Our Story
In 2011, the founder parted ways with his original team and decided to start his own business. Guided by hope for the future and an unwavering belief, he began a new chapter — naming the company “Heng Kee,” where “Heng” means luck in the Teochew dialect, and “Kee” symbolises a fresh start.
From a small factory in Woodlands, he began supplying fresh pork, completing his very first transaction. With no team and limited resources, he relied on determination and perseverance to gradually turn his vision into reality. From Jurong to Woodlands, and from wholesale to retail, every step of Heng Kee’s journey has been steady, purposeful, and built on resilience.
Over the years, the business expanded its fresh meat operations, establishing market stalls across different communities to serve a wider audience.
In 2018, Heng Kee entered the F&B industry, introducing Nanyang favourites such as Teochew porridge and Bak Kut Teh, which quickly gained popularity among diners. While the journey was demanding, it also brought a strong sense of purpose and achievement.
In 2020, the global outbreak of COVID-19 brought significant challenges. Staying true to the meaning of “Kee” — to rise again — Heng Kee adapted with resilience, expanding into both wet and dry markets and launching fresh chicken stalls to better serve surrounding communities.
In 2025, Heng Kee introduced its first in-house F&B brand, Nanyang Braised House. Rooted in authentic Nanyang braised flavours, the brand is guided by a simple belief: Using quality ingredients to create great taste. At our stalls, we use fresh pork daily to prepare our signature “Char Siew Under the Sky,” made from Premium Pork Flap — a prized cut known for its perfect balance of lean meat and fat. Carefully roasted for a caramelised finish and tender, juicy bite, it reflects our commitment to quality and craftsmanship. Alongside this, we serve crispy roast pork and traditional braised classics, each prepared with care, consistency, and respect for tradition.
Through every dish, we share the story of Heng Kee — one built on perseverance, quality, and pride in our craft.
我们的故事
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