135 Fish Ball Noodle
Why do we eat fish ball noodles in Singapore? Because it’s what immigrants from different regions of China brought when they travelled here in the early 20th century. Because noodles is the heart of Chinese street hawkers, it was easy to make, and yet difficult to perfect. The streets of Singapore has always had this kind of surf and turf noodle, pork and fish is a staple diet. And the smell of the broth is to die for. This stall is in Toa Payoh Food Centre, that’s in the heartlands of Singapore.
LIMITED EDITION ART PRINT - only 30 editions
Size 17.7 x 24.7 cm
Printed on Textured Fine Art paper (310gsm) with high quality ink
Prints come unmounted and unframed
Each print edition numbered and signed by artist (Susan Olij)
Size reference: Medium is slightly bigger than A5 dimensions
Price includes local registered post (Singapore); International shipping additional SG$10 added at checkout
IMPORTANT:
While the quality of the materials should ensure longevity, artwork is best hung out of direct sunlight.
Colours may vary slightly based on your monitor, though each high resolution scan is as accurate as possible.
Copyright remains with the artist.