Tag: food and design

Hawker Colours: The Book

They refer not to the green of chendol or the red of mee goreng but the riot of colourful melamine plates and bowls in which many hawker dishes in Singapore are served today. Red, green, yellow, purple, pink, and more!

These colours defy conventional aesthetic sensibilities, and yet they have become entrenched in local hawker centres and coffee shops. Hawker Colours retraces their origins and mass adoption, and asks what value they still hold as the trade adapts to the changing needs of the city-state.

The book is now available for sale here. Read a feature about the book by The Straits Times.

Hawker Colours: Melamine Tableware in Singapore

They refer not to the green of chendol or the red of mee goreng, but the riot of colourful plates and bowls that many hawker dishes in Singapore are served in today. Red, green, yellow, purple, pink, and more! These tableware defy conventional aesthetic sensibilities and even colour psychology, but have become entrenched in our local hawker culture. Should tableware colours be considered as part of Singapore’s UNESCO-inscribed hawker culture? Do consumers associate their favourite hawker dishes with particular colours? Learn more and participate in our survey at: www.hawkercolours.com (mobile only).

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Redesigning Traditions for Tomorrow

Even as traditional food businesses keep up with the times, they must keep their “soul” while showing empathy towards their customers, says Larry Peh.

Tong Heng’s colourful new packaging is inspired by the ingredients used to make its pastries and their different shapes — particularly its distinctive diamond-shaped egg tart. IMAGE: COURTESY OF &LARRY

When Tong Heng approached him to rebrand their over eight-decades-old business, Larry Peh knew it would be a fine balancing act. The Cantonese pastry shop in Chinatown is well-known amongst older Singaporeans for its diamond-shaped egg tarts. But its new generation owner, Ana Fong, also wanted to attract a younger audience so the business would continue thriving.

“The question for these brands is: ‘How do we change ourselves without alienating the older fans?’,” says Larry. “Yet, we also want younger audiences to look at them and say, ‘Sounds interesting. I want to try it out.’.”

➜ Read the full story on the President*s Design Award website