Old Chang Kee Menu Prices Singapore 2024

Hello Old Chang Kee lovers, Are you looking for the latest Old Chang Kee 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 Old Chang Kee Menu 2024 Singapore with prices.

Old Chang Kee Menu Singapore

Old Chang Kee Menu Singapore With Prices List


Party Platter

Seasonal – New Item

Bee Hoon

Look no further than Old Chang Kee Menu Prices Singapore! Indulge in the mouthwatering Bee Hoon Set A for just S$6 or opt for the satisfying Bee Hoon Set B at S$7. Craving something more? Try the Braised Bee Hoon for S$2.50 or the flavorful Dry Mee Siam Bee Hoon for only S$3.50.




From the savory Curry’O and Mushroom Chicken’O at just S$2 each, to delightful treats like the Cheezy Fish Finger OnStik and Tiger Prawn OnStik for S$2.20, the options are endless. Don’t miss their Chicken Chunky Pops, a delectable delight at S$3.60, and if you’re craving some cheesy goodness, try the QQ Fries With Nacho Cheese for S$4.30.

Old Chang Kee Alternative Restaurants

Where did Old Chang Kee start?

The fascinating origin tale of Old Chang Kee dates back to 1956 when this iconic establishment first emerged as a humble stall located near the former Rex cinema along McKenzie Road. It all began in a cozy coffee shop setting, where they introduced their delightful pastry filled with a mouthwatering blend of curried potatoes, chicken, a slice of egg, and a medley of fragrant herbs and spices. Over time, this delectable treat captured the hearts of many, cementing its place as a beloved culinary gem.

Who is the owner of Old Chang Kee?

Discovering the Face behind Old Chang Kee: Meet Mr. Han Keen Juan
If you’ve ever wondered who’s the genius behind the mouthwatering delights at Old Chang Kee, look no further! The mastermind is none other than Mr. Han Keen Juan. Back in 1986, he took a brave leap of faith, leaving behind a cushy job at a well-known MNC to embrace the sizzling and aromatic world of Old Chang Kee’s kitchen. Little did he know that this daring move would not only transform his own life but also revolutionize the entire food landscape in Singapore. Today, thanks to his passion for quality food, Old Chang Kee continues to satisfy taste buds across the nation with their delectable offerings.

How many outlets does Old Chang Kee have in Singapore?

So, you might be wondering about the number of outlets that Old Chang Kee has in Singapore. Well, as of March 31, 2023, the Group has a total of 79 outlets in the country. This is a slight decrease compared to the 83 outlets they had as of March 31, 2022. So, it seems that they’ve made some adjustments to their locations over the past year. Keep in mind that these numbers are subject to change, but it gives you a good idea of their presence in Singapore as of the mentioned date.

How many calories are in an Old Chang Kee curry puff?

Sure thing! So, the number of calories in an Old Chang Kee curry puff is approximately 246. If you’re curious about the calorie content of other popular items, here are some figures for you to keep in mind:
Deep Fried Chicken Wing (1 wing): 256 calories
Fried Bee Hoon with Fishcakes (1 serving – 200g): 250 calories
Fried Fish Ball (1 serving): 30 calories
Now you have an idea of the calorie counts for some of the favorite treats from Old Chang Kee. Enjoy your delicious snacks responsibly while being mindful of your calorie intake!

Who are Old Chang Kee Direct’s competitors?

In the bustling food scene of Singapore, Old Chang Kee has encountered numerous competitors ever since it established its business. Notable names among these rivals include Tanglin Crispy Curry Puffs, J2 Crispy Curry Puff, and Richie’s Crispy Puff, to name a few. These establishments vie for the attention and taste buds of the local crowd with their own take on delicious, crispy delights.

Christopher Tan Author at sushidelivery.sg
Christopher Tan Author at eatzeely.com

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

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