IT TAKES more than serving up a plate of tasty grub to be named a Makansutra Street Food Master.
Into its third year, the award given by food consultancy Makansutra to Singapore's best street food chefs now emphasises dedication to craft.
The annual event, part of the Singapore Food Festival, is supported by the Singapore Tourism Board and the National Environment Agency, which owns and runs all hawker centres in Singapore.
On the new criterion, Makansutra chief executive K. F. Seetoh, 44, said: 'There are many people selling good food these days but a master takes his cooking seriously and goes the extra mile for his customers.'
He cites Mr Alex See, 57, owner of Geylang Lorong 29 Fried Hokkien Mee, as an example.
Unable to replicate his father's popular charcoal-fried noodles with the gas stove, he custom designed a charcoal stove with professional help, which minimises the amount of smoke produced.
This year, 12 masters were selected from hawker centres, coffee shops and no-frills restaurants by a 12-member panel comprising Makansutra food tasters and a group of food lovers from Far East Organization and event sponsor, Yeo's drinks.
They were unveiled by Dr Amy Khor, Senior Parliamentary Secretary, Ministry of the Environment and Water Resources, last Friday
LifeStyle speaks to the 12 to find out how they stay at the top of their game.