Good luck getting them to "enforce" the guidelines.

Penang is a small state with little to none unique identity both in tradition and cultural. Food is the only thing they have, let them cook.

Also they have murals, lots of them.

Inkambing

Hokkien mee
Kari mee
CKT

Kosong RM15
Regular RM25
Geh-liao RM35

Doesn't ake any diff, since Penang food is not any superior to these foreign flavors. In fact, every single Chinese hawker are so lansi that they are so good that humanity will cease to exist without their dirty cancer inducing street food that don't even have any depth of flavors to begin with, while charging 50~100% more than those in Klang Valley.

Even the chinese hawkers that newly set up their stalls at various tourist spots, will hang banners stating how good and original their Penang flavors are but on first bite also dissappointing - just some scammer in a state originally being so famous of doing so making a living scammin' in their food as well. In the end, all those food peddled by us are all scam businesses providing subpar taste food at Gordon Ramsay's price, which the motto holds true, that is "less is more profit".

Just give up la Penang. Nothing great than those daily Oktoberfest and DUI and causing traffic issues in KV.

Theres a local wanton mee shop that's my fav. Family business, dad n sons were the primary cooks. All other staffs/waiters are foreigners mainly burmese n nepalese. Then they slowly teach one or two of these foreign workers to help them cook when they are not around. Now the father is no more n the sons took over. They foreign workers cook most of the time, sometimes the son.

I'd happily report that the taste never changes, from the father, to son, to the foreign workers. They've been working for the family long enough and they can speak local dialect like hokkien.

I believe that as long as the ingredients are carefully sourced n maintain, and they have a very strong control over the cooking process, staff training etc, the taste will maintain the same.

If French girl want to cook CKT n nasi lemak to sell
In Penang can ??



This post has been edited by SuperTuhan: Jul 19 2024, 12:25 PM

Penang’s proposed ban on foreign cooks for local hawker food smacks of xenophobia... with a side serving of misguidedness
By Ethan Lau
Friday, 19 Jul 2024 8:51 AM MYT


A ban on foreign cooks in all hawker stalls, food courts and coffee shops is neither effective nor logical in ‘preserving the authenticity’ of Penang food. — Picture by Sayuti Zainudin

COMMENTARY, July 19 — The Penang Island City Council’s (MBPP) proposal to expand its ban on foreign cooks to include privately-owned coffee shops and hawker centres should be cause for concern and reflection.

The initial ban implemented in 2016 covered hawker centres and food courts belonging to MBPP.

Then chief minister Lim Guan Eng was quoted as saying by The Star, “Most visitors would not want to come to Penang to taste food cooked by foreigners. Only when you maintain the original taste of flavours can you feel the warmth of Penang.”

Speaking on the planned expansion, Penang state executive councillor for local government, town and country planning Jason H’ng echoed these sentiments. “The initiative is important to preserve the authenticity of our Penang food,” H’ng was quoted as saying by Singaporean newspaper The Straits Times.

It begs the question — should nationality be the yardstick by which the “authenticity” and “quality” of food are measured? The logic that something as arbitrary as where you are born determines whether what you cook — no matter how long you’ve been cooking it for — is “authentic” or even “good” is flawed, and literally policing who is and isn’t allowed to cook certain dishes is a slippery slope toward thinly veiled xenophobia.

Of course, preserving cultural heritage is important. But is this ban really the best way to achieve that?

Coffee shop owners have cited difficulties in finding local staff to cook, calling to question the counterproductive effect the policy can have.


Tharshan Selvarajah, the Sri Lankan baker whose baguette won ‘best baguette in Paris’ in 2023.

If quality is the concern in question, the public is more than well placed to make their voice heard with where they spend their money.

An example from France, a nation with a proud tradition of gastronomy and even prouder connoisseurs of said cuisine, comes to mind.

In 2023, Tharshan Selvarajah won the title of best traditional baguette at the Grand Prix de la Baguette de Tradition Francaise de la Ville De Paris, beating out 126 other baguettes for the award and the opportunity to deliver said baguettes to the Élysée Palace for the next year.

In May, the Sri Lankan baker was selected as an official torchbearer for the 2024 Paris Olympics. He’s been in France for 18 years but has yet to apply for citizenship. Does that make his baguette inferior to that of a French citizen?

I doubt his foreign background played more of a role in creating the winning baguette de tradition — which can only be made from flour, water, salt and yeast, according to Le Décret Pain (yes, it means The Bread Decree) that passed in 1993 — than his decades’ worth of experience and expertise.

And I doubt Emmanuel Macron struggles to find the “original taste” of France in his baguette every morning.

Source: https://www.malaymail.com/news/malaysia/202...idedness/144210

lol.penang and their over hyped average food bs

why need ban?

tak sedap , no ppl go

sedap , many ppl go

ini pun nak control
kekkkkkkkkkkkkkkkkkkkk

Mostly are type c foods... So mamak cook by foreigners is ok

yeah this is the best case scenario we all hoping for

while its kinda sad that foreigners are assigned to these roles as locals dont want to do it, as long the taste remain the same im not too fussed

the word authentic is kinda thrown around too much to the point what is even authentic anymore?

This is true, I guess the case of not having foreigners as cook for these Malaysian food, only applies to Penang and maybe Melaka as well because of the heritage status where you want to maintain certain degree of authenticity. Imagine a tourist comes and orders the food thinking that hey Im visiting a world heritage site, and then to just see a foreigner or his/her own country person is cooking the food! that would be funny! kan.

But in general this shouldn't apply to all the other states and out of the core food that's been identified.

Made by Malaysian only

This author is really out of touch with reality and arguing for the sake of principle or moral.

We are talking about HAWKER FOOD here.
Of course foreigner chefs with experience can work with more established restaurants and they can cook local food very well.

We are facing the issue of tauke mass hiring cheap foreigners to cook mediocre HAWKER FOOD.

Really bad this author Ethan Lau.

This post has been edited by Sycamore: Jul 19 2024, 03:41 PM

Well pick one: bad hawker food by cheap foreigners, or no hawker food because no locals want to do it