Poulet-Mayo is a unique Congolese chicken concoction born on the streets of Kinshasa three years ago, as a way of whetting more customers appetite and boosting sales at a local street food restaurant. Today, it features on hundreds of menus and has become a firm Kinnois favourite that inspired a song with fans saying it can easily compete with worldwide classics like steaks and shawarmas.

After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street food chef cooking local fare. The 25-year-old is among a small but growing number of young Singaporean street food vendors, or "hawkers", fuelling hopes that a new generation will preserve the city-state's culinary traditions.