Singapore’s hawker heritage is finally safe in the hands of Julian, a Business Graduate who has successfully "disrupted" his grandfather’s laksa stall by removing the flavour and tripling the price.

Julian’s innovative approach involves replacing traditional coconut milk with organic soy extract and serving the broth in a biodegradable cup for maximum Instagram aesthetic.

The young entrepreneur insists that the $28 price tag is justified by the "curated experience" of waiting two hours in a humid hellhole.

"Lau peh always use too much oil, very unhealthy one," Julian remarked while wearing a Supreme apron.

"Now I put kale and sous-vide egg inside, so the TikTok influencers will come and take photo lor!"

His grandfather, Uncle Tan, was seen staring blankly into a boiling vat of water, presumably contemplating the total collapse of his family legacy.

"This boy siao already, put grass in the noodles," Uncle Tan lamented.

"I teach him fifty years of skill, he go buy truffle oil and charge people like he some Michelin chef, damn blood pressure go up sia!"