SINGAPORE: On Monday (Apr 25), chwee kueh seller Theresa Tan's chye poh (preserved radish) supplier told her that he will increase his prices.
A tin of chye poh, which she can easily go through in a day, will cost S$158 from May 1, up from S$130 now.
This additional cost for the ingredient, an essential in the making of the steamed rice flour cake dish, would come on top of others.
Speaking to CNA at her stall at Bendemeer Market and Food Centre on Wednesday, Ms Tan rattled off a list of ingredients that have become more expensive recently – cooking oil, sugar, garlic and onions.
As a result, Ms Tan will also raise her prices from May 1. Four pieces of chwee kueh will cost S$1.60, up from S$1.20, while eight pieces will cost S$3.20, up from S$2.40.