
'Need at least RM40k' - M'sian laments soaring wedding costs
A Malaysian netizen recently took to Threads to break own the cost of a wedding which he lamented would cost at least RM40,000.
'These days, getting married costs at least RM40,000.
'Let's be real. People used to say RM20,000 was enough, but now even RM40,000 feels like we're barely surviving.'
ALSO READ: High costs dampen dream weddings
The post even included a 'real-life' wedding budget (for an average, not grand, wedding):
- Dowry (Hantaran): RM10,000
- Catering (300 guests): RM8,000
- Simple décor & pelamin: RM4,000
- Wedding outfits + makeup: RM3,500
- Photographer: RM2,000
- Invites, doorgifts, banners: RM1,500
- Hall/canopy rental: RM12,000
- Backup & last-minute costs: RM4,000
- Grand Total: ~RM45,000 (and that's before SST!)
The breakdown truly struck a nerve with Malaysians, many of whom questioned if spending such an amount was truly necessary.
'Think twice, is it worth spending so much for one day? The journey of marriage will need even more money,' said one netizen.
READ MORE: Finances cast clouds over weddings
Another user chimed in on the hall rental cost: 'Wow, RM12K just for the hall?' while someone else joked, 'What hall costs RM12K? Did you rent PWTC? Haha.'
Some advocated for smaller, simpler weddings.
'Cut your coat according to your cloth. The only must-have is the dowry. Everything else is culture or wants. If you don't have RM40K, don't spend RM40K. Honestly, you can do a small mosque ceremony — even RM3K would suffice. Don't go into debt just to get married,' another advised.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Borneo Post
11 hours ago
- Borneo Post
KK antique shop houses rare 18th-century gong
The gong believed to be over 100 years old.-Bernama photo KOTA KINABALU (July 19): Tucked away in a narrow lane amid the bustle of Kota Kinabalu, a small, unassuming shop houses a silent relic from a bygone era, a gong believed to be over 100 years old, possibly predating World War II. The writer had the opportunity to meet Stella Tay and Sue Chong Hartley, close friends in their 50s who co-own the antique store, where they explained that the gong stands out for its distinctive design, unlike the more common versions seen today. According to Tay, the remarkable piece of history originally belonged to her mother's close friend and had been passed down through generations before the owner decided to part with it. It is now available for sale at RM35,000 to collectors interested in preserving such a piece. 'What makes this gong special is its design. It features three raised dragon heads that appear 3D (three-dimensional) on the surface. Most other gongs only have flat dragon images,' she said. Weighing nearly 10 kg, the gong is believed to have been crafted in the Borneo islands sometime between the 18th and 19th centuries. Tay added that the gong meets museum standards and has even attracted offers, but she hopes it will remain in Sabah before potentially being acquired by collectors from abroad. Tay said the gong's design, marked by strong Chinese cultural influences, particularly the dragon, a symbol of strength, honour, success, and prosperity, caught the attention of museum authorities. Measuring about 50 centimetres in diameter, the gong also features a crocodile motif along its edges. These design elements reflect the historical migration of Chinese communities to Sabah in the 19th century, when the British North Borneo Company actively encouraged the influx of Chinese labourers into tobacco and rubber plantations, as well as the logging, trade and mining sectors. This wave of migration eventually led to the establishment of Chinese settlements in urban centres such as Sandakan, Kota Kinabalu, Tawau and Kudat. Chong, meanwhile, noted that although little is known about the gong's exact manufacturing process, her research, particularly the writings of antique collector and dealer Michael Backman, suggests it may have been made using the lost wax method, a traditional metal casting technique. She explained that in this process, wax is first shaped into the desired form, then coated with a heat-resistant material. Once hardened, the wax is melted and drained, leaving a hollow mould that is then filled with molten metal to form the final piece. Tay, who co-founded the antique business with Chong in 2020 at an art space before relocating to their current premises in April, believes the relic is likely the only one of its kind in Sabah that is over 100 years old. 'Most dragon motifs are flat, but this one is raised. You can actually feel the dragon heads. It also comes with a rope or chain for hanging,' she said. In Sabah, the gong holds deep cultural significance and is strongly tied to traditional music among various ethnic communities, who view it as a symbol of unity, respect, and cultural identity. The Kadazandusun use it in ritual ceremonies and festive gatherings; the Murut feature the gong sembilan (nine gongs) in celebrations, animistic rites and for signalling; while the Bajau include it as part of their betitik performances, which blend multiple traditional instruments. Chong added that the gong in their possession was most likely used as a signalling tool, to summon people or convey important announcements, rather than for music. 'If it were part of a musical set, there would usually be more than one gong,' she explained. She noted that modern gongs come in various sizes and are typically played alongside other traditional instruments to create rhythmic, harmonious melodies. Reflecting on their journey, Tay and Chong said their decision to start the business five years ago was driven by a shared passion for collecting vintage items, a way to preserve the past for younger generations while rekindling childhood memories of their own. Tay said many young visitors to their shop, aptly named Old Soul Vintage, are often thrilled to discover the charm of these bygone treasures. The store also offers a range of vintage collectibles, including rotary telephones, typewriters, suitcases, cast-iron irons, novels, cassette tapes and film cameras. 'Most of them have never seen these antiques before. Our collection includes pieces sourced not only from Sabah and Peninsular Malaysia, but also from abroad,' she said. The shop donates a portion of its proceeds from sales to the Society for the Prevention of Cruelty to Animals (SPCA).-Bernama

Barnama
12 hours ago
- Barnama
Over 12,000 Complaints On Animal Abuse, Neglect Lodged Since 2021
BACHOK, July 19 (Bernama) -- The Department of Veterinary Services (DVS) has received a total of 12,417 complaints involving animal abuse, neglect and welfare issues since 2021. DVS director-general Dr Akma Ngah Hamid said that of the total, 249 cases were recorded in 2021, 1,249 in 2022, 1,580 in 2023 and 4,133 in 2024, while 2,533 cases have been reported so far this year as of July 10. 'To date, 1,407 licences have been issued for activities involving live animals, including 542 licences for the sale of live animals in captivity and 865 for their accommodation,' she said. Dr Akma said that failure to comply with animal welfare requirements, whether as owners or licensees, could result in a fine of not less than RM15,000 and not more than RM75,000, imprisonment for up to two years, or both. She said this to reporters after attending the National Animal Welfare Day 2025 celebration and the Horse Identification Card Registration programme here today. Dr Akma said animal welfare covered not only ruminants but also pets, including dogs, cats, rabbits and horses. 'In addition to providing adequate food and water, animal welfare is also assessed based on five main pillars, namely proper nutrition, a comfortable environment, good health, natural behaviour, and emotional well-being,' she said. Commenting on this year's National Animal Welfare Day theme, 'Pemilik Prihatin, Haiwan Terjaga', Dr Akma said it aimed to raise awareness on the importance of pet owners being responsible in protecting the welfare of their animals. 'I believe that if owners are dedicated and committed, their pets will be treated like part of the family,' she said.

Sinar Daily
14 hours ago
- Sinar Daily
Here's the crunch: Towkay's open secret of Ipoh bean sprouts
IPOH - For those all too familiar with the delightful crunch of sweet Ipoh bean sprouts, this nutritious, little vegetable called 'taugeh' certainly holds a special place in the hearts of Malaysians. There is no question about it, that Ipoh bean sprouts are indeed more famous compared to bean sprouts grown in other places or states because of the crunchy texture, slightly sweet taste and plump shape that resembles a strangely, elongated punctuation mark … or is there? Behind this uniqueness, there definitely must be a secret to why bean sprouts from Buntong have found their way into markets not only in Perak but also in neighbouring states like Selangor, where the ubiquitous taugeh is synonymous as a signature dish with chicken rice in restaurants. So here's the crunch: An Ipoh bean sprout producer, a 'towkay' (or 'boss' in Chinese) who only wants to be known as Sam, divulged that the secret of delicious Ipoh bean sprouts lies in the source of water used in the production process. The secret behind the deliciousness of Ipoh bean sprouts lies in the water source used in their cultivation. Photo by Bernama "Here, the production uses underground mineral water that springs from the limestone hills around the factory here, this area (Buntong) which is located around the Kinta Valley exploits this natural advantage to be produce 'special' bean sprouts not found anywhere else," Sam, who is in his 40s, told Bernama. The father of two said that Buntong, an area in the Kinta Valley rich in limestone landscape and formations, is a strategic location for several bean sprout entrepreneurs who pump mineral water directly from underground to run their bean sprout business. He said the limestone water is said to be high in mineral content from the underground layered aquifers, contributing to the production of bean sprouts that are plump, fluffier, sweeter, of better quality, less pungent in smell, and rich in calcium. Sam explained that to produce quality bean sprouts, he uses black matpe beans (also known as Black Gram) imported from Myanmar, measuring 3.25 millimetres. The secret behind the deliciousness of Ipoh bean sprouts lies in the water source used in their cultivation. Photo by Bernama "The process begins with soaking the beans for a certain period, followed by a filtering process to separate and remove the damaged beans. Only the best beans are selected, placed in large tubs, where they are soaked with water at the right temperature and lighting,' he said. He said that the beans need to be watered every four hours daily, hence factory operations are carried out in shifts by workers to ensure that the watering schedule is followed precisely. This is crucial because the bean sprout production process is very sensitive to time, temperature and water quality. Sam further shared that after six days, the perfect bean sprouts are ready to be packed and delivered to wholesalers across Ipoh and several other districts in Perak. "It seems simple, but this process (producing bean sprouts) is difficult and demands high precision. If you don't control the time and temperature, the bean sprouts can be damaged or of poor quality. In a day, on average, three to four sacks of black beans have to be thrown away because they are not suitable for processing into bean sprouts," he said. Sam said he has been running the family-run business inherited from his grandfather and father for nearly 10 years. The business, which is over 40 years old, can produce up to one tonne (1,000 kilogrammes/kg) of bean sprouts daily. The bean sprouts come in two types: short and long, where short bean sprouts are sold at around RM3 per kg, while long bean sprouts are priced lower and can stay crunchy for three days if stored in the refrigerator. Meanwhile, a chicken rice trader Amirah Hanis Mohammad Asri, 37, said she chooses Ipoh bean sprouts due to high demand from customers. "I sell Chinese-style (called 'Nga Choy Kai Fun' or 'Ayam Taugeh') chicken rice served together with 'taugeh' bean sprouts as a side dish doused with soy sauce and oil. Most customers crave the short and plumper Ipoh bean sprouts, as they are tastier and crunchier. I buy fresh stock every day to keep customers satisfied and smiling," she added. - BERNAMA