SINGAPORE: When hawker Ringo Yen tried making his wanton noodle soup less salty, some customers complained that it tasted bland and added more condiments themselves.
“It’s so scary, the way they pour the soya sauce (into their food),” said the second-generation hawker, whose family has run Xiang Ji Wanton Mee at Bedok Food Centre for more than 50 years.
Mr Yen’s efforts to make his soup less salty over the past two years highlight a challenge facing Singapore’s push to reduce sodium consumption: Diners still expect familiar, stronger flavours.
“You must convince the customer first before you convince the hawker. If you do it the other way around, it will not be very effective,” he said.
Despite years of efforts to promote lower-sodium ingredients, most hawkers CNA spoke to remain reluctant to change their recipes, fearing that altering the taste of their dishes could drive customers away.
Their concerns come as Singaporeans are consuming more sodium than before, with food sold outside the home also becoming saltier.
Findings from the National Population Health Survey and National Nutrition Survey released earlier this month showed that Singapore adults were consuming more calories and salt despite being more physically active.
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