Hwa Chong Institution (HCI) is taking significant steps to improve its hybrid canteen experience in partnership with food caterer SATS. After receiving feedback on the initial offerings, Principal Lee Peck Ling detailed plans for revamping meal options and enhancing food presentation.
Updates on Canteen Model
On 15 January 2024, during a media event, Lee shared that the school has been actively engaging with students and parents about the new canteen model since its launch on 2 January 2024. This initiative aims to streamline meal service and reduce long queues.
- Eight halal-certified bento meal options available daily.
- Vegetarian choices included.
- Students required to pre-order meals two days in advance.
Initial reactions to the bento meals were mixed, with some online commentators likening them to “cookhouse food” served in the military. HCI has since acknowledged these concerns, stating a commitment to quality through continuous refinement of their menu.
Response to Controversies
The school faced controversy following viral photos of bento meals that sparked criticism regarding food quality. Students confirmed that the meals depicted were indeed accurate representations of what was being served. Concerns were also raised about a teacher allegedly warning students against discussing the food issues publicly, leading to subsequent denials from HCI about reprimanding students.
In a statement, HCI clarified: “No students have been penalised for speaking out regarding the canteen,” addressing rumours that students faced disciplinary actions. Furthermore, Principal Lee announced plans to establish an on-site kitchen to enhance food quality and delivery speed.
Encouraging Feedback and Improvements
Students have reported noticeable improvements in meal quality since the canteen’s initial rollout. One Secondary 4 student expressed, “There’s been quite a big improvement… both in terms of the portion size, the taste, as well as the freshness of the food.”
With the hybrid canteen model, HCI aims to resolve operational challenges, such as persistent queueing and the sustainability of traditional food stalls. The school is also forming a review committee with staff, students, and SATS representatives to ensure continuous development.
As the school community rallies together for feedback, the future looks promising for the Hwa Chong canteen, with hopes of transforming the dining experience for all its students.