Food regulation in Singapore is the opposite of "crazy-lax". Every hawker stall is regularly inspected and has the inspection results prominently posted, and despite being outside, the hawker centres are clean and sterilized to within an inch of their lives (there are no flies anywhere!). If people get sick from eating hawker food, it's headline news.
I've seen the inspection notices, but I was thinking of it more from a civil liberties standpoint than an "ability to serve unsanitary food" standpoint. In other words: how practical is it for an Everyperson to own/operate a restaurant?
I haven't personally owned restaurants in both SG and USA, but what I understand is it is way easier in SG in terms of red tape, capital, insurance etc. I think that's a very valid criticism.
