Why we're not lovin' McDonald's charging for extra curry sauce

It's not just about the cost. It's a challenge to the social contract we've formed with the brand.

- Debbie Yong

The recent decision by McDonald's to charge for extra sauces in Singapore has sparked an online frenzy.

Earlier in December, the fast-food giant announced that from Jan 2, 2025, it would charge for extra condiment packets beyond a standard allocation, citing the management of food waste and rising food costs.

Curry, barbecue and honey mustard sauce will cost 50 cents a tub, while a packet of salad dressing will set customers back 70 cents. Ketchup and garlic chilli sauce will remain free within fixed limits.

The backlash that followed was swift: There were calls on online platforms to boycott McDonald's, tips on how to strategically place orders to maximise sauce allocations, and even suggestions for creating a black market for sauce arbitrage.

Some have even shared recipes to recreate the beloved McDonald's curry sauce at home.

But let us pause for a moment. Are we really upset over 50 cents, or is this the latest rallying cry in the larger rebellion against corporate creep and consumer profiteering?

To me, the outrage is not just about charging for sauces. It reflects deeper concerns about fairness, value and our Singaporean identity.

AN AFFRONT TO OUR VALUES

Food is at the heart of our Singaporean identity, forming the foundation of our shared experiences, and sauces are an integral part of that.

In many of the Asian cuisines that make up our tapestry of local flavours, condiments are essential to how we savour our meals, whether it's the spicy sambal belacan that adds heat and depth, or the tangy achar that provides a refreshing contrast.