Newly Opened Nasi Lemak Eatery Closing for a Month Due to Chicken Shortage

Despite opening just two months ago, Dickson Nasi Lemak is closing for a month due to the chicken shortage.

So to everyone who isn’t a chicken hawker and hoarding whole fridges of chicken: look what you’ve done.

Temporarily Closed Due To Chicken Shortage

Dickson Nasi Lemak specialises in Malaysian-style nasi lemak, with an 18-ingredient sambal and thrice-steamed coconut rice.

Helmed by those behind Champion Polo Bun, the popular nasi lemak brand opened in March this year. According to Eatbook, their nasi lemak is made with the same recipe as Village Park Restaurant, which is a famous restaurant in Kuala Lumpur.

Given how popular this nasi lemak is, it came as a surprise when they announced their temporary closure just two months after opening. In an Instagram post on 27 May, they shared that they have been deeply affected by Malaysia’s limited exports of fresh chicken.

They will be temporarily closed from 1 to 30 June.

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Customers’ Reactions

The comments section is filled with devastated customers, lamenting its closure.

With many heartbreak emojis and crying emojis, many hoped that the closure would not extend past the month.

Malaysia Limiting Exports of Chicken

Given that Malaysia will be banning chicken exports come 1 June, thus cutting off at least 34% of Singapore’s chicken imports, it means that Singapore will have to find other suppliers and from further places.

The impetus behind the decision is to stabilise the domestic prices and supply of chicken within Malaysia, which was initially prompted by complaints from Malaysian citizens.

Malaysian customers have been complaining about the rising chicken prices, such that some retailers are even resorting to rationing their sales.

By shorting the chicken exports, it means that more chicken products will be available and circulating within domestic borders, which serves to bring down the price by increasing the internal supply, thus serving the best interests of its citizens first.

With regards to the chickens that come from Johor, they are usually brought to Singapore alive via trucks before they are slaughtered and chilled. That is where a considerable bulk of our fresh chicken comes from.

And yes, there is a difference between cooking fresh and frozen chicken. You can read more about it here.

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Featured Image: Instagram (Dickson Nasi Lemak)