Ipoh, once celebrated for its affordable and diverse food scene, is increasingly becoming known for its rising food prices, a shift that is disconcerting both to locals and visitors. Many are finding that the cost of dining out in this former tin-mining town is now on par with major cities like Kuala Lumpur and Penang.
S. Palaniandy, a 66-year-old hotel owner from Kuala Lumpur, expressed his concerns, noting that basic items such as a plain thosai, which once cost RM1 or RM2, now cost RM4, while ghee thosai has risen from RM3 to RM5. He pointed out that food prices in Ipoh are no longer as affordable as they once were, comparing the current situation to the prices found in Kuala Lumpur.
Palaniandy worries that if food prices continue to rise without maintaining quality and portion sizes, it could negatively impact the food industry in Ipoh. He stressed the importance of preserving the city’s reputation as a destination for affordable dining to continue attracting visitors.
Echoing similar concerns, civil servant Rosnaini Rahim, 43, from Kuantan, lamented the price hikes. “Nasi kandar, which was RM7 to RM8 last year, now costs close to RM10. Even nasi lemak, once priced at RM1.50, is now RM2 to RM3,” she said, calling for standardized pricing to help manage the rising costs.
Mohd Farid Mohd Kamil, 31, a salesman from Kuala Kangsar, pointed out that although it’s understandable for prices to rise due to increasing ingredient costs, businesses should still strive to remain fair to customers. He compared prices in Ipoh with those in Kedah, Perlis, and Kelantan, where food is notably cheaper.
Long-time Ipoh resident K. Mathiveeran, 72, acknowledged that rising prices could be attributed to increased costs of ingredients, citing vegetables as an example. He also mentioned that some hawkers, facing declining business, may be raising prices to cover their losses.
For students like Mohd Ismail Syafiq Khalel Ahmed, 23, the increased food prices have made dining out less affordable. He lamented the rise in roti canai prices, expressing hope that they would not continue to increase, as it’s becoming harder for people to enjoy affordable meals.
Impact of Rising Operational Costs
Many food operators are struggling to balance rising costs while keeping prices reasonable. Lean Nga Mei, 34, who works at her brother’s coffeeshop, shared that coffee powder prices have increased twice, and basic ingredients like condensed milk and chocolate malt drinks have also seen price hikes. To offset these costs, they raised their prices by just 20 sen, but even this small increase was met with complaints.
K. Vani, 57, who has been running a mixed rice stall in Gunung Rapat for over a decade, explained that her prices had risen from RM5 to RM8 due to increased costs. However, she’s careful not to raise prices too steeply, as doing so could drive away customers.
Noodle seller Loh Kin Fatt, 50, emphasized that while his prices had increased, he ensured that the portions remained generous, in contrast to some eateries where the portion sizes are small but prices remain high.
Perak Coffee Shop Association vice-secretary Alex Wong explained that food prices have been heavily influenced by various factors over the past two years, including supply shortages, the removal of subsidies, and increased taxes on certain items. Some ingredients have seen price increases of up to 120%. Wong added that with the introduction of the new minimum wage and other upcoming cost increases, the financial pressures on food operators are expected to continue.
Consumer Concerns and Solutions
Richard Ng, president of Ipoh City Watch, expressed concern that Ipoh’s reputation as a hub for affordable, high-quality food is eroding. He pointed out that many of the factors contributing to price hikes, such as transport costs, climate change, and rising rents, were affecting the food industry. The influx of tourists, while beneficial to some businesses, has driven up prices, making Ipoh less appealing to locals seeking affordable meals.
Ng believes that stabilizing food prices in Ipoh will require a combination of government intervention, industry collaboration, and consumer engagement. He suggested that the government should step in by imposing temporary price ceilings on essential items like rice, sugar, and cooking oil during shortages and reviewing taxes and business license fees. He also proposed that food businesses should focus on lowering operational costs through digitalization and improved supply chain management.
Ng urged food operators to prioritize reputation over quick profits and stressed that businesses should maintain fair pricing and high-quality ingredients. He also suggested that consumers be educated about spending wisely and supporting eateries that offer fair prices.
To improve transparency, Ng recommended that eateries display cost breakdowns to help customers understand the reasons behind price increases. Additionally, he called for more competition to ensure fair pricing and for enforcement measures against businesses that engage in unreasonable price hikes.
Conclusion
As food prices continue to rise in Ipoh, the city’s culinary landscape is at a crossroads. While some businesses are grappling with higher operational costs, the increasing financial strain on consumers, particularly those with fixed incomes, may reduce the city’s appeal as a food destination. It’s clear that a collective effort is required to stabilize prices and ensure that Ipoh remains a place where locals and visitors alike can continue to enjoy affordable and delicious food.
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