Hotel food at hawker prices? Penang’s luxury establishments try to survive MCO

GEORGE TOWN – Initially, eyebrows were raised when Penang’s distinguished hotels reacted to the rule on no live-in guests during the movement control order by offering delicacies at hawker-stall prices.

Instead of seeing this as increased competition, hawkers’ associations in the state interviewed by The Vibes have responded sympathetically and graciously, expressing solidarity with hotels during this difficult period.

“Hotels selling their food for cheap is a good thing. They have no choice,” said Penang Petty Traders' Association president Ooi Thean Huat.  

“It is either they adapt and try to survive, or close, which will affect a lot of their workers.

“I will say to those who are unhappy that we should not comment on how other people run their business. If they sell food at a cheap price, don’t complain. If they sell food at an expensive price, don’t complain, too. We are all trying our best to survive this pandemic.

“After all, we are servicing different areas. Hotels have their own clientele, and hawkers have their own. 

“The objective is to ensure that the public has food. I have also packed food from hotels. It is a different taste from the food from hawker stalls, so we should support each other.”

Penang Hawkers’ Association president Datuk Lam Tong Ying said hawkers can survive this trying period, even though business has plummeted about 50%.

“It is a very difficult time for all of them (hotels). They have no guests, and their restaurants cannot operate. How are they going to survive?”

Street food keeps staff going

Several hotels are operating stalls in their car parks or by the roadside, allowing customers to order and pick up food in drive-through style.

Five-star establishments in the tourist belt of Batu Ferringhi, including Golden Sands Resort and Rasa Sayang Resort & Spa, have jointly set up nine stalls, with the standard operating procedures in place, offering meals at RM10 per pack.

Hotel Royal Penang general manager Amran Taib said hotels are now depending solely on food sales.

His hotel has set up a roadside stall selling nasi lemak at RM3 from 7.30am to 10.30am.

“Ultimately, we don’t make a lot, but when I do this, it allows my staff to do something. We are doing what we can to keep our 150 staff.

“If we don’t do this at all, it is a possibility that we would have to let go of some of our staff. I am keeping my staff occupied, and they are still earning.

“Also, passers-by can afford to buy food from us. We get office workers, city council personnel, contract workers, and motorcyclists stopping to get their breakfast, because it is convenient and affordable. 

“If I sell nasi lemak at RM7 to RM8, who is going to buy? We see it as assisting people by providing attractive prices.”

Hotel JEN Penang’s communications manager, Ellie Yeoh, is delighted that its drive-through stalls are getting a favourable response.

“We started this on January 27, and we did not even do any promotions yet. The buzz came from people sharing on Facebook and WhatsApp.

“Since hotels are not allowed to operate, we looked into providing takeaways.

“It is something to keep our staff motivated. Our chefs are used to having action stalls at buffets, and for them to be doing this makes them happy. It brings about a positive vibe again.”

Asked whether this will pose a threat to hawkers, she expressed confidence that hotel food will never replace hawker fare.

“Hawker food is the essence of Penang. We will continue to make recommendations when we have guests.

“As of now, we must continue to be creative in what we do. Maybe something else will come up in another two to three months, we don’t know. But now, we are doing what it takes to stay afloat.” – The Vibes, January 31, 2021