Touch 'n Go eWallet 理财新思维：大马人如何聪明管理日常开销？

随着物价上涨，越来越多大马人开始重新审视日常消费习惯，善用电子钱包功能来更好地规划每月预算和储蓄目标。

你以为你的 Touch 'n Go 只能用来给过路费或买奶茶吗？其实大部分大马人在消费的同时，都忽略了一个能够通过 Touch 'n Go 开启更聪明理财方式的机会。如果你还在感叹物价上涨、薪水不够用，却从未留意过这个 Touch 'n Go 的实用功能，那么接下来的内容可能会帮助你改善财务状况。

只要善用 Touch 'n Go eWallet 的预算追踪和储蓄功能，每天花几分钟检视开销，每个月稳稳节省和累积储蓄其实近在咫尺。

为什么理财要趁早？

经过深入了解，这并非什么复杂的投资技巧，而是真正的日常消费管理智慧。因为 Touch 'n Go eWallet 近年来不断优化功能，为了帮助用户更好地掌握个人财务，他们推出了多项实用工具，让大家在消费的同时也能培养储蓄习惯。

官方为了推广理性消费理念，持续改进用户体验，提供消费分析报告和自动储蓄功能，让大家用科技的力量管好自己的钱包。

5 步开启聪明理财模式

想每个月稳稳节省开销、累积储蓄？只要按照这个经过实测的「每日理财策略」操作，不到一个月你就会看到惊喜：

• 第一步：检视你的 Touch 'n Go eWallet

  打开你的 Touch 'n Go eWallet 应用程式，仔细查看过去一个月的消费记录。过程不到 1 分钟，却能让你清楚了解钱都花在哪里。

• 第二步：设定每日消费预算

  根据你的月收入，设定一个合理的每日消费上限，例如 RM50。这笔预算就像一个「提醒码」，专门用来控制冲动消费和不必要开销。

• 第三步：启用自动储蓄功能

  系统检测到你设定预算后，可以启用 Touch 'n Go eWallet 的自动储蓄或零钱收集功能，让每次消费后的零头自动存入储蓄账户。

• 第四步：核心秘诀「每日检视法」

  利用应用程式内的消费分类功能，每天花 5 分钟检视当日开销。记住这个公式：每天控制在预算内就是成功！理性消费不冲动是关键！虽然过程中偶尔会超支很正常，但只要守住原则，30 天累计下来就能节省可观金额，甚至累积到 RM500 至 RM1,000 的储蓄。

• 第五步：定期转入储蓄账户

  每周或每月将节省下来的钱转入独立的储蓄账户或定期存款。实测只需 3 分钟就能完成转账，完全不费力。

温馨提醒：量入为出

很多网友分享，这个方法最忌讳的就是「贪」。理财专家和财务顾问都曾公开表示，聪明理财是给普通百姓累积财富的基础。

“我们亲自实践过，是真的有效。每天节省一点，一个月就是几百块储蓄。如果你不愿意从小钱开始管理，那谁也帮不了你建立财富！” — 理财达人分享

培养良好的消费习惯是一生的功课，越早开始越好。既然大家每天都在用 Touch 'n Go 消费，不如花 3 分钟认真审视自己的开销，让 Touch 'n Go 帮你建立更健康的理财习惯。

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1st batch of JB-S'pore RTS Link trains arrives at Johor Bahru depot, cross-border service expected to start early 2027

The four-car train travelled 541km by road from Perak to Johor Bahru on four low-loader trucks.

The first batch of trains for the Johor Bahru-Singapore Rapid Transit System (RTS) Link has arrived in Johor Bahru, ahead of the line's expected opening in early 2027.

Train Set 02 was the first to be successfully positioned at the Wadi Hana Depot for testing and commissioning.

541km journey

The four-car train departed from the CRRC Rolling Stock Centre in Batu Gajah, Perak, and completed its 541km journey at about 70km/h, arriving at the depot at midnight on four low-loader trailer trucks.

RTS Operations Pte Ltd (RTSO) chief executive officer Ahmad Marzuki Ariffin said the journey was meticulously planned, taking into account safety, traffic and weather factors.

The convoy made several stopovers in Kuala Lumpur, Melaka and at the Kempas Toll for safety inspections, including re-checking all hook-up points to ensure nothing had loosened in transit.

4 trains in first batch

Four train sets will be delivered and stationed at the Wadi Hana Depot in the first stage, with the remaining four scheduled to arrive in phases.

The RTS Link will be served by eight trains manufactured by China Railway Rolling Stock Corporation (CRRC), each carrying more than 600 passengers, with a peak capacity of up to 10,000 passengers per hour per direction.

5-minute ride across the Causeway

The 4km line will link Bukit Chagar in Johor Bahru to Woodlands North in Singapore, with a travel time of about five minutes between the two stations.

The project is targeted for completion by Dec. 31, 2026, with operations to commence from January 2027. Testing and commissioning of the trains is ongoing.

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Ipoh’s heritage white coffee shops enjoy revival as young owners take over

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S’pore hawker culture marks 5 years on UNESCO list with island-wide food festival

Ipoh's heritage white coffee shops enjoy revival as young owners take over, some giving up city jobs

One 29-year-old said she burnt 40kg of beans before her grandfather told her she was doing it right.

Ipoh's heritage white coffee shops are seeing a revival, as a younger generation takes over kopitiams that have been run by the same families for decades.

Lim Wei Xin, 29, returned to the Perak capital in 2023 to take over Kedai Kopi Heng Fatt, opened by her grandfather in 1962. She had spent six years working in marketing in Kuala Lumpur.

“He roasted every batch himself”

Lim said her grandfather ran the shop until he was 81, and never wrote the recipe down.

“He roasted every batch himself. When his hands started shaking, my father called me.” — Lim Wei Xin

“I said no for two years,” she added. She said she changed her mind after visiting on a weekday morning and counting three customers.

Burnt 40kg

Lim kept the original method — beans slow-roasted in margarine, served with condensed milk — but repainted the shophouse, added an air-conditioned section upstairs and began posting on Instagram.

She said the hardest part was learning to roast.

“I burnt the first 40kg. He sat there and watched me do it and said nothing. The day I got it right, he just drank it and went home.” — Lim Wei Xin

Her grandfather died in Mar. 2025.

Queues on Saturdays

The shop now opens at 6:30am and sells out of egg tarts before 10am on weekends. Saturday queues run to about 20 people, up from none two years ago, Lim said.

Two streets away, Tan Boon Keat, 34, took over Sun Wah Coffee House from his uncle in 2022 after the shop nearly closed. He said he raised the price of a cup of white coffee from RM2.20 to RM3.

“Everybody warned me the uncles would leave. They complained for one month. Then they came back.” — Tan Boon Keat

Not competing with the new cafes

Ipoh is the birthplace of white coffee, developed by Hainanese migrants during the tin mining era to make Western coffee more palatable. Old Town has since drawn a wave of modern cafes into its heritage shophouses.

Lim said she does not see them as competition.

“They bring people here. Then those people walk past my grandfather's shop and wonder what it is.” — Lim Wei Xin

At least six heritage coffee shops in Old Town have changed hands to younger owners since 2021. Lim said she has no plans to franchise.

“One shop, one roaster. That was his rule.” — Lim Wei Xin

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S'pore hawker culture marks 5 years on UNESCO list with island-wide celebrations

The milestone coincides with Singapore's 60th year of independence.

Singapore's hawker culture is marking five years since its inscription on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in December 2025.

The Singapore Hawkers' Celebration and Awards 2025 is the annual platform where hawkers come together to celebrate their achievements, introduced in 2021 by The Federation of Merchants' Associations, Singapore (FMAS).

5 years, SG60

This year's edition is especially significant as it coincides with Singapore's SG60 celebrations and the 5th anniversary of Hawker Culture's inscription on the UNESCO list. The theme for the year is “Honouring Hawkers, Celebrating a Nation”.

Speaking at the event, Minister of State Goh Hanyan said hawkers have been a huge part of Singapore's nation-building journey for the past 60 years.

Where it started

Hawker culture was added to the UNESCO list on Dec. 16, 2020, becoming Singapore's first inscription on the Intangible Cultural Heritage list.

The country had led a campaign to have the practice recognised, joining the likes of Belgian beer and coffee culture in Turkey on the list.

Festival island-wide

To mark the anniversary, NEA and NHB launched the SG HawkerFest 2025, running across 20 hawker centres from Dec. 13 to Jan. 4, 2026.

Activities included heritage food trails, live cooking demonstrations by veteran hawkers, and a travelling exhibition on the history of hawker centres that stopped at Maxwell Food Centre, Old Airport Road, and Tiong Bahru Market.

NHB Deputy Chief Executive Alvin Tan said the festival was designed to let both Singaporeans and visitors “taste the stories” behind the food.

“Hawker culture isn't just about the dish on the table. It's about the person who's been making it the same way for 40 years.” — Alvin Tan, NHB Deputy Chief Executive

Awards for heritage & enterprise

FMAS gave out awards in three categories this year: heritage hawkers who have kept traditional recipes alive, enterprising hawkers who have found new ways to run their businesses, and hawker mentors who have guided new hawkers.

The Heritage Hawker Award went to Tan Ah Beng, 68, who has run a fishball noodle stall at Old Airport Road Food Centre since 1979. The public also voted Chomp Chomp Food Centre as the winner of the Favourite Hawker Centre Award.

Still a work in progress

There are around 124 hawker centres managed by the National Environment Agency (NEA) island-wide, with a complete meal typically costing between S$4 and S$8.

Goh said government agencies including NEA, the Ministry of Trade and Industry, the Islamic Religious Council of Singapore and the Singapore Police Force have worked to simplify the process of becoming a hawker.

Among the newer hawkers is Rachel Ng, 26, who left a job in finance last year to open a laksa stall at Tiong Bahru Market.

“My grandmother used to tell me the same story every time we ate laksa together. I wanted to be the one telling it now.” — Rachel Ng

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