Alfred writes: The beautiful thing about commercialisation of our local hawker food businesses, is that we appreciate the old school stalls(really authentic kind) even more. Nowadays, we have to travel quite a distance to a particular stall to experience a particular authentic taste. I mean after all the travelling hassle(bitter), the sweetness becomes more sweet and the shiokness becomes more shiok, right? It has a greater perceived value(seen as gold!) due to it’s scarcity, otherwise if they are all over the place then they might only have the value of pebbles. We all know that for mee pok tah(dry fettuccine), the differentiation of ingredients can be broad to levels beyond belief. You can get a mixture of things like pork, prawns, fishballs, fishcakes, ...