The Seng Kee Story

It was 1981. Ah Seng was working at his fish ball noodle stall when he was thinking about his mother’s cooking… the heartwarming teochew style soup, the nonya-style chill. He heard about a new industrial development in Eunos, seeing the night was still young, Ah Seng decided to make his way there on his good ol’ bicycle. And when he saw the neighbourhood, he intuitively knew that that was where he shall have a new start with Seng Kee Bak Chor Mee.

Years passed. Business was getting busier, neighbours, people from various parts of the island and even the mainstream media were coming all the way to the small town of Eunos to try his noodles. The wait at lunchtime was not for the faint-hearted amid the blazing humid weather. A customer once said that despite the long wait, it was very well worth it. No one does Bak Chor Mee like Ah Seng!

When they moved to Changi Road then Serangoon Gardens, his die-hard fans and bloggers followed. By then Ah Seng has been featured on every newspaper and most TV channels and food blogs as The New Paper, Straits Times, the Zao Bao, Makan Lost & Found Season 5, ieatishootipost by Dr Leslie, Miss Tam Chiak by Maureen, Rubbish Eat Rubbish Grow, SG on Foot by Derrick, just to name a few.

After winning the discerning palates of the chefs from Shangri-la Hotel Singapore and at the recommendation of Dr Leslie Tay, Seng Kee is one of the privileged few to be chosen to be their proud partners. Customers now can also enjoy Ah Seng’s Bak Chor Mee served with his Signature Teochew Fish Maw Soup at Shangri-la Hotel’s redesigned Lobby Lounge.

“If you are looking for a great bowl of soup noodles, then this is the place to get it.”

Dr Leslie Tay

Author | GP,

“Awesome! The best soup I have tasted in my life. Ever!”

Franco Brodini

Executive Chef, Shangri-la Hotel, Singapore

“…confirm you won’t regret! This is a fish maw Mee to try.”

Maureen aka Miss Tam Chiak

Food Author | Journalist, Producer,

Our Menu

Our Specialty

The Noodles

Seng Kee Teochew Fish Maw Soup

Premium Grade fish maw stewed in our special Teochew style broth with minced pork, loin, liver and finished with a farm fresh egg.

Mushroom Minced Pork Noodle [Dry]

Fresh egg noodle with minced pork, loin, and liver tossed in rich mushroom sauce, sambal, crispy lardon. Served with a side of our special Teochew style broth.

Mushroom Minced Pork Noodle [Soup]

Fresh egg noodle in our special Teochew style broth stewed with minced pork, loin, and liver and topped with savory black mushrooms.

 Opportunities With Us

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