Chinatown residents protest against nearby restaurants’ cooking fumes

Cooking Fumes Stir Up Controversy in Upper Cross Street

Have you ever been bothered by the smell of cooking fumes wafting through your windows? A resident from Block 533 Upper Cross Street certainly has. Frustrated by the persistent odour from nearby eateries, she decided to voice her concerns in a rather creative way—by displaying a message on her window that read, “Cooking fumes every single day.”

Voices from the Community

This woman, who lives alone, isn’t the only one feeling the impact of the cooking fumes. Her neighbour, Mr. Wang, shared that the smells from the restaurant are particularly strong during lunch and dinner hours. A 62-year-old retiree pointed out that the exhaust pipes from the restaurants reach up to the fourth floor, affecting many residents in the block.

Interestingly, while some residents are quite vocal about their displeasure, others seem to have a more laid-back attitude. One local shop owner mentioned that the smell typically lingers until around 6 PM but finds it bearable. Another resident, who chose to remain anonymous, revealed that authorities had visited the woman two months ago but didn’t receive any follow-up.

Efforts to Mitigate the Issue

According to Chen, a representative from the restaurant, they have installed fume extractors to help reduce the cooking odours. These extractors were put in place back in May, and the exhaust pipes are cleaned every three months. Chen acknowledged that while they strive to minimise the inconvenience, cooking fumes are simply part of their business.

She expressed a desire for residents to be understanding and encouraged them to provide feedback so that they can address any concerns.

Community Reactions

Despite the efforts made, not everyone is satisfied. Some residents are quite appalled by the persistent smell, while others have resigned themselves to living with it. This situation echoes a similar incident in Hougang, where residents protested against a tofu vendor at a night bazaar due to unpleasant smells. Yang, a resident living 300m from the bazaar, complained about a foul odour coming from her neighbour’s home.

Wayne Lim, the bazaar’s organiser, faced backlash for including the stinky tofu stall, but he stood firm, noting that many people enjoy it with soy sauce, chili, and pickled vegetables.

Conclusion

Cooking fumes and food smells are a common part of life in Singapore, especially near hawker centres and food stalls. While some residents are frustrated, others embrace the culinary culture. It’s a classic case of balancing community living with the joys of local cuisine. What’s your take on this? Do you think residents should adapt to the smells, or should more be done to address their concerns?

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