Eating out becoming pricey

Chow time: Customers picking their dish of choice at an economy rice shop in Pulau Tikus. — LIM BENG TATT/The Star

GEORGE TOWN: Food and drink prices have soared with more people eating out since the easing of Covid-19 restrictions.

A check by The Star found that a plate of economy rice which consists of white rice, one meat and one vegetable dish, as well as a cup of beverage, which would have cost around RM5 in pre-pandemic times now costs between RM8 and RM10.

A customer who only wanted to be known as Roger said that an economy rice stall in Pulau Tikus had charged him RM10 for only a piece of fish.

“A piece of ikan kembung for RM10 is simply too expensive,” he said.

Another customer, Tan Heng Beng, 57, said that while not all eatery owners overcharge, he noticed that there was now an increase in food prices by some, especially after most economic sectors reopened.

“Before the pandemic, a plate of nasi campur (mixed rice) with a basic menu only cost us RM5, but now if you don’t have RM10, you better have your lunch at home.Most people do not mind an uptick in prices, but it has to be reasonable,” he said.

Penang Chowrasta Bazaar Traders Association chairman Mohamed Nasir Mohideen said the increase in food prices might be related to the high demand amid low supply of raw materials.

“The low supply of raw material to hawkers might be caused by late delivery from food producers.

“However, basic necessities are currently sufficient and can last until the festive period,” he added.

Federation of Malay Hawkers and Small Traders Association Kedah chapter president Baharudin Mohamad Ali said the government should look into the problem.

“The government should help raw material producers increase their supply. This is the only way to control the prices of raw materials in the country.

“However, eatery operators, especially those in tourist areas such as Langkawi, should not increase their prices either.

“People, especially those from the lower income group, are suffering, and traders should do their part during the recovery period,” he said.

Eatery operator Nasarudin Nasution, 52, said although the price of poultry and vegetables had gone up, he is trying to maintain his old prices.

“We still sell chicken at RM3.50, even though the price of raw chicken has increased, as we do not want to burden our customers,” said Nasarudin, in business 10 years.

“I will only sell the dish if my customers agree with the price increase.”