IN January 2014, the selling price of 100g of kuay teow in a leading hypermarket in Kelana Jaya was recorded at RM1.45.
So, if Pan Siew Kim, 55, a char kuay teow hawker in the Sun Sea Coffee Shop in Taman OUG, Kuala Lumpur, uses some 8kg of these white silky strands in her wok by the end of a shift, she would have cooked up RM116 worth of the flat rice noodles in a day.
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