The Malaysian Insight

THERE are many ways to run a government. But a majority of Malaysians, if you count those who voted for PAS too, decided on May 9 that the Barisan Nasional (BN) governance style had to go.

In its place, Pakatan Harapan (PH) – that scratch combination of experience and hope without the puritanical dogma of PAS – coming to power.

And with that, one would hope that it would be the end of BN-style governance or a top-down nanny-state “we decide what is best so just be grateful” government.

Malaysians want a government of the people, by the people and for the people – not one that decides everything smugly and puts you in for dissenting. Or ignore you, as the case may be.

So, it is a huge surprise that the Human Resources Minister M. Kulasegaran made an announcement that sparked off an uproar – banning foreign workers as cooks in local stalls and restaurants.

It might be a storm in the teacup for some but here in Malaysia, food is life.

More than that, and this is something that the minister should be conscious of, is the fact that Malaysia is a land of migrants. The thosai? Not from here. Neither is roti canai. Or char kway teow. Let alone cendol, if you think about it.

What that means is it is pretty high-handed to ban foreign workers as cooks but allow expatriates to work in high-end establishments. By all means, consult the industry and get feedback before making an announcement, as he finally did a day later.

But the damage is done. The entire episode reflects the governance mindset at play here.

The minister, who before May 9 was a veteran opposition politician, should realise the power that he has now. And the responsibility that comes with it.

A ministry that oversees the Malaysian workforce and foreigners – be they the so-called expatriates or migrant workers – should prioritise its focus on the sectors that generate money for the country and the reasons Malaysians do not work in some of the sectors.

As for the food sector, the reality is simple. We want our food cheap and tasty. And right now, only foreign workers are attracted to work in that sector, not Malaysians.

Malaysians dream of becoming chefs, not cooks. They want to own their own business – be it a burger stall, a food truck, one restaurant or a chain of restaurants. And perhaps employ foreign workers to keep their costs low.

Just regulate it. Make sure best practices are practised for hygiene and health. Make sure the workers’ rights are protected.

But don’t decide who should be the cooks. After all, the work permits issues over the years has only been for cooks but it has been abused to bring in wait staff. Clean up the system and get the best of the world to work here.

Malaysia must continue to be built on diversity, not xenophobia. Let’s not close off our kitchens to the world or we’ll be all the poorer of it by way of talent and taste. – June 24, 2018