How many of us remember stopping by Old Chang Kee to grab a bite on the way home from work? Yeah, about 90% of the population because they’re practically everywhere. In fact I just broke my diet last week when I caved in to temptation while walking past one of their outlets near my home.
Good news for all of us who can’t get enough of their famed curry puffs; Old Chang Kee just welcomed its first flagship store on MacKenzie road, opposite REX Cinema, with affiliated brands including Curry Times, Bun Times, and Dip ‘n’ Go coming together under one big roof to whet appetites with their popular snacks, and then some.
Fun fact: Old Chang Kee’s “new” flagship store is actually located right where they first started, from a humble curry puff stall run by Mr Han Keen Juan, Executive Chairman of Old Chang Kee. You can get your snacks fix from the very same spot he bought over back in 1986, 30 years after its original owner sold the first puff!
The 50-seater space exudes an old-school vibe, with nostalgia-themed memorabilia scattered around to bring diners back in time. Look out for the wall of photos depicting Old Chang Kee in its early days!
A bigger space means a bigger menu, and Old Chang Kee doesn’t hold back on its array of comfort dishes, like the Flower Bread ($11.90 for curry chicken or chicken stew, $13.90 for beef stew) which is perfect for sharing.
Diners will be delighted with pillow soft bread that’s easily peel-able from the “flower”, and the fact that the gravy is free flow makes this dish every worth the penny spent! This is also one of the prettier dishes at Old Chang Kee’s flagship store.
The “home cooked” route continues with Chap Chye ($6.20), a Hainanese staple that is simple yet comforting.
Another local favourite that makes its appearance on the menu is the Nasi Lemak with Dry Curry Chicken ($8.90), a palatable mix of minced chicken, achar, fish cake, sambal chilli, fried peanuts and anchovies, arranged enticingly around fragrant coconut rice topped with sunny side up egg.
My favourites were the dishes which Old Chang Kee put its own modern spin on – like the Baked Beef Stew Rice ($10.90). Served in a mess tin for that nostalgia factor, the melted cheese made pulling up the mixture of rice, radish and carrots much more satisfying. And the beef – SO TENDER I thought I was eating my favourite rendang for a moment.
For traditionalists, Beef Stew Rice ($9.50) is also available.
The Dry Laksa Goreng ($8.50) also fooled us when it arrived at our table looking like a plate of freshly cooked pasta – thick bee hoon noodles cooked al dente with fresh prawns, fish cakes slices, and chicken coated in dry laksa rempah.
Dessert is a warm bowl of Burbur Cha Cha ($5.00), a traditional combination of sweet potato, yam and coconut milk, with dollops of red and green sago bowls to spoon up.
Old favourite like Bun Times’s Coconut Bun ($1.70), Dip ‘n’ G’s QQ Fries Signature Cup with Drink ($4.90) will also be sold alongside Old Chang Kee’s array of snacks, making this flagship store perfect for a meal with family and friends, or grabbing a quick bite to go. Thanks for hosting us!
Address: 19-23 MacKenzie Road 01-01
Nearest MRT: Little India
Monday to Thursday: 11am – 9pm (last order at 8.30pm)
Friday and Saturday: 10am – 10pm (last order at 9.30pm)
Sunday: 10am – 9pm (last order at 8.30pm)
Contact: +65 6732 1665
VISA, Master and NETS: Yes
Extra charges: No