No-go for kampung chickens in export about-face
Suppliers not able to export premium poultry despite earlier approval
POULTRY suppliers’ relief at being able to supply Malaysian kampung chickens to Singapore turned out to be short-lived after they received word that the premium birds would not be allowed in after all.
“We received the latest update on May 31 from the relevant agencies that all live chickens are not allowed to be exported to Singapore from Jun 1,” said Scott Ang, spokesman of Aqina farm which sells organic kampong as well as regular broiler chickens.
This sudden about-turn comes after suppliers had earlier received approval to bring in limited numbers of kampong or free-range chicken, after virtual meetings with the Malaysian authorities. The ban was originally announced to address the chicken shortage in Malaysia, and would continue until domestic prices and production stabilised.
However, with broiler chickens forming the bulk of the demand in Malaysia, suppliers were allowed to continue exporting organic free range birds into Singapore, where they are served mainly in higher end restaurants or sold in gourmet grocers.
In fact, right up till the afternoon of May 31, suppliers had been busy filling out orders for restaurants, before they were notified of the change.
The Coconut Club, for example, had been looking forward to its supply of French breed GG Poulet chicken for its signature nasi lemak when it was told that its order had been cancelled. “Of course, we’re very disappointed in the most recent export ban,” said managing partner Daniel Sia.
“We are considering our options,” he added on whether the restaurant would take its signature ayam goreng berempah off the menu, given its insistence on using only fresh chicken. “We have an expanded menu at our new location so there’s plenty of choice available.”
The scenario will be the same at other restaurants which will either not serve chicken or create recipes with the frozen variety such as Labyrinth, which will replace its chicken rice with stuffed chicken wings. How long the ban will last is anyone’s guess, but chefs’ creativity will no doubt outlast it.
