Stable meal prices despite festive rush

 

A dense crowd of shoppers moves through rows of food and retail stalls at the Bazar Ramadan Kampong Bharu 2026, Kuala Lumpur. — FAIHAN GHANI/The Star

GEORGE TOWN: While some hawkers adjust their prices to keep pace with rising costs and brisk festive holiday demand, others are holding the line, determined not to burden their customers.

For many customers, however, a modest increase is forgivable, so long as the taste is consistent and the portions are not reduced.

Allen Lim, 52, who was enjoying his plate of char koay teow, said it was almost customary for hawker stalls to raise their prices in the lead-up to Chinese New Year.

“It usually lasts for a week or two after the celebration before prices come down again,” Lim said when met at a coffee shop in George Town yesterday.

Lim, a photographer, said he attributed the seasonal increase to the rising cost of living and higher operating expenses.

“They are working during the festive period as well, catering to our needs while many of us are off from work. I think it is acceptable to charge a little more,” he said.

However, he added that moderation was key.

“It is excusable as long as a meal, including a drink, costs less than RM15,” he said, adding that what mattered most to him was that the portions remained unchanged.

For Ng Mee Poh, 40, who sells char koay teow, her decision to raise prices during Chinese New Year was a practical one, as sourcing ingredients becomes increasingly difficult.

“I increase my prices by RM2 for about 15 days during the festive period because it is difficult to secure supplies such as prawns, fish cake, cockles and even bean sprouts,” she said.

Demand for these ingredients surges as families prepare for reunion meals and gatherings, driving up costs, she added.

Ng, who typically charges RM6 for a small plate and RM7 for a large one, currently prices them at RM7 and RM9, respectively.

Despite the increase, she said business has remained brisk.

“There are only a few shops open during this period, and customers do not seem to mind the extra charges. No one has complained,” she said, adding that she sells an additional 15 to 20 plates daily during the festive season.

However, not all hawkers believe a festive price adjustment is necessary.

Ken Teh, 50, who sells chicken rice, has opted to maintain his regular prices, as he does not want his customers to incur extra expenses.

“I know that many hawkers raise their prices, citing the increased cost of ingredients and their decision to work during the festive season, but I feel bad.

“I stick to my regular charge of RM6 for a basic plate of chicken rice. I am lucky that we have plenty of customers daily,” he said.

He said he could increase prices, particularly because many of his customers are foreigners or from out of town and might not be familiar with the regular prices but he has opted not to do so.

“I find working during the Chinese New Year week brings in more customers, and that is extra money for me.

“I am selling 10 more plates a day, which is good business.

“My ingredients do not go up in price, so I do not worry about the extra expenses during this period.

“My strategy is to remain open and make money, as many others are closed for the week,” he said. - Star