Prices of bak kwa climb this Chinese New Year season, as sellers cope with higher costs of materials, manpower

[The_King]

SINGAPORE: Prices of barbecued pork slices, known as bak kwa, are seeing their biggest increase for the Chinese New Year season this year.

Buyers are seeing the highest seasonal mark-up this year, with prices going up by as much as S$18 (US$13.39) per kilogram.

 

Sellers are attributing it to an increase in costs, such as raw materials and the higher Goods and Services Tax (GST).

Despite the significant price hike, demand for the delicacy remains strong both in stores and online.

Online sales have notably increased, as a result of post-pandemic habits and a younger customer base seeking convenience, stores told CNA.

RISE IN MANPOWER, MATERIALS COSTS

Bak kwa sellers are raising prices this year, as they factor in increased costs such as higher salaries for workers and the GST, which increased from 8 per cent to 9 per cent in January.

Popular chain Lim Chee Guan's signature bak kwa now costs S$80 per kilogram, an increase of S$18 from the start of January.

 

It is also more expensive compared to the Chinese New Year peak period last year, when it was going for S$78 per kilogram.

Mr Rod Lim, a second-generation owner of the company, told CNA: “This is due to the significant rise in the costs of raw materials and manpower, and the increase in the (price of) pork during this festive season (which) has gone up from 10 to 20 per cent.”

Bak kwa packed and ready to be delivered at Kim Joo Guan. (CNA photo: Clara Lee)

Prices are typically raised by a couple of dollars about two to three weeks before Chinese New Year to cover additional costs, said Kim Joo Guan’s director Arthur Ong.

His firm has also raised its prices by S$2 this time round to account for the GST increase and the hiring of more manpower, and at higher salaries too, he said.

The cost of raw materials has also gone up, with the price of sugar rising at least 20 per cent in the past year, said Mr Ong.

 

LONG QUEUES PERSIST

Still, the price hike is not stopping customers from getting their hands on the pork delicacy.

The line at Lim Chee Guan’s New Bridge Road store usually snakes all the way to the next building, with customers waiting for more than an hour.

Some even arrive before the store opens for business for the day, bringing with them foldable chairs to rest on.

The queue outside Lim Chee Guan’s New Bridge Road store. (CNA photo: Clara Lee)

Mr Lim said that despite his company having an online platform, customers still head down physically to “absorb the Chinese New Year festivities in Chinatown”.

There are also some who had missed the deadline for online pre-orders, he added.

 

Some customers also make it a tradition to make the trip down to buy bak kwa every year, taking the opportunity to meet up with friends too, said Mr Lim.

"We still choose to come down to queue because I think the quality is better (and) it tastes better. And we also get to experience the Chinese New Year mood by doing some Chinese New Year shopping,” one customer told CNA.

GOING ONLINE

However, more buyers are now turning to e-commerce to get their bak kwa fix, according to sellers.

For Kim Joo Guan, 70 per cent of its sales this festive season have been made online.

“After the (COVID-19) pandemic, I think more people are more used to ordering online and are opting for delivery service,” said Mr Ong.

Bak kwa on display in a shop (Photo: Charlene Tan)

It also reflects buying patterns of consumers from the younger generation, who prefer convenience and do not want to physically queue, he added.

The brand is also selling its bak kwa in vending machines in shopping malls, as more customers are embracing vacuum-packed bak kwa for its longer shelf life.

The sealed packs are also retailing at selected supermarkets across the island for the first time.

"So far, for the supermarkets, the sales have been very encouraging. Every day, most of the store managers are chasing us to top up (and) to replenish our stocks,” said Mr Ong.

Moving forward, he said the brand will channel its resources to look towards newer ways of selling a traditional snack like the bak kwa.

[XianGe]

[zendude]

got see some prepacked brands trying to penetrate the market at supermarkets. but no one is buying cuz price point is rubbish (still $55+/kg) and no one believes in their quality over those cooked in store.

 

Yet if cheap ppl would think no good lol. They need to figure out this problem otherwise better close shop.

[ODACHEK]