Keng Eng Kee Seafood, or KEK Zi Char in Singapore. Signatures include the Chilli Crab, Mingzhu Rolls and more, delivered islandwide in Singapore powered by Oddle.

Keeping The Kampong Spirit Alive: Keng Eng Kee Seafood

Meet third-generation owners Paul, Wayne and Jia Min. Forming the heart of the team, they share about the importance of kampong spirit. Paul shares how his Grandma urged him to not let go of any staff members, despite the impact of COVID-19 on the business.
Humans of F&B
·3 mins read

Upholding The Integrity Of Sichuan Noodles: Chuan Hung Noodle

Hailing from the Sichuan province, Yu Fei is no stranger to the flavour profiles of his hometown. As Head Chef of Chuan Hung Noodle, his passion is deeply-rooted in bringing the best of Sichuan cuisine to Singapore. Now, customers can dine on the noodles that Yu Fei serves wholeheartedly, in the same style that the Sichuanese themselves eat it.
Asian FoodHumans of F&B
·3 mins read

How This Mother & Son Duo Baked A Legacy: Lana Cakes

Since 1964, Lana Cakes has served generations of Singaporeans who have grown up indulging in the well-loved chocolate cake. This was the case right up till 2016, when owner Mrs. Violet Kwan decided it was time to retire. Admiringly, her beloved son left his banking career in Tokyo and returned to continue her legacy.
CakesDessertsHumans of F&B
·5 mins read

Leading By Example In Sustainable Dining: Salted & Hung

Honing the philosophy of leaving no part behind from preparation to presentation, Chef-Owner Drew leads by example in the Salted and Hung kitchen. The Purvis Street shophouse boasts sustainable dining with the aim of serving delicious yet meaningful courses, utilizing every part of an ingredient, from flesh to bone. Continue reading to understand Chef-Owner Drew's practices that helped bring Salted & Hung to where it is today.
Humans of F&BInternational Food
·2 mins read

Bridging Generations With Dim Sum: Yum Cha Restaurant

For 5 years now, Chef Jun Cheang helms the kitchen at Yum Cha. To him, dim sum is not just a meal—it symbolises sacred family time around the dinner table. With a mission to bridge generations through dim sum, Jun Cheang constantly creates innovative, eye-catching dim sum dishes that entice the young, while retaining the traditional flavours treasured by many. Read more and dive deep into Chef Jun Cheang's culinary journey and philosophy.
Dim SumHumans of F&B
·2 mins read

My Son, My Right-Hand Man: Yu Cun Curry Fish Head

While many family businesses struggle with finding a willing successor, 24 year-old Darius Chan is already juggling many duties at Yu Cun Curry Fish Head, his father’s zichar stall. In this heartwarming feature, we bring you up close and personal with the father-and-son duo making what some call the best curry fish head in Singapore.
Humans of F&BZi Char
·3 mins read

This Family’s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck

Meet Terence Chi and Conica Lee, owners of Guan Chee since 1983, the couple has dedicated their life to this humble hawker stall, working hard to perfect each plate of roasted duck rice that's served to their customers. With the belief that honest, good food is key to a successful food business, Terence and Conica insist on traditional charcoal roasting, even when faster and cheaper alternatives have emerged throughout their 40 years of operations.
Humans of F&BLocal Favourites
·3 mins read

10 Restaurants To Splurge On This 10.10 (With Oddle Eats’ $10 OFF!)

From now till 20 October, Oddle Eats is giving you $10 OFF some of your favourite restaurants, on every order above $80. Simply quote “ODDLEEATS10” at checkout to enjoy! Before you hop onto Oddle Eats to begin your very own food discovery journey, read on to uncover our top recommendations from some of our personal favourite restaurants.
Chinese FoodPromo
·12 mins read