Chew Kee Eating House— Three Generations of Soy Sauce Chicken Mastery | Singapore Shophouse Food

For over seven decades, Chew Kee Eating House has been a Chinatown icon, serving Singapore’s first soy sauce chicken since 1949. Founded by Mr Yu Beng Chew, who travelled to Guangzhou to master the craft, the stall at 8 Upper Cross Street became beloved for its glossy, tender soy sauce chicken and springy egg noodles drenched in dark soy. The second generation, Mdm Yu Lye Kuan, took over in the 1980s, steering the business through renovations, relocations, and even bird flu disruptions — all while preserving the family’s time‑honoured recipe. In 2009, her son Thomas Ho stepped in as the third-generation custodian, upholding the same principles: sincerity, consistency, and quality over expansion. Today, Chew Kee continues to draw loyal old-timers, office workers, and curious travellers seeking a taste of old-school Singapore. From plump dumplings with turnip crunch to chicken feet soup simmered till soft, every dish reflects decades of dedication and craft. A heritage shophouse story that has truly stood the test of time. 📍 Stall Details (added as requested) Chew Kee Eating House 8 Upper Cross Street, Singapore Operating Hours: 8:00 AM – 5:30 PM, open daily Signature dishes: Soy Sauce Chicken Noodles, Soy Sauce Chicken Rice, Dumplings, Braised Tofu, Braised Eggs, Chicken Offal Selection