(From third left) Wong and Leong with association representatives during the 150th anniversary celebration and new building launch at Jalan Icon City in Bukit Mertajam. — ZHAFARAN NASIB/The Star
RISING prices of meat, including poultry, and liquor have affected restaurants, especially those catering for banquets.
Penang Koo Soo Restaurants Association president Dr Leong Kok Fei said a table for 10 people that cost RM700 to RM800 a decade ago had now risen to around RM1,800.
He said association members were now sourcing better-priced ingredients and more cost-effective options so that customers could enjoy their meals without feeling the pinch.
“People are still willing to spend on dinners, but the rising cost of poultry, meat and liquor has affected us,” said Leong.
“When prices go up, we have no choice but to charge more.
“Unfortunately, customers’ spending power has decreased.
“There is also more competition, with restaurants now offering a wider range of cuisines, including fusion food.”
He said that liquor, which was typically served at Chinese celebratory banquets, had become particularly expensive.
“Prices have gone up, but incomes have not increased at the same pace.
“People simply cannot afford to spend as much as before,” Leong said during the association’s 150th anniversary celebration and opening ceremony of its new office along Jalan Icon City in Bukit Mertajam.
While banquet dinners remained popular, Leong said today’s diners were looking for more specialised experiences.
“Things are evolving. Many customers now prefer banquet dining venues that focus solely on that experience,” said Leong.
“Modern couples are seeking quieter, more intimate settings and want their wedding celebrations to feel exclusive.
“They want a specialised dining experience, not one where other patrons are eating nearby during the wedding.
“The trend now leans towards exclusivity over multi-purpose dining halls.”
He said the association has over 300 members, including those operating Chinese restaurants, dim sum eateries, large-scale hawker centres, and cafes.
“Our members are branching out and evolving by opening new restaurants.
“The old-school ones are still around, but I can see members are growing with the way they run their businesses,” he said.
Leong said members needed to level up to compete with restaurants that offer other cuisines such as Japanese food.
“We even offer sponsorship to encourage members to go overseas to take part in competitions, to give them better exposure,” he said.
On the association’s relocation, Leong said the association’s old building was not in good condition and would have been too costly to renovate.
“We needed a new place and decided it was time to buy a new building, after selling the old one.
“We lease out part of the new building to garner income for funding initiatives to help our members,” he added.
To commemorate its 150th anniversary, the association is partnering with Penang government to launch a community-based culinary skills training programme next year.
“The initiative aims to empower youths and underprivileged groups, including single mothers, the unemployed and school-leavers, to acquire practical culinary skills and regain hope in life,” said Leong.
The event’s guest of honour, Penang tourism and creative economy committee chairman Wong Hon Wai said the association had over the 150 years become more than just a trade guild.
“Its name has become synonymous with culinary excellence, integrity and collective spirit within Penang’s Chinese gastronomic history.
“The association has made efforts to engage younger generations, ensuring the infusion of fresh ideas and vitality into the institution,” said Wong.
