Chap fan sellers tend to be very temperamental and even more if they cook it on their own. Sometimes when the supplies comes in with higher prices, they will go in a fit! everything has gone up, right from seasonings to the ingredients. Can you believe that a Ghee Hiang seasame oil which I used frequently has gone from RM7.50 (long time ago) to RM12 and now it is almost RM20. I can't blame TS for saying it is expensive but 'Chap Fan is a' "LAI SEONG POH HARR" kind of business. You lose some and you make back elsewhere. TS style of eating, maybe she was a small eater or kiamsiap, whichever you look at it, it's your opinion, is the losing type. So, the 'chap fan' seller don't look too hihgly on these type of customers. Maybe she's trying to discourage her from patronising again and the most polite way is what she did.

Most patrons thinks the easiest way that is, "if someone can sell it, why can't she/he" That's generalising without taking account the situations. Shop rental, distance from place of business to home, place where she gets her supplies etc. Although the vendor was rude in shouting at her, TS was also not entirely right either. I mean the plate where she pick up will be thrown away, right? Any vendors will be mad, afterall TS was not forced to buy it from her. She was the one who wanted to buy and when the price was not to her expectation, she just walk away leaving the vendor to throw away what she has choosen. I would have grumbled or exclaimed that it ws expensive and still buy it but refrain from patronising the vendor again. Afterall there's no price restriction on such food, she can choose to sell at whatever price she sells.

Both were wrong but TS drew the first blood in this case! The vendors only wrong was shouting at her and not selling it at a high price. That's her right. FYI, there's no such thing as 'economy rice' anymore, everyone has changed to 'mixed rice'.

I can't really blame the public but you have no idea what the prices of raw ingredients in your own country. A typical chicken rice seller uses a 2 kg chicken for his roast chicken or steam chicken. For every chicken, usually they will divide into 12 or 13 portions or plates as we call it. 2 drumsticks, 4 '2 tou'- 2 upper (which incorporates some breast) and 2 lower, 2 chicken wings which also takes a part of the breast and the balance is breast which must be divided into at lest 4 portions. The breast at this time is the 2 tenders and also the 2 longish teardrop piece. If they give you a quarter, that's a big portion!

I think you should check the price of pork belly from the market before you comment on the price of the roast pork. I think it's not fair to compare between Malaysian and Hong Kong. Presume a 3 kg. piece of pork belly is used. The cost for vendors is RM23 to RM25 per kg. Household is even more! That's RM75 already! The seasonings, the charcoal or gas both of which the prices keeps on increasing. The labour needed and finally the 35 percent shrinkage on weight and size. From 3 kg, the finished product now weighs 2 kg and the cost is say, RM100 ( a very conservative quote) and you want to buy at RM32 a kg.

Like you say, you should also roast your own pork at home!

It's been the norm nowadays. When the chinese have chap fan and if they are quoted over RM5.00 for a plate with chicken, an egg and a vege, they will cry expensive and do all sorts of complaints. On the other hand if they are charged RMRM6.00 to RM8.00 for the same chicken, egg and vege in a 'mamak' shop, they keep quiet and accept it as normal. Quite ironic isn't it.