Part 4/5:
A striking point is the feat of preparing a complex dish like Kabu within the constraints of a hawker stall. Kabu is described as a very complex dish, and the fact that it’s being executed in a hawker format is seen as extraordinary. The speaker refutes the idea that serving high-quality, intricate dishes in a hawker setting diminishes their value, asserting confidently that the food being cooked is of good quality.