About Us
N.A
You might like this
Email
Email Us |
Liang Kee has a rich history spanning all the way back to its days at the New Market (Xing Par Sat) built along the Singapore river where Ellenborough market used to be before it was gutted by a fire in 1968. (Where Central now stands) It was there that Mr Ng Bak Liang, a vegetable seller, decided to enter the restaurant business with no prior knowledge about the restaurant business. Almost 40 years later, there are now three different restaurants which are called Liang Kee. The history is a bit convoluted, but what essentially happened in a nutshell (cos I hate to write long stories) is this. The original Liang Kee which was run by his third son Ng Siang Lin subsequently moved to Havelock road where a Taiwanese partner was involved.
Liang Kee has a rich history spanning all the way back to its days at the New Market (Xing Par Sat) built along the Singapore river where Ellenborough market used to be before it was gutted by a fire in 1968. (Where Central now stands) It was there that Mr Ng Bak Liang, a vegetable seller, decided to enter the restaurant business with no prior knowledge about the restaurant business. Almost 40 years later, there are now three different restaurants which are called Liang Kee. The history is a bit convoluted, but what essentially happened in a nutshell (cos I hate to write long stories) is this. The original Liang Kee which was run by his third son Ng Siang Lin subsequently moved to Havelock road where a Taiwanese partner was involved.
Signature dish: Teochew steam pomfret, stewed chestnut pork and oyster omelette. Finish your meal with the dessert or nee and pumpkin.