Eating out creeps up tier by tier while pay stays put

A ham-and-egg sandwich that used to cost just over HK$20 now starts at HK$35 at any cha chaan teng — drinks not included. Local consumers point out that everyday spending feels as if it's being upgraded one notch at a time: a soft drink at a convenience store runs over HK$10, a packet of crisps nearly HK$20, and even paying a few dollars to upgrade a set meal now prompts a pause to do the maths — yet wages seem stuck on the spot.

Structurally, restaurant pricing piles every cost — rent, ingredients, labour — on top of one another, and each pass-through carries an extra margin, all ultimately borne by the consumer; high-frequency everyday spots like cha chaan tengs offer no transparent cost comparison, so the public can't judge whether the increases reflect real cost rises. At the same time, some residents choose to head across the border or cook at home to dodge what they call an 'IQ tax', a sign that the gap between price and value in local mid-to-low-end dining is steadily eroding its customer base.

With prices climbing while pay growth lags, even a basic meal out has become a stress that has to be calculated.