Chinese New Year celebrations have started and my schedule already shows many upcoming dinners. In a couple of lunches with the seasonal menu, I noticed the prices hadn't changed from previous year. Reservations were surprisingly still available at last minute notice. This doesn't bode well for the festive period. I think it's a hard slog for the food and beverage sector. Not only are consumers and business owners paying more, the trends have shifted towards Chinese cuisine which seems to be a little over saturated. At this rate, we will lose heritage food and variety. Cost inflation basically killed the older and manual laborious food operators that I love. Even school canteens are becoming centralized! Overall, while economists favor free market competition, I prefer more control to keep a balance in check. Please don't let the muah chee, kueh tutu, oyster cake, satay beehoon etc disappear. I'm willing to pay more. These are local delicacies that aren't replicated elsewhere and pray that day never comes. One Sichuan restaurant less won't impact much, doesn't it?
Dividends as of January 2026: $381.20 (avg $381.20 per month)
Tip: Choyofukumusume Junmai Gingo Summer, gentle crisp, young green grape, medium finish
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