It only applies to 13 types of local hawker food, namely, nasi lemak, asam laksa, pasembor, mee sotong, char koay teow, koay teow soup, Hokkien mee, curry mee, wan tan mee, loh bak, chee cheong fun, char koay kak and oh chien.

if cook by robot ok? robot no nationality

canot cook nvm, can run, sell, prepare, serve, then can hire a local to cook

This is a globalised world. Wonder how far such policies can get you.

not a penang lang, maybe the quality of food has dwell to such low point its affecting tourism?

imagine if other countries dont allow us to cook their food

abis la

inb4 BMF

it is because it's not cooked by the local is why people say the taste is no longer the same

i saw even sinkie agrees with this because they themselves suffer the same issue

Hope this is enforced in KL too.

I stopped patronising places where the food aren’t prepared by locals.

local dont want to cook
foreigner cannot cook

macam noob policy je.

Reverse alibaba

Nanti harga makanan naik lagi

#salahanDAP

Nasi lemak already pre-cooked right? So foreigners can not serve?

i thought it was already in force?

good move to make sure the food quality, but what if the local also cook like shiat?

then economic balance will dictate they will close over time
whats the problem?

1st world problem




Ohwaitttt

naik harga soon

As usual

How they gonna determine which one is the REAL Hokkien mee? It can get confusing!!

Only a matter of time before this policy needs to be amended

Like you said, how many locals wanna do this biz?

Conlanfirm will naik. Because "locals cooking it makes it. More. Authentic"

Most locals won't eat at stalls where they see foreigners cooking.

Send the foreigners back to their country.

no problem, just trying to point out, the local need to maintain their quality...

what kind of mindset is that actually?
want to do F&B business but don't wanna cook?

it's like i wanna open a bakery but i'm not baking anything
business like this usually end up in failure from what i saw

Giving small businesses hard time again. If people patronizing, who care who is working at the back end? At the end big corporation restaurants that have expats as cooks/chefs is happy

Got, made in _________,

Island food seDAP.

Mainland x seDAP

useless one, then these ppl come kl , johor and ipoh do the same, penang and butterworth just become snobbish and exclusively, alibaba business man will do anything.

Later whole penang fill with banner NASI LEMAK LOCAL COOK. 1 plate with a piece of jiken rm20

This post has been edited by Zeroxhunter: Jul 19 2024, 09:47 AM

go to food court, teppanyaki cooked by bangala. lmao. i don't see this in angmoh countries.

so in the end kena hire local. local wage definitely more than foreigner. owner no choice to increase food price to cover. customer complain why price increase.

Went into a foodcourt but see all the cooks there are foreigners really turn off 1…

Lol, quite a lot of young bosses are like that. The trend is to Outsource

How i know? Cause I sell cooking equipment to FnB bosses. They don't know how to use the equipment and rely on hired staffs to do it

Nothing wrong, this method does work depending on the restaurant operation.

Cucuk lambat

Even the best baguette in Paris won by a Sri Lankan and he got to supply his baguette to the prime minister for a year.

Instead of controlling who cooks what, better they produce a guideline on what makes those dishes can keep its originality and preserve the traditions for the future gens.

its to preserve the quality so we don't be like KL where you have all bangla cooking local food that taste bad

All condemn to the max,

The law is to safeguard the tourism impression.
With this also encourage local people to preserve the food

I watch that video yesterday.

U want preserve, u want competition for recognition and prize pool attractive enough for people to participate.

In France ppl are proud and wanting to preserve the tradition, so a lot of sponsor.
Here, who care about preserving food? All want cheap food only.

Malaysian expectation eating roadside & food court but only want to pay below rm10. Somemore demand experience local cooks to cook for them with good portion etc. confirm cannot get. All the local cooks either work in KL for high pay or open thier own hipster cafe restaurant nasi lemak ayam rm19, ckt prawn rm25, coffee rm12.

it's like asking Gordon Ramsay and Jamie Oliver cannot cook fried rice

"Japanese" Food
Shop owned by Chinese
Food cooked by Bangla

inb4 bangladeshis, nepalese, indian semua jadi cashier dan waiter. boss kena jadi tukang masak.

About time, Malaysia pls do not be so kind hearted and let the foreigner merebak in this country.

in most won't
imagine u wanna opened a restaurant but you don't wanna cook nor you knew any cooking at all
what happen if the chef decides to leave?

that's why most end up a disaster

Cannot think like this.

Should think from the angle of regulation due to tourism.

Of course outside tourism zone everyone can do what they want, and free business is assured.

Some controls on business activities in tourism zone especially one related to cultural heritage is fair.

This is should be nationwide.

The same globalization that caused tourists from the world over to have a choice to come to a country /state that pride itself as a food heaven , and expected local delicacies be prepared by locals there.

Jamie memang tidak pannai. Patut ban
😬😬

while i agree with this, but im also on the mindset that these foreigners too can be taught the flavors of penang


assuming they are interested in it tho, besides cooking to earn money.

its similar like how as long as the cook is interested in certain type of cuisine, there is no issues with what skin color or race as long the fundamentals of the cuisine are understood. like for eg. a chinese chef who specialises in french cooking, or an american chef who specialises in cooking sichuan etc you get the idea

there are some local vietnamese nearby my housing area selling roast chicken rice. so far its pretty close to local style but with some of his vietnamese twist in the saucing

Then we just change the name of the food la exp Nasi lemak change to coconut fragrance spicy rice , Char koay teow Cheng to stir fried flate noodles, can event add some ingredients to differentiate from the original one.

This post has been edited by bereev: Jul 19 2024, 10:36 AM

it's because it's not their business, not their stall and it's also not their cultural food....basically they don't understand the culture behind the food
without understanding that, it's impossible to ask someone foreign to cook that food to it's authentic form

it's like asking a bangla to cook CKT, asking a malaysian to cook african food, asking an african to make nasi lemak

for me, if u don't wanna cook..just close down the stall lah...else that negative reviews are gonna accumulate

This post has been edited by MR_alien: Jul 19 2024, 10:37 AM

Would a hokkien foreign worker from china be prohibited from cooking hokkien mee?

If robot born in Malaysia, then ok la tu. Its considered malaysian!

partially true, its more on language and cultural barriers that makes it hard to understand

cooking isnt hard at all TBH. many cooking styles share similar methods anyway. alot of this comes from immediate assumptions of where foreigners = bad/cheap etc

why not on bolded parts as long as they know the fundamentals? many chinese people cook nasi lemak and its popular among locals, does that mean theyre authentic or not?


i used to have a case where i frequent one hokkien mee place in PJ, usually cooked by this one unker. he retired then his son take over. flavor wise unchanged and quite consistent since the son always cook next to the father last time, but some old timers stop going to his restaurant saying "its not the same anymore". so basically theyre patroning the father only, nothing to do with the food

i'm not saying cooking is hard
this thread is all about cooking it back to it's authentic shape and taste

no one ever say it tasted bad when it's cooked by foreigners, it just doesn't taste as good and as authentic...which is what people are complaining about
all because foreigners doesn't care since it's not their business and they also don't understand the culture behind it

the last sentence is called quality control, you can stand there all you like but if you never taste it before handing it out...quality control already out the window
many stalls or restaurants today no one is even there to quality control so the whole business head to disaster
like few days ago i ate a nasi ayam kunyit, i'm not sure who cooked it but it's overly salty as if i'm eating salt...why?...because the workers just don't care
that shop originally is a viral online business turned multiple branches

Practical or not?

Expect hawker prices to go up then.

It takes effort to convince a Type-C lad to opt for frying CKT instead of doing MLM or Influencer

yeah thats the one im pointing out, no? these are going into the realms of anecdotal evidence from people who stereotyped that somehow foreigners cannot cook authentic local dishes on quality of the food. how do you define it being good and authentic? we cant at all. CKT recipes arent really some secret in this time, people will as usual inflate/exaggerate on some superior quality or some secret ingredient for obvious marketing reasons

yes the last para one exists, but this isnt solely limited to foreigners only unfortunately.

ill still remain on the side where the main thing is educating the actually interested cooks on the fundamentals instead of outright banning. this just seem lazy to me in "resolving" the problem

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