Food experts told CNA TODAY writer Deborah Lau that what Singapore diners might consider to be an "authentic" rendition of a hawker dish has really evolved with time. Andrea Heng and Hairianto Diman ask a veteran observer and critic of Singapore’s food scene, KF Seetoh, Founder of Makansutra and Heritage food advocate, for his thoughts on the authenticity and evolution of Singaporean cuisine. 

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