Singapore chefs serve up hope for street food's future

After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street food chef cooking local fare. The 25-year-old is among a small but growing number of young Singaporean street food vendors, or "hawkers", fuelling hopes that a new generation will preserve the city-state's culinary traditions.