@channelnewsasia: Mitchell Ong runs Shiok Hokkien Mee, built around a dish he's "crazy over". “I love it so much that I can literally eat it every single day," he says. But running the stall requires finding enough people to do the work. “One of the biggest struggles is definitely manpower,” Mitchell says. “A lot of Singaporeans think the job is not exactly glamorous.” Watch New Stirrings, a series looking at both heritage and new-generation hawkers, and the challenges and changes shaping their trade. Link in comments. #singapore #hawker #cnainsider