By Cheow Xin Yi, TODAY | Posted:
02 May 2012 0624 hrs
SINGAPORE: Even as an animal welfare group prepares
to submit a formal proposal to the authorities for the banning of
the shark's fin trade here, a movement to get the dish off the
dining table is catching on among some Members of Parliament and
grassroots leaders.
At least three wards - Chong Pang, Canberra and Cashew - have
stopped serving shark's fin soup during grassroots functions.
Nee Soon GRC Member of Parliament (MP) K. Shanmugam, who looks
after the Chong Pang ward, told TODAY: "I took the view that we
should avoid shark's fin on the menu for functions which Chong Pang
organises. I spoke with my grassroots leaders and they were
supportive of the move."
Mr Shanmugam, who is also the Law and Foreign Minister, said the
decision was made in June last year after an animal welfare forum
held by Chong Pang Community Club in collaboration with the Animal
Concerns Research and Education Society (ACRES).
He added that, personally, he had decided for some time not to
consume the dish.
At a youth forum in 2010, Nee Soon GRC MP Lim Wee Kiak, along with
other MPs present, was asked if he would refrain from serving the
Chinese delicacy during constituency dinners.
Dr Lim, who takes care of the Canberra ward, replied that he did
not think he would and, while he did not want any sharks to become
extinct, he pointed out that not all shark populations were
endangered.
Alluding to his earlier comments, he told this newspaper that his
position remains unchanged. The recent decision is not a "ban" per
se, he said.
"The step forward was not an official position ... part of it was
also not to be too 'extravagant'. Nutrition-value wise, other
things are more nutritious. Fish maw is better," said Dr Lim, who
added that the issue is sensitive and "not everybody" will agree
with the decision.
Cashew ward is under the charge of Minister for the Environment and
Water Resources Vivian Balakrishnan. Grassroots leader Linda Ng
said a "conscious effort" has been made to replace shark's fin with
fish maw at the ward's functions since late last year. Their
reasons included budget considerations and residents' preferences,
as well as "the knowledge of how shark's fin is created" as a dish,
said Mdm Ng, who chairs a residents' committee. - TODAY
