PETALING JAYA (ANN/THE STAR) – The Selangor state government in Malaysia has proposed a ban on foreign workers working as main cooks at hawker stalls to ensure these small-scale businesses are run exclusively by locals while retaining the authentic taste of Malaysian food, according to stakeholders.
Datuk Seri Rosli Sulaiman, president of the Malaysian Federation of Hawkers and Petty Traders Association, supports the move, believing it will preserve the reputation of Malaysian cuisine.
“Foreign hires should only handle cleaning or assist with food preparation, not actual cooking,” Rosli stated.
He highlighted the differences in cooking styles, using Indonesian cooks as an example, particularly in how they sauté ingredients, which can alter the taste of dishes like asam pedas or lemak. “It’s up to us to retain our way of cooking and tradition,” he added.
Rosli also emphasised the importance of hiring local cooks and recommended a daily wage of between MYR100 and MYR120 to ensure the sustainability of this initiative.
On Wednesday, the Selangor state assembly heard that the state was deliberating whether to ban foreign workers from working as main cooks at hawker stalls, a move that is already being practised in Penang.
The Penang Island City Council (MBPP) has said it will be widening the ban to all hawker stalls, food courts, and coffee shops starting next year.
Currently, the ban only applies to hawker centres and food courts belonging to MBPP.
Introduced in 2014 and implemented since 2016, the policy covers 13 types of local hawker food.
Jalan Alor Traders and Hawkers Association secretary Simon Ang said the move can help address the issue of subletting businesses to foreigners, which is especially rampant in Kuala Lumpur.
“Hawker food is normally a family-run business, so it should not be run by foreigners.
“Those with hawker licences operate on government premises or land.
“At the rate of only RM144 per year or RM12 per month, these small-scale businesses are meant for the B40, or young entrepreneurs operating on government land,” he said.
On the bigger hawker centres or food courts, Ang said such establishments are run like restaurants with specialties such as Japanese, Arab or Thai food, so foreign cooks should be allowed as they are located on private premises.
“They can have a variety of food from different people who pay rent for the premises,” he added.
However, Malaysian Indian Restaurant Owners Association (Primas) deputy president C. Krishnan noted that permits are given by the Home Ministry to hire cooks in restaurants, or “kedai makanan”.
“To my understanding, under “gerai” or hawker stall, there is no provision for foreign workers to work in any capacity.
“But if the hawker centre has a proper licence to operate as a kedai makanan or restaurant, they can apply for a work permit with the ministry.
“Therefore, it is likely that those already operating have received approval.
“If they hold a legal work permit, how will the state government say ‘no’ to the owner?” he asked.
Krishnan added that a clear definition must be established between a “gerai”, which is a small-scale business, and a “kedai makanan” to prevent any confusion in the implementation of the ban.
“This is because there are gerai businesses that have expanded to a restaurant level with work permits
“This is where the state government should verify the information, especially with things going in many directions,” he added.
Selangor is reportedly planning to consult Penang on how to implement the rule.
Lee Chean Chung, the MP for Petaling Jaya, a densely populated city awash with eateries of various levels, said before such a policy is adopted, there needs to be a study carried out, especially with the concern of illegal workers.
