Hawker Lim Swee Heng prepares a bowl of laksa noodles, at Roxy Laksa stall, at the East Coast Lagoon Food Village in Singapore August 8, 2016. “It takes years to get the right balance to the broth, to make it thick just add coconut, to make it watery just add water, but to go in-between, to get that right balance – that's the hard work of my dish”. (Photo by Edgar Su/Reuters)
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