Philip Leong gets out of bed at 3am every morning to open his food stall in Singapore’s Jurong district. He stands for hours over a sizzling wok, whipping up more than 100 plates of fried vegetarian bee hoon, or vermicelli.The 68-year-old has been doing this back-breaking work for nearly two decades, yet his life as a hawker was not borne of a particular passion for cooking but rather sheer necessity. In 2002, Leong lost his job as a senior engineering assistant at Singapore Technologies…
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