SuperCheap Phuket rises from the ashes
PHUKET: At 5am today, SuperCheap re-opened on a lot nearby the burned ruble of its main building and began selling fresh fruit, vegetables, meat and seafood.
The re-opening comes just 32 hours after the devastating fire engulfed the complex Wednesday night (story here).
Tents and tarps are now set up to create a temporary marketplace in a field next to SuperCheap’s warehouse on Prachasamakee Road near the power plant in Koh Kaew.
The stalls are manned by SuperCheap employees, who are grateful to still have jobs.
Wipaporn Phiboon, a-34-year-old seafood department employee, has been working for SuperCheap for 11 years.
“When I woke up on Thursday morning and found out my workplace was burned down, I can’t tell you how shocked I was,” she said. “I couldn’t imagine my future.
“But now, I’m so happy SuperCheap is operating again. All of us here are SuperCheap staff. We still have jobs,” she said cheerfully.
” I’m not going to leave SuperCheap. Most of my friends want to keep working here too,” she said.
Ms Wipaporn explained that the stock sold at the new location would be delivered daily from Ratcha Buri, Ranong, Pathum Thani and by local farmers.
“More fresh and dry products are coming soon,” she said. “Some of the prices are even lower than they were before.”
The market will be open every day from 5am to 8pm and it will be here until a new SuperCheap is set up.
“We’ve had a lot of customers already today, but I think once the word gets out that we’re here, we’ll get a lot more,” she added.
At least one of the shoppers at the market, Natthawan Inthathong, is glad SuperCheap is back again.
“I have been a SuperCheap fan for many years. I like to shop there because they offer different kinds of products at cheap prices,” she said.
“I feel sad about what happened to SuperCheap, but I am sure it will not take them very long to recover since it is a strong business in Phuket,” she explained.
“I don’t worry about the produce having dust or particles from the fire on it. I always clean my meat and produce before I cook anyway,” she said.
— Saran Mitrarat
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