Keng Eng Kee Seafood

Our forefathers, Low Peck Yah and Koh Yok Jong, came to Singapore from Hainan Island, China in the 1950s. Equipped with authentic Hainanese cooking skills, they were determined to use their skills to wok up delectable local delights to the Chinese community.

The loving couple started out by selling Hainanese Chicken Rice in a small coffeeshop located at Old Havelock Road. Using the freshest ingredients combined with excellent culinary skills, the food suited the palate of the local community and soon, their business expanded.

As their business prospers, the couple expanded their business to open another hawker stall selling local “zi char” in the 1970s, along Old Havelock Road. With this “zi char” stall, came along the romance of the couples’ eldest daughter, Koh Liang Hong, and their employed chef, Liew Choy. Liang Hong was task to manage the “zi char” stall as her parents were occupied with the other stall. Through the tough time spend together managing the “zi char” business, love blossoms between Liang Hong and Liew Choy and eventually, they got married.

Over the years, their forefathers inculcated in their descendants good values such as diligence, hard work and commitment through managing their small business. Liew Choy acquired the authentic culinary skills of the old couple. Through many years of cooking experience and experimenting with local palates, he had mastered a unique culinary style of his own