‘Worse than Tekong food’: Netizens compare Hwa Chong central kitchen meals to SAF cookhouse, question nutritional value

Netizens question nutritional value of pre-packed school meals as Hwa Chong Institution students weigh in

To address longstanding challenges in attracting and retaining school canteen vendors, the Ministry of Education (MOE) has been rolling out the Central Kitchen Meal Model (CKMM), which centrally prepares meals for students in selected schools.

While Hwa Chong Institution (HCI) is not among the 13 schools set to adopt the CKMM from 2026, the school has nonetheless found itself at the centre of online discussion after photos of its pre-packed school meals surfaced on Reddit.

Beyond aesthetics, concerns have also been raised over the nutritional quality of the meals, alongside fears that the move could erode traditional school canteen culture.

‘Looks worse than cookhouse food’

On Saturday (3 Jan), a Reddit user shared photos of meals allegedly provided to secondary school students at HCI during lunch.

Distributed in green plastic containers, each meal appeared to comprise brown rice, a portion of protein, and vegetables.

“We are feeding SG kids cookhouse food from secondary school,” the OP wrote, adding that they hoped this would not “become a trend” across schools.

The post quickly gained traction, amassing more than 2,400 upvotes and over 630 comments, with many users echoing similar sentiments.

One commenter quipped that the meals would condition male students to SAF cookhouse food ahead of National Service (NS), while another felt the dishes looked worse than NS food.

The latter also joked that this might explain why MOE banned students from using smartphones during school hours.

Concerns over nutrition & loss of canteen culture

Several commenters shifted the discussion towards nutrition, questioning whether the meals were sufficiently balanced for growing teens.

Pointing to what they perceived as a disproportionately large serving of rice, one user suggested that such meals could foster an “even unhealthier relationship with food”.

Others called for higher protein content, noting that cheaper protein sources could still be incorporated.

Beyond nutrition, some netizens lamented the loss of canteen culture, particularly the freedom for students to choose what they eat.

A handful of HCI students also joined the discussion, expressing dissatisfaction with the central kitchen meals.

One student alleged that only six classmates were willing to pay for the meal, while the majority opted instead for the school’s four on-site stalls or vending machines.

SATS engaging with parents & student representatives

In response to queries by MS News, a spokesperson from SATS said that HCI’s meal programmes are planned in accordance with guidelines and requirements set by MOE and the Health Promotion Board (HPB).

“These programmes take into consideration students’ nutritional needs, as well as food safety and quality standards,” SATS said.

On Monday (5 Jan), SATS supported the school in engaging with parent and student representatives to provide greater clarity on current meal portions and menu offerings.

“The session saw constructive and positive engagement,” they added. “SATS remains committed to delivering safe, nutritious, and high-quality meals and will continue to work closely with the school to support its needs.”

Pre-packed meals subject to HPB guidelines

Following a pilot programme at Yusof Ishak Secondary School (YISS), MOE will expand the CKMM to 13 additional schools from 2026.

HCI, however, operates a separate, school-based canteen arrangement. According to The Straits Times, the school has adopted a hybrid model that combines freshly cooked meals from on-site stalls with pre-packed options prepared by an external caterer.

The use of centrally prepared meals has been introduced by some schools to address ongoing challenges in attracting and retaining canteen vendors.

As with traditional school stalls, food supplied by central kitchens must comply with HPB’s Healthy Meals in Schools Programme (HMSP) guidelines.

These standards are intended to reduce fat, sugar, and sodium content, while promoting balanced and healthier meals for students.

Also read: SAF cookhouses have self-serve shelves that resemble IKEA ordering stations

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Featured image adapted from u/taenyfan95 on Reddit.