THIS RESTAURANT (picture on the right) is just unlike any that you would associate with Old Chang Kee, that household name for curry puffs.
Then again, why should things be the same?
Old Chang Kee is on an innovative streak. Heard of its Pie Kia range of pies?
Not just pie kia but also toa pie kia, pie seh, pie lim, and other hilariously named snacks and drinks.
That's how surprising Old Chang Kee can be. Old Chang Kee is not so old after all – it’s young and bursting with new ideas. And it wants to go places.
Its foray into China this month (October) is spearheaded by its restaurant, OCK, in Chengdu.
The opening on Tuesday (Oct 28) was witnessed by the guest-of-honour, Associate Professor Koo Tsai Kee, Minister of State, Ministry of Defence, Singapore. He is also co-chairman of the Singapore-Sichuan Trade and Investment Committee.
Lin Jun Jie, a Singaporean Chinese pop singer, added a touch of glamour to the occasion, and was cheered by some 500 screaming fans.
He told them that OCK curry puffs has been one of his favourite snacks for many years.
The restaurant is located in the trendy YY Sports Mall along Chunxi Road, equivalent to Singapore’s Orchard Road.
The 400 sq ft restaurant is adorned with colorful murals made up of images of Singaporean expatriates working in Chengdu.
Mr Han Keen Juan, chairman of Old Chang Kee, said: “The PRC is a key growth market for Old Chang Kee. We believe Chengdu is a strategic area for us to anchor our flagship Old Chang Kee brand due to its prime location.”
When the earthquake hit Sichuan in May, the restaurant was still in its planning stage.
Old Chang Kee sent a delegation, including CEO William Lim, to assist in relief efforts as well as to promise the Chengdu government that their commitment to setting up the restaurant still stood firm.
On top of that, OCK pledged $50,000 to relief efforts.
Recent story: OLD CHANG KEE: Running on biofuel