SINGAPORE: Curious about the taste of Hokkien mee crafted by a $14,000 robot chef? Well, now you have the chance to savor this unique culinary experience!

The question on everyone's mind: will this advanced technology replace the dedicated hawkers, who have spent years perfecting their noodle-cooking skills? Only time will tell.

Videos showcasing the “wok master” capabilities of Wok A.I. have garnered significant attention, with one clip from the Singapore Foodie Facebook page racking up close to 600,000 views since its debut. Viewers are excited to see a robotic system cooking Hokkien mee at the Margaret Drive Hawker Centre, confirming its capability to whip up this beloved dish.

Opened in October by Ang Chip Hong, a former engineer with a background in the food and beverage world, the stall serves up Hokkien mee that's made using a treasured family recipe. Prices start at a reasonable $5.50 for a regular portion and $7 for a larger serving.

While the robot has impressive features, it isn't a complete replacement for human hands just yet. A staff member is still required to prepare the noodles and ingredients correctly, including adding the essential components like bean sprouts, garlic, eggs, and prawns. The robot takes over the cooking process, stirring the noodles to perfection, adding broth for the signature flavor, and coordinating when to add each ingredient. It can handle the workload for up to four portions simultaneously.

Ang admits in the video that he doesn’t possess extensive cooking skills, but with this robot, he can deliver "very nice Hokkien mee." Yet, he emphasizes that the real magic lies in the broth, which is simmered overnight by human cooks—a crucial element to the dish’s authenticity.

Singapore Foodie has given a thumbs up to the robot-cooked Hokkien mee, describing it as "really good," and many eager diners on TikTok have expressed a strong desire to taste it. Despite the excitement surrounding this technology, some patrons still favor traditional cooking methods, preferring the artistry of a human hawker over a machine.

Interestingly, one user raised a valid point about the benefits of such technology for hawkers. It could potentially alleviate physical strain, particularly on their wrists, from the repetitive motions involved in cooking, allowing them to work for longer periods without injury.

As the culinary landscape continues to evolve, the introduction of robotic chefs raises intriguing questions about the future of traditional cooking in hawker centers. Will we see more automated systems in the kitchen, or will the warmth and skill of human chefs always have a place in our hearts and on our plates? Only time will tell!