OCK Heritage Experience @ CHC
Stepping into the Old Chang Kee @ Chinatown Heritage Centre is a throwback to the good ol’ days, fitted with old street décor like enamel ware, wooden tables and chairs portraying a strong heritage and culture of the old Chinatown. With seats for up to 20, customers can choose to dine in or pick and go from the Old Chang Kee counter at the entrance.
Tucked into a wide offering of food with a strong Singapore taste, patrons get to enjoy Old Chang Kee hot snacks, traditional Bee Hoon and local coffee and tea for a truly nostalgic feel.
Visit us at:
Old Chang Kee @ Chinatown Heritage Centre
46 Pagoda Street
Tel: 6221 8426
Singapore’s iconic curry puff
Old Chang Kee’s signature Curry’O comes with curry spiced potatoes, chicken and an egg slice stuffed and sealed within a flakey and trans fat free buttery crust. It has retained the original flavour and puff since 1956. Every piece of the signature puff is hand-crimped passionately by the Old Chang Kee crew today.
History of heritage brand Old Chang Kee
Since 1956, Old Chang Kee began its humble story in a small coffee shop stall opposite of Rex Cinema, known affectionally as Rex Curry Puff then. Easily recognisable by the iconic yellow signage with its signature curry puff on it, the brand has imprinted itself closely in the heart of Singaporeans for over 63 years. Singaporeans have fond memories of biting into the signature Curry‘O, encased with its signature curried potatoes, chicken chunks and egg as a delightful snack.
Mr Han Keen Juan, the owner and Executive Chairman of Old Chang Kee has made the brand grown leaps and bounds since 1986 when he bought over the business. Yearning to start a business of his own, when Mr Han learned that his favourite curry puff hawker and fellow Hainanese was closing shop to retire, he jumped at the chance to buy the business in 1986. Trading his cushy Sales Manager job in a multi-national company for the hot kitchen of Old Chang Kee, Mr Han had grand plans ahead.
Making the switch from employee to business owner, Mr Han begun the arduous task of building the company’s foundation from the curry puff up. Mr Han thus set off to ensure Old Chang Kee’s curry puffs were consistent and of superior quality. In order to achieve this, Mr Han re-engineered the production of Old Chang Kee curry puffs – purchasing production facilities and machinery, and further refining the recipe. From just 200 curry puffs a day, the brand now serves over 50,000 puffs a day!
Today, Old Chang Kee has over 100 stores island-wide as well as overseas outlets in Australia, Indonesia, Malaysia and Britain, serving over 60,000 customers daily. It also boasts a range of sub-brands and restaurants under its portfolio which include Bun Times, Curry Times, Dip ‘n’ Go, Mushroom Café, O’My Kampong and O’ My Darling.