For almost four decades, a hawker stall in Toa Payoh has continued selling its signature nasi lemak<\/a> for just $1 \u2014 despite rising rents and increasing ingredient costs.<\/p>\n Second-generation owner Mohamed Hajirin Mohd Tahir has remained committed to preserving the $1 price at Kedai Makan Muhajirin in Lorong 7 Toa Payoh, a tradition started by his parents.<\/p>\n \u201cIt\u2019s not just a business decision,\u201d he told Berita Minggu<\/a>.<\/p>\n \u201cThe main motivation comes from my parents. While helping them at the stall, they taught me a lot about life and opened my eyes to the needs of the community in Toa Payoh.<\/p>\n \u201cThat\u2019s where my passion to continue this effort came from.\u201d<\/p>\n The stall sells between 500 and 600 packets of its $1 nasi lemak every day, except on Mondays when it is closed.<\/p>\n Each $1 serving comes with rice, egg, cucumber, sambal, ikan bilis and peanuts. For an additional $1.50, customers can add fried chicken to their meal.<\/p>\n PHOTO: BERITA HARIAN<\/p>\n<\/figcaption><\/figure>\n<\/div>\n His wife and co-owner, Norazlina Md Yusoff, said customers from all over Singapore also place bulk orders to distribute the nasi lemak to seniors and those in need.<\/p>\n \u201cIt has become our trademark, and we want to continue this legacy while giving back to the community,\u201d she said.<\/p>\n \u201cAs long as we can, we want to keep the nasi lemak at $1.\u201d<\/p>\n While the $1 nasi lemak remains untouched, the stall has increased prices for other menu items. Dishes such as mee siam, mee rebus and lontong now cost $4, up 50 cents from last year.<\/p>\n Mohamed Hajirin said the stall\u2019s monthly rent has risen from $3,500 in 2024 to $4,000, while the cost of staple ingredients such as rice, flour and dried goods have increased by between 20 and 30 per cent.<\/p>\n The price of yellowstripe scad, one of the stall\u2019s key ingredients, has also risen from about $4 per kilogram to around $7 per kilogram.<\/p>\n As a result, nasi lemak served with yellowstripe scad now costs $1.20.<\/p>\n Norazlina said that whenever costs increase, the couple chooses to adjust the prices of other dishes instead of raising the price of the basic $1 nasi lemak.<\/p>\n \u201cIf rent, ingredient prices or other costs increase<\/a>, we don\u2019t touch the $1 nasi lemak,\u201d she said.<\/p>\n \u201cInstead, we look at other dishes whose prices can be adjusted. That\u2019s how we manage rising costs.\u201d<\/p>\n The couple also regularly compares suppliers\u2019 prices in a bid to keep costs down, although they remain loyal to existing suppliers if the price difference is minimal.<\/p>\n Mohamed Hajirin added that if the stall is forced to increase the price of the $1 nasi lemak, he would first consult his regular customers.<\/p>\n \u201cI\u2019ll ask if they can accept a price increase. If they\u2019re okay with it, only then will we make a decision,\u201d he said.<\/p>\n Still, he acknowledged there is a limit to how long the stall can absorb rising costs.<\/p>\n \u201cIf the rent reaches around $5,000 a month, it\u2019ll be very difficult for us to continue selling it at the current price,\u201d he said.<\/p>\n \u201cMaybe then, the $1 nasi lemak will no longer exist.\u201d<\/p>\n Have something to say? Join in!<\/p>\n<\/div>\n Explore more on these topics<\/p>\n<\/div>\n See something interesting? Contribute<\/a> your story to us.<\/p>\n<\/div>\n
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Other dishes increased to offset rising costs<\/h2>\n
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