Our Story
2011年，一个充满未知的清晨，创办人从原有团队中退出，带着对未来的期待与坚定的信念，开启了属于自己的新篇章。他以这次“幸运的起步”为灵感，将公司命名为“Heng起”——“Heng”在潮汕话中寓意幸运，“起” 则象征重新启航。
就这样，在兀兰的一间小厂房里，他开始供应鲜猪肉，完成了人生中的第一笔交易。没有团队，也没有资源，他凭着坚持与热忱，一步步将梦想落地、生根发芽。
从裕廊到兀兰，从批发到零售，Heng起每一步都走得踏实而坚定。2013年，公司开始扩展鲜肉供应业务，并陆续进驻多个社区设立巴刹摊位，服务更多人群。
2018年，Heng起正式进军餐饮业，推出潮州粥、肉骨茶等南洋特色菜肴，广受食客喜爱。这段忙碌的岁月充满挑战，却也带来了巨大的成就感。
然 而 , 2020年的新冠疫情席卷全球, Heng起的餐饮业务也受到严重冲击。但正如“起”字所承载的意义，Heng起在逆境中寻找转机，以更大的勇气与创新精神持续前行，并不断扩展干巴刹与大巴刹摊位，也开设了鲜鸡肉摊位将服务延伸到更多社区。
2025年，Heng起正式推出首个自主餐饮品牌—南洋卤味之家。延续南洋卤味的地道风味，传承在巴刹坚持“用好料、做出好味道”的精神，他们将这份坚持带入品牌每一道料理中。
在自家摊位上，坚持每日使用最新鲜的猪肉制作【不见天叉烧】，精选肥瘦相间的三层肉烹制酥脆的港式烧肉，以及浓香、嫩滑、入口即化的招牌卤猪脚和卤肉——道道都是用心、用料、用传统工艺呈现的南洋经典。以味道讲述品牌故事，让每一口都是记忆里的好滋味
In 2011, on a morning full of uncertainty, the founder parted ways with his original team. Driven by hope for the future an unwavering belief, he began a new chapter of his own. Inspired by this “fortunate beginning,” he named the company “Heng Kee” — where “Heng” means luck in the Teochew dialect, and “Kee” symbolizes a fresh start.
And so, in a small factory in Woodlands, he began supplying fresh pork, completing his very first transaction. With no team and no resources, he relied solely on determination and passion to gradually turn his dream into reality.
From Jurong to Woodlands, from wholesale to retail, every step of Heng Kee's journey has been steady and resolute.
In 2013, the company began expanding its fresh meat supply business and progressively set up market stalls in various communities to serve a wider audience.
In 2018, Heng Kee officially entered the F&B industry, introducing Nanyang specialties like Teochew porridge and Bak Kut Teh, which quickly became popular among diners. That busy period was filled with challenges but also brought a great sense of accomplishment.
However, the global outbreak of COVID-19 in 2020 dealt a severe blow to Heng Kee’s F&B operations. Yet, true to the meaning of “Kee” — to rise again — Heng Kee found opportunities in adversity. With greater courage and an innovative spirit, it pushed forward, expanding its presence in both dry markets and wet markets, and even launched fresh chicken stalls to serve more neighborhoods.
In 2025, Heng Kee officially launched its first in-house F&B brand — House of Nanyang Braised Delights.
Continuing the authentic flavors of Nanyang braised cuisine and upholding the market tradition of “using quality ingredients to create great taste,” they infused this commitment into every dish under the brand.
At their own stalls, they insist on using only the freshest pork daily to prepare their signature “Char Siew Under the Sky”, selecting well-marbled pork belly to craft crispy Cantonese-style roast pork, as well as rich, tender, melt-in-your-mouth braised pork trotter and braised pork — each dish is a true Nanyang classic, made with care, quality, and traditional craftsmanship.
Through taste, they tell their brand story — making every bite a delicious memory.