 An Old Chang Kee stall at Far East Plaza, Singapore. | |
| Type | Public |
|---|---|
| SGX: 5ML | |
| Industry | Food and Beverage |
| Founded | Singapore (1956) |
| Headquarters | Singapore |
Number of locations | 110+ (2017) |
Key people | Han Keen Juan, Chairman |
| Products | Snacks of Singaporean cuisine |
| Website | oldchangkee |
Old Chang Kee Ltd. is a Singaporean multinational snack, food and beverage chain. It specialises in curry puffs and other local snacks. Headquartered in Woodlands, Singapore, it is listed on the Singapore Exchange.
Old Chang Kee started off as a stall outside Rex Cinema at MacKenzie Road. It was bought over by Han Keen Juan in 1986. The preparation to go halal began in 2004. On completion of all their documentation process, the Halal certification application was submitted at the end of October 2004. Old Chang Kee product, outlets and 2 central kitchens were officially certified Halal by MUIS on 7 January 2005. [1] [2] Old Chang Kee is located at Woodlands Terrace as the only production ground.[ citation needed ]
Old Chang Kee was one of the six winners of the SPBA Distinctive Brand Awards 2005 and also one of the Singapore Brand Award Heritage Award Winner 2005.[ citation needed ]
Old Chang Kee is known for its curry puffs and introduced other types of curry puffs and snacks. That same year, the products underwent rebranding, with its curry puffs renamed as Curry'O. [3]
There are eighty outlets operating across Singapore [4] with one in Australia, twenty in Indonesia, two in Malaysia and one in the United Kingdom. [5]
The company was incorporated in Singapore on 16 December 2004 as a private limited company under the name Old Chang Kee Singapore Pte Ltd. On 22 November 2007, the Company changed its name to Old Chang Kee Ltd. in connection with its conversion into a public company limited. The company was listed on 16 January 2008 on Catalist-NS. [6]
Aside from the curry and sardine puffs, the company sells other types of snacks and finger food such as spring rolls, yam cakes, carrot cakes, as well as fishballs, gyoza, fried cuttlefish, breaded prawns, chicken nuggets and fried fish fillets. [3]
A samosa or singara is a fried South Asian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas.
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Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
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Jiandui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.
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Japanese cheesecake, also known as soufflé-style cheesecake, cotton cheesecake, or light cheesecake, is a variety of cheesecake that is usually lighter in texture and less sweet than North American-style cheesecakes. It has a characteristically wobbly and airy texture, similar to a soufflé when fresh out of the oven and a chiffon cake-like texture when chilled.
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