July 27, 2019 (Singapore). A hawker selling oyster omelettes at the "50 Cents Fest" in Chinatown works his wok in a speedy trance-like dance. His store is cramped, but he beckons me in after I have been photographing him from outside for a while. Inside, the intense heat and oil smoke, touchstones of the traditional wok culture, singe my face. I barely lasted five minutes in there. "It's at least eight hours a day for me," he tells me.