“I can’t imagine running my eatery without foreign workers in the kitchen,” said Seeni, who has been operating his business for two years. — LIM BENG TATT/The StarHe said foreign workers were more dependable as locals preferred other types of jobs. “I won’t ask my foreign workers to cook unless they have been trained by me. “Ingredients can be prepared by the owners while the foreign workers just combine the items or plate the food up – no actual cooking or frying involved, only basic preparations,” she said. — ZHAFARAN NASIB/The StarA previous report said Penang Island City Council (MBPP) identified 13 hawker dishes that could not be prepared by foreign cooks at hawker stalls, food courts or coffeeshops.

Source: The Star January 05, 2026 01:11 UTC