TASTE THE NEARLY A CENTURY NGOH HIANG RECIPES BY THE 3-GENERATION “HUP KEE” @ MAXWELL ROAD, SINGAPORE
“Ngoh Hiang” which favourites by most of the chinese religious since more than a century ago still being one of the local delicacy best choice eatery by Singaporean and wanted by those visitors who reached the Singapore today. Here on the lion island, we successfully found and being recognised in year 2017 the best recommended 3-generation traditional ngoh hiang carrier “Hup Kee” along the Maxwell Road still serving most of their homemade eateries to the market in manner.
The local originated Singaporean Mr. Teo Ho Soon who born year 1957, together with his wife Madam Tay Bee Ngoh (born 1960) are the recent owners of the recommended “Hup Kee Ngoh Hiang” as 3rd generation in the Maxwell Road Food Centre running their specialized stall, assisted by son Teo Yeow Hong (born 1983) who going to be the coming 4th generation continue introducing their family’s traditional home prepared ngoh hiang selections to the locals and visitors under the same roof.
Teo Ho Soon’s grandfather, late Mr. Yeong Bou who was the initial founder of “Hup Kee Ngoh Hiang” started his roadside mobile stall in Singapore in 1920s well known as “Yeong Hup Kee” introducing his all handmade ngoh hiang to the locals. Later been moved to China Street, and being passed onto son late Mr. Teo Poh Huan (1924-2007), Ho Soon’s father the 2nd generation who made their ngoh hiang famously known by the locals then been moved into a kopitiam in 1960s, where “Hup Kee” began to be renowned in the island.
While Teo Ho Soon who grown up in a f&b family been touched the career since kids helping family in their food stall, fully stepped into the industry at his early twenties in 1978 been passed onto family recipes and took up the responsibility to continue as 3rd generation in early 1980s established his “Hup Kee” specialized ngoh hiang food stall in Maxwell Road Food Centre, where his wife Bee Ngoh joined to assist Ho Soon untill today.
In “Hup Kee”, there are more than 10 choices in menu which mostly handmade in their nearly a century home recipes. Among the most recommended by the owner Ho Soon will be their chinese-made Red Sausage which prepared in very traditional way with the mixture of 4 ingredients with fresh pork lean meat, rolled by hand prepared pork intestine layer then boil-cooked for about 20 minutes before served brings the best bites texture and exotic traditional taste you must try when reached Singapore.
Secondly will be their signature Ngoh Hiang, which most wanted by their regulars and favourites in market that also self-prepared. Mixture of 3 ingredients mainly in pork with their secret home recipes, rolled insided with dried beancurd sheet and finally served in deep fried brings wonderful crispy bites and good taste you cannot aside, neither found elsewhere better than in “Hup Kee”.
Another will be their Homemade Egg Slice, which self-prepared with their family’s traditional 4 recipes in the mixture with chicken egg. Followed with at least an hour steamed, then finally served in deep fried slices brings chewing bites texture and unbelievable exotic chicken egg taste into mouth you will never regret after tasted here in “Hup Kee”.
Nonetheless, Ho Soon also taken the opportunity to introduce their Liver Roll which among their daily top seller menu. Marinated pork liver shredded mixed with their in-house recipes mixture, hand-rolled then steamed for about 20 minutes and finally served in deep fried you should not missed when stepped forward to this nearly a century history 3-generation “Hup Kee Ngoh Hiang” in Maxwell Road Food Centre, Singapore.
HUP KEE NGOH HIANG
Address: 01-97,
Maxwell Road Food Centre,
069184 Singapore.
Business Hours: 11:00am to 7:00pm (Daily)
(Closed on Wednesday)