In a curious twist of fate, a diner in Singapore was left aghast after ordering what was supposed to be a succulent BBQ Salmon Set, only to be served a disappointingly thin slice of salmon resembling a piece of fried egg. The incident unfolded at a hawker stall in Suntec City’s Food Republic, a popular destination for food lovers.

On December 22nd, Mr. Clarence Khoo took to the COMPLAINT SINGAPORE Facebook page to share his experience, complete with photos and a short video. The meal, priced at $8, included spicy chicken galbi alongside a minuscule piece of grilled salmon. In his post, Mr. Khoo humorously remarked, “1st [time] saw such a thin salmon,” and zoomed in on the piece to emphasize its alarming thinness.

The post quickly gained traction, prompting a slew of comments from bemused netizens. “I thought it’s egg in my initial view,” joked one user, while another echoed, “Haha, me too; first time I saw such a thin slice.” Comments continued to pour in, with some expressing their disbelief over the quality of food at the notoriously pricey Food Republic.

Beyond individual disappointment, the incident brings to light the larger issue of "shrinkflation" affecting consumers across Singapore. As businesses grapple with rising costs of raw materials and rent, many are resorting to this strategy, maintaining prices while subtly decreasing portion sizes. Mark Stiving, a pricing expert, explains that consumers are typically more averse to price hikes than reductions in quantity, making shrinkflation an attractive option for businesses.

Recent examples of shrinkflation in Singapore reveal a worrying trend: customers have reported smaller portions at well-known fast food chains. Notably, complaints surfaced regarding KFC’s chicken pieces, which many claimed were measurably smaller than expected. Similarly, a McDonald’s patron shared her shock after discovering that her "large" fries were only half full, despite paying S$4.60.

While shrinkflation may provide short-term relief for businesses, experts warn of long-term repercussions. If consumers feel cheated, they may turn to competitor brands or adjust their purchasing habits. Tim Hill, a director at GlobalData Singapore, highlighted the potential for negative social media backlash to tarnish a brand's reputation.

As diners increasingly share their experiences online, it seems restaurants and food courts must tread carefully to avoid alienating their loyal customers. In an age where social media can amplify a single complaint into widespread awareness, maintaining transparency and quality remains paramount. Will this be a wake-up call for Food Republic and others? Only time will tell.