Showing posts with label ST Jun. Show all posts
Showing posts with label ST Jun. Show all posts

Monday, June 25, 2007

A good deal - of exploitation

24 June 2007, ST

By Mathew Pereira

ON A holiday in Bali with family and friends just over a week ago, our group did what many do when they are not on the beautiful white-sand beaches there - shop.

On one shopping trip I bought a leather travelling bag. Being a leather freak of sorts, a purchase like this would usually leave me on a high for a few days. Not this time, though.

There was nothing wrong with the tan-coloured bag. It was tough but supple and would just about clear the size limits for airline carry-on luggage.

I'd picked it up from one of hundreds of market stores in Ubud, in the central part of Bali. These stores sell handicraft ranging from wood carvings, pottery and silverware to straw bags, sarongs and leather goods.

Yes, there was nothing wrong with the bag - it was how much I paid for it that troubled me.

In Bali, bargaining is expected and is part of the fun of shopping.

The woman seller's asking price for the bag was $150.

Back here in Singapore, I would have considered $250 a steal. But this being Bali, I haggled and offered her the equivalent of $35. She turned it down, she counter-offered, and so did I and so on.

After about 20 minutes, we agreed on a price - $50.

In Singapore, I've paid that amount just for a plain piece of leather. This time, however, $50 was for everything - the labour that went into making the bag which would include, designing, cutting and stitching. I felt guilty.

Later, I had a chat with friends about where one should draw the line when bargaining. They took a business-like and uncompromising view, assuring me that no trader would sell anything to me at a loss.

But that argument reminded me of something a friend related to me several years ago during the Asian economic crisis.

Thailand was particularly hard hit. Many people were out on the streets selling everything they owned - even luxury cars - pasar malam-style for a fraction of the actual cost.

Yet opportunistic buyers exploited the situation by bargaining with these down-and-out Thais even further.

I don't think it was the case in Bali, but one can never know. Many of the itinerant hawkers and hotel and sales staff there said business had never really picked up since the two bomb blasts in Bali, one in 2002 which killed more than 200 people, and another in 2005 that killed more than 20 people.

What bothered me was that sometimes we were even quibbling over a mere $2 or $3 - the price of a bowl of noodles. Was it really worth haggling that much, I wondered.

But a friend countered that, while not a big deal to us, $2 or $3 is a significant amount to many in Bali and should not be given away freely. For instance, I was told that some of the staff at the place I was staying were paid only $5 a day.

I must admit I am a bit of a wimp when it comes to bargaining. I tend to cave in quite quickly. It is just not in my blood, though I won't go so far as to say it is not in my genes. My 15-year-old son can look a hawker straight in the eye, slash 30 per cent off the asking price and not even flinch.

However, he learnt that you can push it too far. He recently went to Bangkok for a rugby tour with his school team. While shopping, they had a field day bargaining - except at one stall.

My son turned around to walk away after a bout of protracted bargaining ended with the seller refusing to lower the price further for a T-shirt that my son was interested in. The woman seller then said to him: 'You don't buy the T-shirt, I'll kill you.' He bought it.

Perhaps she just got fed up with his hard haggling. Or perhaps, she simply needed the money. In which case, it was a useful lesson.

Sure, there are those in my group for whom bargaining is for fun and for whom a good price is like a major victory.

There really is no right or wrong to bargaining and the extent one wants to push it.

However, I keep thinking about my son's incident in Bangkok, and of course, my Bali bag.

I love a good buy, but I feel uneasy when I see how little some of these artisans, particularly those people who live in Ubud, are paid for their creativity, skills and hard work.

Looking at how they were dressed also told me how little they had.

And so I hope that the next time I bargain, I will be reasonable about it.

That may mean paying a few dollars more than if I had bargained real hard - for which some may call me a sucker.

But if it is only going to cost just a few bucks more and it makes the trader happy, so what. I can live with that label.


Rah, rah, ramen

24 June 2007, ST

Ramen seems to be the rage with three new eateries opening and queues at some existing shops

By Brenda Goh

THREE new ramen shops have opened here in the past four months, adding to about 23 existing outlets here.

At one of them, Marutama Ra-Men at the new Central mall, long queues form every day. It serves at least 300 customers daily and the owners say they cannot cope.

Singaporeans, it seems, cannot get enough of this Japanese version of a Chinese dish comprising wheat noodles in a rich soup stock.

Mr Lim Wei Gien, 38, who owns Ramen Ramen at the Rail Mall in Upper Bukit Timah, opened Manpodo Ramen in Atrium@Orchard last week. He says he did so because customers wanted more authentic ramen in town.

Other new outlets include Ichibantei's third shop, which opened in China Square Central in April.

And the Beppu Menkan chain will open a fourth outlet, also in China Square Central, next month.

Existing outlets are not losing out. Most of the owners LifeStyle talked to say their outlets serve an average of 200 customers daily.

Ajisen, a chain of 10 ramen shops, sells 8,000 bowls of ramen a day.

The most popular kind of ramen here, most owners agree, is the tonkotsu ramen. It comes from the Japanese island of Kyushu, and has a collagen-rich, milky-white soup stock that is made by simmering pork bones for many hours.

In Japan, there is usually a layer of oil over the soup, which coats the noodles as they are pulled out of the soup.

Mr Michael Seng, 52, co-owner of Beppu Mekan with his brother Kevin, says: 'It's really yummy when it's oily and the noodles get very smooth. The layer of oil helps to keep the soup hot.'

But many of the shops here tweak their noodles to suit Singaporean tastebuds, cutting down on the salt and oil and making the stock more spicy, among other changes.

Mr Lim says that when he opened Ramen Ramen four years ago, the ramen he served was 'very oily, salty and had a lot of garlic in it'.

A cool reception from customers prompted him to cut down on the grease and salt.

Beppu's Mr Seng says he upped the spice quotient in his ramen by adding chilli paste and chilli powder to the soup.

He says: 'Singaporeans love spicy food, so we have five levels of spiciness. In Japan, the spiciness of the ramen only goes up to level two.'

Unlike ramen shops in Japan, which usually offer only gyoza or pork dumplings as a side dish, those in Singapore sell everything from fried soft-shell crabs to sashimi.

'This gives Singaporeans variety, which they like,' said Ramen Ten's operations manager, Mr Christopher Ho.

And there are even more radical tweaks.

Ramen Ten, which has two outlets, began offering dry noodles five years ago, in flavours like tom yam, and continued to call it ramen, even though the word is synonymous with noodles and soup.

Mr Ho, 38, says: 'Our ramen is like Singaporean meepok - it appeals to everyone.'

But some restaurants say they are sticking to the original recipes.

'Our tonkotsu ramen is our most popular dish and we tailor it to suit the Japanese,' says chef Chan Chee Hong, 33, from Ichibantei at The Quayside. About half its clientele is Japanese.

Kado Man at the Grand Plaza Hotel Shopping Arcade, where six in 10 customers are Japanese, does so too, as does Orchard Plaza's Noodle House Ken.

One of the latter's regular customers, Mr Louis Kee, 26, a chef, says that he prefers it this way.

He says: 'It's tastier. Since it's from Japan, we should keep it the way it is.'

For ramen-lovers like sales officer Jessie Tan, 29, a regular at Miharu in Gallery Hotel, the influx of new ramen eateries is good news.

She says: 'It's definitely a good thing for consumers, especially since it gives us more variety and choice.'