How a 60‑Year‑Old Stall Keeps Its Rice Packs at Just $2
Meet the Duo Behind the Delicious Deals
Leong Wei Roasted Delight sits proudly on Holland Drive Food Centre, run by a 60‑year‑old husband and his 59‑year‑old wife whose roasting secrets have turned the place into a local legend.
The Price Puzzle
Whether it’s char siew rice or roast pork rice, each bowl is priced at a mere $2—an offer that’s stood the test of rising food costs and decades of operation.
- Opened in 1986, the stall originally resided at Block 322, Hougang Avenue 5.
- In 2003, it moved to Holland Drive, yet the $2 price tag stayed unchanged.
- Even with newer ingredients and price hikes, the menu remains surprisingly affordable.
Why the Price Stays (Almost) Static
The secret isn’t in cutting corners or diluting the flavor; it’s about keeping the business lean.
- They don’t hire extra staff—every task from chopping to serving is handled by the couple.
- “Adding helpers would drive up costs and push the price beyond $2,” said the wife, checking the budget and the wallet at the same time.
Family, Food, and Fixed Prices
Even though their two children are earning their own living and could easily cover the costs, the couple chooses to stay hands‑on.
- They’re motivated by the loyal customers who come back for the tasty and economical meals.
- Their motto? “It’s not just about the money; it’s about the regulars we’ve earned over the years.”
The Takeaway
In a world where menu prices are rising faster than snacks, Leong Wei Roasted Delight proves that a little hustle, a lot of love, and a stubborn refusal to inflate costs can still keep a staple’s price at the same humble $2. In the end, it’s the authenticity, the almost vintage pricing, and a passing statement of “We’ll keep it simple” that keeps the community coming back.
Some menu items can’t stay cheap
Street‑Food Sturdiest: How Hawkers Handle Chicken Price Chaos
When the city‑wide chicken trade hit a snag, many hawker stalls had to get creative. Below is what one owner and others are saying about juggling prices—and keeping the community fed.
Duck‑Rice Dilemma
The ever‑popular roast pork line stayed steady, but the roast duck rice had to move up from $2.50 to $3.00 in February. That wasn’t a choice like picking a new basket of beans; it was a response to rising grain costs and a fresher, more premium duck.
Owner’s wife, speaking on the front corner, explained, “We don’t want to raise prices. We’ll wait for chicken costs to drop before we decide to bring back chicken rice.”
Can’t Move the Chicken?
Because Malaysia’s recent export restrictions cut the chicken supply, hawkers temporarily stopped selling chicken rice. It’s like a play‑on‑pause that keeps the menu intact but sidesteps the cost issue.
Other Sensible Sellers
Simon Road’s Fried Carrot Cake guy also refuses to hike sales. “The elderly and low‑income folks must afford my cakes,” he says. He’s balancing community need against chip‑in earnings.
So, across town, sellers are being cautious. Even when the price of produce jumps, they’re reluctant to pass it on.
- Chicken rice stalls: price off‑the‑table for now until supply calms.
- Duck rice: slight bump to $3, but kept “heart‑warmingly steady.”
- Carrot cake: flat rate for max accessibility.
More Stories Outside the Plaza
Meanwhile, a once‑famous rickshaw noodle stall at Maxwell Food Centre quietly shut down after giving out $1 noodles. It’s a reminder that even beloved spots feel the pinch.
Contact Us
For more details on the hawker frontlines, reach out at [email protected]. Stay tuned for more local food updates.
