Customers have recently shared on social media how surprised they were that the total bill for their budget meals was way over what they expected.
Fortunately, customers at a Hougang eatery won’t experience the same because stall operators are choosing to keep their prices low amid rising costs.
A caifan stallholder in Block 6 Hougang Avenue 3 continues to sell dishes at S$2, with no plans to raise prices.
According to Chinese language newspaper Shin Min Daily News, the stall operators are willing to shoulder increasing costs because their customers don’t often receive salary increases.
Their price list posted at the front of the stall reads, “We fight Covid-19 together.” It was reported that the stall stayed true to its promise and hasn’t increased prices in the last three years amid the pandemic.
Customers can enjoy one vegetable and one meat or three types of vegetables for S$2.
The 53-year-old stallholder, Mr Guo told Shin Min Daily News that they choose to keep prices the same, so their regular patrons could continue to afford their meals.
Mr Guo admitted that the price for ingredients, utility bills and rent has increased.
However, their regular customers don’t have salaries that are also increasing. Life for them isn’t easy, said Mr Guo.
Another caifan stall at Block 262 Serangoon Central’s Song Le Coffee Shop is doing the same, and it hasn’t changed prices for the last decade.
Customers can purchase three vegetables for S$2, one meat and one vegetable or two types of meat for S$2.50.
Referring to the stallholders’ decision, Facebook user Zig Steenie wrote, they are “the people who understand the men on the ground’s sentiments while those puppets sitting in parliament brainstorming how else can we squeeze from the commoners to sustain our million-dollar salaries.”
“That stall food is nice and cheap. Hope the government don’t consider to enblock that place cause if they have to move, they will not be able to afford the high rental in a multi-million coffeshop. How to maintain that price,” noted Facebook user Peggy Tan. /TISG
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