Inflation is a fact of life, even when it comes to Singapore’s humble hawker fare. But we know some people out there simply can’t accept that economic reality and feel entitled to complain about having to pay as much as $6 (US$4.45) for a heaping plate of delicious nasi padang.
To those folks, local celebrity chef Shahrizal Salleh (aka Chef Bob) would like to both a) point out that you’re probably paying more than that for a simple beverage at a cafe, and b) ask, why are you so prejudiced against nasi padang?
Read also: Malaysian man who just moved to Singapore gets shook over $20 nasi padang at ION Orchard food court
In a Facebook post published Tuesday that has been shared over 450 times, Salleh included a photo of a receipt from a recent trip to Coffee Bean & Tea Leaf, showing that he had paid $7.50 for a “Sakura Cold Brew Tea”.
https://www.facebook.com/photo.php?fbid=10158331578771632&set=a.10150209430846632&type=3&theater
Calling the drink “basically Teh O Ice”, Salleh made clear that he wasn’t complaining about the tea’s price, but the attitude of those who are regularly willing to pay that much for basic beverages at cafes while whining about paying even less for a plate of carefully prepared food from a hawker stall.
“I just want to highlight to those who constantly patronise these places and don’t mind paying this amount for a beverage, which literally costs $0.70, but screaming bloody murder on your FB status and Twitter when the nasi padang makcik charges $6/- for a mount of fluffy white rice, one meat item, 2 vegetable dishes, kuah assam pedas drowning the rice plus condiments of serunding and sambal belachan.”
Besides making us hungry with that description, Salleh’s caption made the point that people should not consider nasi padang peddlers and similar F&B outlets inherently cheaper just because they’re not part of a big chain or some hipster cafe.
“Point is. Do not discriminate. Want to complain can. But make sure it’s constructive and fair. Never destructive. Show empathy. CBTL have the rights to charge such an amount as they have built their branding which is pivotal in f&b. And the makcik too have the rights to charge so much as you wouldn’t know that prices of ingredients fluctuates. Rental is not cheap. Manpower problem is a bitch in Singapore. Like I said time and time again practice empathy. Cause I feel their pain. And I am also a chef. After all chefs are nothing but glorified hawkers.”
Salleh’s post got a warm reception from netizens, most of whom praised his efforts to get others to empathize with the financial hurdles facing hawkers (with one snarkily remarking that those who complain about $6 nasi padang being too expensive should just learn to cook themselves.)
