Page 3 - Mone Anthony News Today : Breaking News, Live Updates & Top Stories | Vimarsana

♪ ♪ >> anthony: to many, singapore is the land of opportunity. people from all over the world come here to get a good job, to find a better life. >> mike: as an overseas chinese, we have been discriminated in laos, thailand, vietnam, indonesia, malaysia, in america, australia, all over the world. suddenly, you got this guy called lee kuan yew. there's nowhere else in the chinese world have a real leader as big as lee kuan yew. >> anthony: much of singapore's success is often credited to its first prime minister, lee kuan yeu, a singaporean of chinese decent considered the founding father o...

>> geraldine: 12 hours per day. and then he gets one day off every two weeks. >> anthony: that's hard. thank you, that's fantastic. wow, that's good. choy has been making this dish for decades. pig's feet cooked slowly in black vinegar, ginger, dried chilies and assam. chop chae is a hainanese family favorite, cabbage and glass noodles stir fried with bean curd, black mushrooms, pig skin and shrimp. now, i've been speaking to a lot of people who talk about how singapore loves its hawker culture, it loves its food.

>> geraldine: i think that's not the point between us and the customers, so he doesn't want to increase the price. >> anthony: you know your customers, you have a lot of regulars. >> geraldine: yeah. a lot of them is like they seen us growing up, the three of us, and we see their kids growing up. so i think that's a different kind of bond between us and the customers. >> anthony: i just hope this doesn't disappear, because it's, of course, always going to be the good stuff. it's important. can i have a little more of that? it's delicious food. ♪ blue moon is a well-crafted belgian style whea...

♪ my godfather and mentor for singaporean street food has always been and remains kf seetoh, the guru behind the makansutra food guides and an advocate for the kind of democratic, affordable, casual chaos of the hawker world. >> li: so this is the dry one. >> anthony: thank you. >> li: thank you. enjoy. >> anthony: thank you. okay. so wet and dry? >> goh: wet and dry. when the heat gets to you, a little broth. >> anthony: 545 whampoa prawn noodles for prawn mee seemed a good place to start. >> goh: we are here because ray found this girl who served us. she's one of the new heroes, new genera...

Shop on weekends. so to let her understand it's not easy to earn a life. >> anthony: but would you like your child to stay in the restaurant business? >> wayne: if they are really interested in this and it's their dream, then why not? >> anthony: you say yeah? this is so good, by the way. this is delicious food. now singapore is a rich country, a lot of rich people live here. why can't you charge as much money for this traditional food as the french charge for french food? what do you think? why won't singaporeans pay? >> paul: actually, just a couple of months ago, we go through some of our o...