Prices of traditional bak kwa - or barbecued sliced pork - usually see increases in the lead-up to the Chinese New Year, with many people putting in their orders or buying them as gifts, as early as two weeks ahead of the festivities.

Sellers are trying to keep it affordable for consumers, but what are the challenges behind trying to cut production costs? And what do the prices of bak kwa signal about inflation? 

On this episode of Morning Shot, Song Seng Wun, Singapore Economic Advisor at CGS International shares his insights.

Presented by: Audrey Siek
Produced & Edited by: Yeo Kai Ting (ykaiting@sph.com.sg)
Assistant Producer: Muhammad Nazirul Asrar
Photo credits: Yeo Kai Ting

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