack of healthy food options, the Health Promotion Board (HPB) has encouraged hawkers to offer healthier meals through the Healthier Dining Programme. As a result, around 60% of stalls across hawker centres now provide at least one healthier choice, with options marked to indicate lower sodium, calories, or healthier oils.
Despite these efforts, consumers are advised to make conscious choices by seeking out stalls offering balanced meals, including the essential vegetables and fruits as recommended by the HPB’s My Healthy Plate guidelines. These guidelines suggest that a balanced diet should include half a plate of vegetables and fruits, a quarter plate of whole grains, and a quarter plate of protein.
