Hello Nam Kee Pau lovers, are you looking for the latest Nam Kee Pau Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of Nam Kee Pau Menu 2024 Singapore with prices.
Nam Kee Pau Menu Singapore With Prices List
Indulge in their signature Sweet and Sour Pork (旺来咕噜肉) priced from S$ 17.90 or savor the Steamed Hand Chopped Minced Pork with Salted Fish (咸鱼蒸手剁肉饼) at just S$ 15.90. For a unique flavor, try the New Zealand Venison with Spring Onion and Ginger (姜葱新西兰鹿肉) starting from S$ 21.90. Whether it’s the savory Mui Choy Braised Pork with Butterfly Buns (梅菜扣肉蝴蝶包) or the tempting Salted Egg Chicken (咸蛋鸡), each dish promises a delightful culinary experience.
Nam Kee Pau Alternative Restaurants
Who is the owner of Nam Kee Pau?
We’re delving into the ownership of the well-known eatery, Nam Kee Pau. The proud owner of this establishment is none other than the Fei Siong Group. So, the delicious and delightful Nam Kee Pau is under the capable wing of Fei Siong Group.
Who is the founder of Boon Tong Kee?
Back in 1979, a visionary named Mr. Thian Boon Hua began with a humble stall in Chinatown, specializing in Cantonese chicken rice. The secret to their success lay in the delectable silky white sauce chicken rice and a strong commitment to top-notch service. As the reputation of their flavors and hospitality grew, the family joined forces to open Boon Tong Kee’s inaugural restaurant at Balestier Road in 1983.
How many branches does Nam Kee Pau in Singapore?
You can choose from a selection of 30 Nam Kee Pau Malaysian restaurants in Singapore, including one location within the Valley Point shopping center (491 River Valley Road). At the outlets, you can enjoy traditional handmade pau made from authentic recipes of the famous Nam Kee Pau in Johor Bahru, Malaysia.
Does Nam Kee Pau accept credit cards?
Yes! Nam Kee Pau accepts credit cards.
Is Nam Kee Pau halal?
Nam Kee Pau Singapore is a halal-certified restaurant because it serves pork and other haram things.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com