When you think of Singaporean street snacks, one (literally) golden treat stands out: Old Chang Kee’s curry puff.

Its crispy crust and aromatic fillings have won the hearts of millions, but behind this beloved snack lies a tale of grit, risk, and reinvention.

Once, Old Chang Kee was just a small street stall outside a local cinema. So how did a tiny stall business grow into what they are today?

This is the story of Old Chang Kee, a Singaporean snack chain that now has over 100 retail outlets worldwide and sells more than 40,000 curry puffs daily.

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🎥  Humble beginnings

In 1956, a small street stall opened on Koek Road in Singapore selling golden fried curry puffs, filled with chicken, egg, and potatoes. This humble stall was run by Chang Chuan Boon, an immigrant from Hainan, China. It later moved to Albert Street, and finally opposite Rex Cinema in 1973.

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Mr. Boon sold flaky, flavourful curry puffs known as “Rex Curry Puffs”. It became famous for its taste and affordability, selling at just 35 Singapore cents (~$0.26)! The snack became a fast favorite of hungry movie-goers, as cinemas drew in large crowds daily.

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🤯 Taking risks

In 1986, Mr. Boon decided to retire and sold the stall for S$70,000 (~$52,000) to Mr. Keen Juan Han.

To fund the purchase, Mr. Han had to borrow money from friends and even asked his wife to pawn her jewelry. It was risky, but he knew he wanted to preserve the legacy of Old Chang Kee.

But Mr. Han was a man with no culinary experience. He didn’t even know how to fry an egg! He gave up his comfortable job at an MNC to finally chase his dreams of becoming a businessman with Old Chang Kee at 36.

So, he began to learn every step of the curry puff-making process. He traveled to India and Sri Lanka to source the unique blend of 13 spices that go into the puffs.

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💪🏼 Overcoming challenges

Along the way, Mr. Han faced many challenges, like a rental hike from S$600 (~$446) to S$3,000 (~$2,230) per month.

But he pressed forward.

He made things work by expanding gradually. Soon, they opened outlets at Shenton Way and Serangoon Gardens, gradually expanding the business.

He also made changes to the production process. One of the first things he did during his first year running the company was to centralize production to ensure consistency and quality.

This was a new concept to the public, who liked the authenticity of handmade food.

And it didn’t stop there. Even the little details were improved, from potato peeling to deep frying.

By 1991, Old Chang Kee had 12 outlets, and their sales turnover reached S$1.6M ($1.2M) from just S$700,000 ($520,500) in 1987.

In 1993, Old Chang Kee’s franchise outlets were opened in Malaysia, Indonesia, China, and Japan, featuring the slogan “A taste of Singapore”.

Later, he invested in a 20,000 square foot modern production facility in Singapore.

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🤩 A new vision

In 1995, the company’s expansion continued under the leadership of Mr. Han’s nephew, William Lim.

Mr. Lim invested S$5000 (~$3,700)  and joined the company as Managing Director after graduating from university. He brought fresh ideas and innovative marketing strategies, helping Old Chang Kee adapt to changing consumer trends.

Factories were opened in Malaysia, Thailand, and the Philippines to support overseas markets. Expansion abroad was rapid.

But things didn’t turn out as planned.

With complaints about the quality and consistency of the puffs, the franchise outlets became unprofitable.

In 2002, they decided to withdraw all 24 overseas franchises at a loss of about S$50,000 (~$37,000). Yet, the Old Chang Kee brand remained strong in Singapore, with S$14M (~$10.4M) in sales in 2002.

By 2004, the company achieved a turnover of S$20M (~$14.9M) and gained halal certification.

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🌏 Going global

In 2008, Old Chang Kee was listed on the Catalist board of the Singapore Exchange, marking its entry into the corporate world.

They were making their mark in the world as a fast-growing snack empire!

The brand grew to 60 outlets in Singapore and 11 overseas, selling 35,000 curry puffs daily compared to 700 in the early days.

In 2012, Travel & Leisure magazine named Old Chang Kee one of the world’s 20 best fast-food chains, the only Singaporean brand on the list. The company became a global icon, recognized for their unique blend of heritage and modern business practices.

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🌟 Leaving behind a legacy

By 2019, Old Chang Kee operates over 70 outlets in Singapore and outposts in Australia, Indonesia, and Malaysia.

The brand’s annual sales revenue reached nearly S$90M ($66.9M). The company’s menu has expanded, but they still focus on giving back.

About 80% of its staff are over 45, providing jobs for the elderly.

While no one can deny Old Chang Kee’s success today, it would have just been a distant memory of a street stall from someone’s childhood if not for someone like Mr. Han who believed this one street stall could become something much bigger.