S'POREANS MAKING A BEELINE FOR THEIR FAVE JOHOR FOOD HAUNTS
By Dhurga a/p Jagan
JOHOR BAHRU, May 11 (Bernama) -- After two years of economic paralysis due to the COVID-19 pandemic, food places that have been operating for over 50 years are coming back to life with the reopening of borders last month and return of Singaporean tourists.
Tan Jia Qian, 23, who runs Malaysian kopitiam, Hua Mui, which was founded in 1946, said that they could make up to RM10,000 in sales every weekend in the past.
“Before the border reopened, we made just RM3,000 daily. Now, however, sales are increasing but we have insufficient workers.
“But I’m glad to see the restaurant full of customers again, especially Singaporeans, queuing up for our delicious double-toasted bread,” she said.
Loyal Singaporean customer, (who only gave his name as) Jasper, confessed to Bernama that he made a beeline for the restaurant right after the border reopened on April 1 to satisfy his craving for his favourite food.
Hiap Joo Bakery & Biscuit Factory operator, Lim Toh Huei, 34, also said sales have increased by 70 - 80 per cent for their famous banana cake most of all.
“Although food prices are on the rise, we continue to charge just RM12 for 10 slices of banana cake,” he said, while adding that the bakery has been around for over 100 years and still uses a charcoal oven for baking its bread and cakes.
In fact, so popular is Hiap Joo’s banana cake that Singaporeans are willing to cross the border to Johor Bahru to stand in a queue for an hour just to get it hot from the oven.
-- BERNAMA
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