Does cheap price mean a compromise on quality, including the preparation process?
In a time when things are expensive, we tend to find places with food as cheap as possible, and recently, a chicken rice stall at a market in Cheras went viral for its generous portion but cheap price – only RM3.80 per pack. According to the caption of the Facebook post, the couple who run the stall makes sure the chicken rice stay as cheap as possible for 34 years now.
When the couple started the business at only 50 sen per pack, and given the inflation that the country is going through today, RM3.80 for a pack of chicken rice is cheap and rare. In the video, the uncle is shown cutting the cooked poultry and packing the rice, while his wife helps by packing the condiments.
Some packs of rice also come with Char Siew.
“Consider replacing newspaper with banana leaves”
The cheap price is definitely good news to the loyal customers and those who are hunting for a cheap and satisfying meal. However, some netizens are not really fond of the unhygienic practice of the vendor and think that they can do better.
“Hopefully, the vendor will improve and wear gloves in the future.”
“Perhaps the vendor can put the plastic on the paper upon order? If everything is stacked together, won’t the plastic sheets get dirty too?”
“He’s wearing a mask but no gloves on his hand, and he’s touching the newspaper with his bare hands.”
“Wearing gloves would be more hygienic, and maybe the vendor can consider replacing newspaper with banana leaves.”
“We’re not allowed to use newspapers, and wooden chopping board is not encouraged too.”
“Touching the newspaper and chicken with his bare hands.”
The cheap price is, no doubt, good news for many people who are on a budget. However, do you think we should completely ignore the preparation process given the cheap price?