Calvin Trillin wrote this article for last year's Food Issue of the New Yorker. It's an amazing article, triple-gold-star -- but it's not available online. Anyone preparing for a trip to Singapore is obligated to obtain and read a copy of this article.

Writer admits that he loves street food above all other types and speculates that his sense of taste is at full strength only when he is standing up. Discusses the popularity of street food in Singapore. Even establishments called coffee shops are essentially mini hawker centers. It has become possible to eat in Singapore for days at a time without ever entering a conventional restaurant.

(Be advised that the abstracts provided here are not excerpts from the article.)

Singapore Journal: Three Chopsticks