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Food Centres in Singapore | Open Food
https://openfood.wordpress.com/2010/05/28/food-centres-in-singapore
Good food, everywhere! Good Food, Fast! Street Food Japanese Style →. Food Centres in Singapore. May 28, 2010. Food Centres, Singapore. Each centre can be small or may contain about a hundred vendors. Each vendor prepares a specialty in a small kitchen space. Foods are usually fresh daily, from farm to plate. Some of the best foods in Singapore come from these independent vendors. Here are some pictures of the different centres, vendors, and food from Singapore:. Food centre at a government subsidized ap...
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Street Food Japanese Style | Open Food
https://openfood.wordpress.com/2010/06/01/street-food-japanese-style
Good food, everywhere! Food Centres in Singapore. Street Food Japanese Style. June 1, 2010. Street in Asakusa lined with food stalls. Eaters stroll by and sit for a casual meal and drink. A common yatai setup. Banner and signs that indicates the business name and the type of food being sold. The roof, the counter, the seats, and the vendor on the otherside. Fresh fish served by the master, this is the progenitor of the modern sushi bar. An intimate evening with drink, food and good company.
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chief | Open Food
https://openfood.wordpress.com/author/oddsmith
Good food, everywhere! Street Food Japanese Style. June 1, 2010. Along streets in Tokyo, or anywhere else in Japan, are small food stands serving honest goodness in the forms of ramen or yakitori or anything else that may attract passers by. Several yatais can line up along streets and canals. … Continue reading →. Food Centres in Singapore. May 28, 2010. Good Food, Fast! May 24, 2010. Street Food Japanese Style. Food Centres in Singapore. Good Food, Fast! On Food Centres in Singapore.
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Good Food, Fast! Affordable! Everywhere! (Los Angeles) | Open Food
https://openfood.wordpress.com/2010/05/24/hello-world
Good food, everywhere! Food Centres in Singapore →. Good Food, Fast! May 24, 2010. Restaurants line the street in Richmond, SF. Good food can be fast, affordable, and it should be everywhere. I’m not talking about molecular gastronomy here. Although, why not? I’m not talking about Wagyu beef. What I’m talking about is quality ingredients, prepared well, and served to you directly by the preparer. No pretensions, just with respect for the food, the preparer, and the consumer. And tagged fast food.
