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Explore Why Singapore’s Nightlife Shocked Bourdain | Anthony Bourdain Parts Unknown with 190,667 views, 656 likes, and 29 comments. Experience the impact of this video content that has captured audience attention.

Spotless. Efficient. Safe. Controlled. A city-state run like a multinational corporation, and run extremely well. Anthony Bourdain arrives in a place where the streets have no litter, the internet is monitored, chewing gum is illegal, an ounce of the wrong thing can mean ten years or worse, and almost nothing goes wrong — and spends the hour being honest about how uncomfortable that makes him. You look at the social problems Singapore has simply avoided, he says, and you could be forgiven for wondering whether a one-party system is what everybody needs. It isn’t his system and it isn’t the world he wants. But he won’t pretend it doesn’t work. He is mostly here to eat, because Singapore does more good, cheap, diverse food per square foot than almost anywhere on earth. His guide, as always, is KF Seetoh, the man behind the Makansutra guides and the loudest voice for hawker culture — who has a warning. More than seven in ten hawkers are over fifty. Their children were sent to university and told to become anything but this. The government is building twenty more hawker centres, and nobody can answer the obvious question of who is going to cook in them. Over prawn noodles at Whampoa, Tony meets a woman who left an office job to stand at her parents’ stall, which now counts as unusual enough to be newsworthy. Over Hakka pig trotters in black vinegar at Keng Eng Kee, a family explains why their fried rice has gone up exactly one dollar in twenty years: they have watched their regulars’ children grow up, and they cannot bring themselves to charge more. In a first-world country, chicken rice still costs three dollars, and everyone agrees this cannot hold. The rest of the hour is the bargain itself. Eighty percent of Singaporeans live in public housing and ninety percent own their homes; there is universal healthcare, effectively no homelessness, and no neighbourhood anyone would call a slum. In exchange there is no political dissent, no right of assembly, a managed press and limits on what can be said — and, as a Malay television producer puts it, an entire generation that is over-educated and under-exposed, with angst and nowhere to put it, because the country is half the size of Los Angeles and there is nowhere to go. Over oyster omelettes in Geylang, where a mosque, a Buddhist temple and a row of legal, government-regulated brothels share a street, three Singaporeans explain the trade they have each made with themselves. An economist lays out the real worry: this is the country that globalisation built, at the precise moment the world has decided globalisation was a mistake. He is also clear that free speech is not what Singapore gave up to succeed, and that he would like to have that argument out loud. And something is being lost that no policy covers. Peranakan cooking — the five-hundred-year-old fusion of Straits-born Chinese and Malay kitchens that exists nowhere else — is kept alive at Guan Hoe Soon, the oldest Peranakan restaurant in the country, by a chef who estimates that out of a hundred Peranakans today, perhaps one still cooks it. We are talking about dinosaurs, he says. Tony ends where he always ends in this city, at a plate of char kway teow: noodles, cockles, shrimp paste, lard and crispy lard bits, invented to feed labourers, legendarily terrible for you, and one of his favourite things in the world. After that, he notes, nobody does any more work today. Subscribe here to discover all of Anthony Bourdain's adventures and watch full episodes: https://www.youtube.com/channel/UCffagYQTThJx4N55UKdr5ew?Sub_confirmation=1 Travel the globe with the legendary chef, author, and storyteller Anthony Bourdain as he uncovers the soul of a destination through its food, culture, and politics. Far more than just a cooking show, Parts Unknown dives deep into the corners of the world rarely seen on TV—eating with locals, exploring diverse culinary rituals, and asking the hard questions. #AnthonyBourdain #PartsUnknown #TravelDocumentary #culture #cuisine

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