Commentary: Feed the masses and preserve Singaporean heritage? Hawkers can’t do both
Objectives OF LOW Costs
Patrons at stalls centers can anticipate quick, affordable, and filling meals, according to former head restaurant Nurl Asyraffie Mohamed Shukor, who is now the owner of the stalls stall Kerabu by Arang.
In an 8days meeting, he explains:” A lot of people don’t know my meal and they ask,’ why is it so pricey?’ They are unable to comprehend the purpose of it. For the meat, I need to salt it for two time, then ferment overnight. They only see rice, meat, and a salt egg on the dish, which makes the entire process very laborious, and they believe the plate should be S$ 3.
But, this seems not to be the case for BlackGoat, a common hawker barn serving Western-style dish, with costs ranging from S$ 9 for a cookie to S$ 59.50 for 495g of striploin, substantially higher than traditional local stalls suffer. According to BlackGoat’s reviews, users deem the meal “value for cash”.
Hawker customers appear to be willing to spend more cash on other dishes while allowing local survive to be affordable. Is it a case of dual criteria?
The issue is more complicated, though Singaporeans ‘ reluctance to spend more for hawker food may be brought on by internalized bias, which requires that foreign dishes, like European or Chinese, be priced without question.
Singaporeans view standard stalls food as “everyday foods” rather than a rare indulgence. One could say that it is the recurrent consumption, rather than its lack of intrinsic value, that drives consumers to desire lower prices, even though fishball noodles does require more work and cost more to produce than aglio olio, for instance.
After all, there are successful businesspeople who charge high prices for local dishes outside of conventional stall centers.
For instance, the air-conditioned diner The Coconut Club offers their unique entire rigour berempah nasi lemak at S$ 22.80, while a bowl of shrimp soup at Zhup Zhup, an open-air cafe, ranges from S$ 14 to S$ 20.
I recently went to Zhup Zhup, and I was surprised to discover most tables full of people waiting for dinner. However, for most hawkers serving standard fare at stall centres, the idea that prices may be kept lower endures.