Egg-Centric F&B Owners Not Increasing Prices Despite Steep Price Hike, Fear Losing Customers

at Whampoa Drive Food Centre will be closed for three months from April to July for the hawker centre to undergo upgrading. During that period, the former engineer is planning to “take a rest”.

Robbie reckons that “the next three months will be critical, as ingredient prices will further fluctuate with uncertainties”. Instead of relying on expensive fresh eggs, he has already started experimenting with using chilled pasteurised eggs, which are packaged in sealed bags. “They’re in chilled condition to preserve freshness with longer duration, and the price doesn’t fluctuate that much,” he says.

Tamago-En imports its eggs directly from farms in Okinawa. “As we import close to 15 tonnes of eggs every year, the relationship we have built with the farmers is very strong. Both the prices and supply are still within control,” shares the rep. “Of course, the shipment may be delayed for a few days when Okinawa experiences a typhoon, but we do stock up enough for situations like that.” As such, the restaurant “has been absorbing the price increase”.

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