If you are asking about the Korean carts, then I think that to an outsider, it will probably just look more uniform and thus cleaner. I don’t have a problem with them per se (other than the cost that the vendors must incur for the new carts,) but I see the logic in it. I guess I’m sort of ambivalent.

All their “street food” are situated in hawker centres. They were invented in a concerted effort by the government to make it easier to manage and monitor street food health and safety. Hawker centres are similar to the street food of other Asian countries (specialize in a single dish) but they have the luxury of running water, lighting and a static position. It’s definitely stricter but the feeling and identity of each hawker varies wildly.

When I lived there my favorites were the Maxwell Hawker Center near Chinatown and East Coast Seafood Center. While they all weren’t sanitary in the past, the have transformed in an icon of the city.

hawker food is by far the best food I’ve encountered in Asia. It has the prices of street food, the cleanliness of a decent restaurant and the years of love and passion of any great cook.