SINGAPORE - Local snack chain Old Chang Kee, known for its curry puffs, has opened an eatery in Mackenzie Road where its first stall was located decades ago.
The new 50-seat eatery sits at the junction of Mackenzie Road and Niven Road, opposite Rex Cinema.
The space spans three shophouse units. On the menu are new items such as Flower Bread - a ring of seven freshly baked buns with a choice of dips in the middle, with free-flow gravy. The three flavours for the dips are curry chicken ($11.90), chicken stew ($11.90) and beef stew ($13.90).
A plate of beef stew rice costs $9.50 and comes with beef, radish and carrots.
A more decadent version of this - baked beef stew rice with cheese - costs $10.90 and comes in a mess tin with melted cheese.
Diners can also tuck into dishes from Old Chang Kee's affiliated brands Curry Times, Bun Times and Dip 'n' Go.
Dishes from Curry Times include dry laksa goreng ($8.50), nasi lemak with dry curry chicken ($8.90) and bubur cha cha ($5).
Bun Times serves a variety of buns with savoury and sweet fillings including hae bee hiam, sardine, curry chicken and coconut at $1.70 each.
Dip 'n' Go sells deep fried chicken skins ($4.90) and fries ($4.90).
The eatery opened on April 16 and opening hours are from 11am to 9pm on Mondays to Thursdays and from 10am to 10pm on Fridays and Saturdays. It opens from 10am to 9pm on Sundays.
The first Old Chang Kee curry puff stall was opened in 1956 by a Hainan hawker, who sold the business to regular customer Han Keen Juan in 1986 when he retired and returned to Hainan.
Mr Han is now Old Chang Kee's executive chairman.
He opened a tiny stall in the corner of the coffee shop where the new outlet now sits, and the brand has expanded, with 90 outlets across Singapore today.
It also has stores in Australia, Indonesia and Malaysia, and will be opening one in Britain next month.