A man eats a meal at the Hong Kong Jin Tian Eating House in Singapore April 17, 2014. The Hong Kong Jin Tian Eating House in Singapore has stopped selling the savoury roast duck and pork ribs that drew crowds for a generation, the latest to close down due to escalating rents and difficulty in finding workers. The eatery run by Yip Chan Yuk Ying, a Hong Kong-born Singapore citizen, shut its doors on April 28, 2014 after its landlord jacked up its monthly rent by 46 percent to S$12,000 ($9,600) from S$8,200. Picture taken April 17, 2014. REUTERS/Edgar Su (SINGAPORE - Tags: FOOD BUSINESS REAL ESTATE) 

Employees serve roast duck at the Hong Kong Jin Tian Eating House in Singapore April 17, 2014. The Hong Kong Jin Tian Eating House in Singapore has stopped selling the savoury roast duck and pork ribs that drew crowds for a generation, the latest to close down due to escalating rents and difficulty in finding workers. The eatery run by Yip Chan Yuk Ying, a Hong Kong-born Singapore citizen, shut its doors on April 28, 2014 after its landlord jacked up its monthly rent by 46 percent to S$12,000 ($9,600) from S$8,200. Picture taken April 17, 2014. REUTERS/Edgar Su (SINGAPORE - Tags: FOOD BUSINESS REAL ESTATE) 

An employee chops up roast duck at Hong Kong Jin Tian Eating House in Singapore April 17, 2014. The Hong Kong Jin Tian Eating House in Singapore has stopped selling the savoury roast duck and pork ribs that drew crowds for a generation, the latest to close down due to escalating rents and difficulty in finding workers. The eatery run by Yip Chan Yuk Ying, a Hong Kong-born Singapore citizen, shut its doors on April 28, 2014 after its landlord jacked up its monthly rent by 46 percent to S$12,000 ($9,600) from S$8,200. Picture taken April 17, 2014. REUTERS/Edgar Su (SINGAPORE - Tags: FOOD BUSINESS REAL ESTATE) 

Bratwurst sausages are pictured in the kitchen of a canteen in Weisswasser, Saxony, February 12, 2013. REUTERS/Michaela Rehle (GERMANY - Tags: FOOD)

Two snakes are seen inside their compartment in wooden cupboards labelled "Poisonous Snakes", at a snake soup store in Hong Kong January 29, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD TPX IMAGES OF THE DAY) 

Snake shop owner Mak Tai-kong, 84, holds snakes which were caught in mainland China, in front of wooden cabinets containing snakes, at his snake soup store in Hong Kong January 29, 2013. Mak is one of scores in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS FOOD SOCIETY TPX IMAGES OF THE DAY) 

A worker holds snakes which were caught in mainland China, and had their teeth removed, at a snake soup shop in Hong Kong January 29, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD) 

Customers eat snake soup beside wooden cupboards containing snakes at snake soup shop in Hong Kong January 29, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD) 

A worker prepares snake soup for customers in snake soup shop in Hong Kong January 29, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS FOOD SOCIETY) 

Snake soup shop owner Chow Ka-ling looks at a cobra in her shop in Hong Kong January 29, 2013. Chow is one of scores in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD) 

Snake meat is seen in a bowl of snake soup served at a snake soup shop in Hong Kong January 30, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 30, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD) 

A worker washes snake meat near cages of snakes in the kitchen of a snake soup shop in Hong Kong January 29, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 29, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS SOCIETY FOOD) 

Customers eat snake soup at a snake soup shop in Hong Kong January 30, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 30, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS FOOD SOCIETY) 

A customer walks past a portrait of the founder of a snake soup shop in Hong Kong January 30, 2013. There are scores of people in Hong Kong who have through generations tamed snakes to make soup out of them, a traditional cuisine believed to be good for the health. Yet the people behind providing fresh snakes for the savoury meal thought to speed up the body's blood flow and keep it strong in the cold winter months may be doomed, with young people increasingly reluctant to take on a job they see as hard and dirty. Picture taken January 30, 2013. REUTERS/Bobby Yip (CHINA - Tags: ANIMALS FOOD SOCIETY) 

The "Okonomiyaki Robot" demonstrates its ability to cook Japanese traditional food Okonomiyaki , a savoury pancake, during the international robot exhibition 2009 in Tokyo November 25, 2009. The robot which has 15 joints, can take verbal orders from customers and use standard kitchen utensils. REUTERS/Kim Kyung-Hoon (JAPAN SCI TECH FOOD IMAGES OF THE DAY BUSINESS) 

"Okonomiyaki Robot" demonstrates its ability to cook Japanese traditional food Okonomiyaki, a savoury pancake, during the international robot exhibition 2009 in Tokyo November 25, 2009. The robot which has 15 joints, can take verbal orders from customers and use standard kitchen utensils. The banner reads,"Okonomiyaki". REUTERS/Kim Kyung-Hoon (JAPAN BUSINESS FOOD SCI TECH) 

Pasties sit on display at a branch of the West Cornwall Pasty Company in London October 30, 2007. The savoury pie, a mainstay of the British diet for thousands of years, is getting a makeover as Britain sheds a once-sagging culinary reputation and top chefs return to traditional fare. Picture taken October 30, 2007. To match feature BRITAIN-PIES REUTERS/Simon Newman (BRITAIN) 

An employee works at a branch of the West Cornwall Pasty Company in London October 30, 2007. The savoury pie, a mainstay of the British diet for thousands of years, is getting a makeover as Britain sheds a once-sagging culinary reputation and top chefs return to traditional fare. Picture taken October 30, 2007. To match feature BRITAIN-PIES REUTERS/Simon Newman (BRITAIN) 

Dough for Sachertorte is prepared in baking pans in Hotel Sacher's cake factory in Vienna March 2, 2007. Wafts of savoury chocolate fragrance billow through the stainless steel cake factory on the outskirts of Vienna. Invented by Franz Sacher, a 16-year old apprentice chef at the imperial and royal court 175 years ago, the chocolate cake has become an integral part of the city -- just like the Hofburg imperial palace, its famous opera house or its horse carriages. Yet Vienna's signature cake is also serious business. Picture taken March 2, 2007. TO ACCOMPANY FEATURE AUSTRIA-SACHERTORTE/ REUTERS/Herwig Prammer (AUSTRIA) 

Sachertorte cubes are arranged in Hotel Sacher's cake factory in Vienna March 2, 2007. Wafts of savoury chocolate fragrance billow through the stainless steel cake factory on the outskirts of Vienna. Invented by Franz Sacher, a 16-year old apprentice chef at the imperial and royal court 175 years ago, the chocolate cake has become an integral part of the city -- just like the Hofburg imperial palace, its famous opera house or its horse carriages. Yet Vienna's signature cake is also serious business. Picture taken March 2, 2007. TO ACCOMPANY FEATURE AUSTRIA-SACHERTORTE/ REUTERS/Herwig Prammer (AUSTRIA)