Hawker Wee Phong Sai, 66, cooks fishball noodles at his Thye Hong Handmade Fishball Noodle stall at Ghim Moh food center in Singapore May 21, 2016. “I have been here, at this stall, since 1977; all of my five brothers sell fishball noodles, although two of them have retired. I continue to make fishballs by hand because it gives them a softer texture”, he said. “To retire? These are two words that I will not utter”. (Photo by Edgar Su/Reuters)
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