Set of 2 Stainless steel kopi pot (Q38)
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These traditional brass kopi pots are reminiscent of a time in the past rich with history surrounding the beginnings of our hawker culture. (2018-0002, 2 parts)
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Set of 2 Stainless steel kopi pot |
These traditional brass kopi pots are reminiscent of a time in the past rich with history surrounding the beginnings of our hawker culture. (2018-0002, 2 parts) |
Statements
30 x 39 x 19 cm
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Unknown
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1970s
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Unknown
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Hawker life
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Unknown
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Unknown
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The perfect remedy after a long day is – arguably – a humble meal and a complementary cup of kopi/teh in the homespun communal space of a hawker centre. Our hawker culture is a defining hallmark of the Singaporean food scene, with practices like idiosyncratic methods of kopi/teh brewing perpetuated through time.
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Images of these traditional brass Kopi pots are closely associated with our hawker centres for most, reminiscent of a time in the past rich with history surrounding the beginnings of our hawker culture.
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Queenstown, with its rising population, was a natural magnet for itinerant hawkers. Many were residents, but a fair sum also came from other parts of Singapore as far as Thomson Road – such as Lim Thiam Choor, who started selling popiah (Hokkien: spring rolls) from his bicycle cart in 1961. Today, the 67-year old is a popiah legend at the food centre in Commonwealth Avenue.
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It can be said that Singaporeans’ singular passion for food is rooted in the scrumptious street-side hawker fare found everywhere in the 1960s and early 1970s.
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The idea for today’s hawker centres, so integral to modern Singapore life, originated from these itinerant hawkers. Their food, in and of itself, had alluring capital, but they sought to capitalise on the potent pull of critical mass by grouping together at certain spots and times.
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