2 Orchard Turn
#B4-36 ION Orchard
Singapore 238801

(open in Google Maps)

Thursday:
10:00am - 10:00pm

Friday:
10:00am - 10:00pm

Saturday:
10:00am - 10:00pm

Sunday:
10:00am - 10:00pm

Monday:
10:00am - 10:00pm

Tuesday:
10:00am - 10:00pm

Wednesday:
10:00am - 10:00pm

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Reviews

From the Burpple community

Old chang kee does it again! The pastry’s name is begging you to figure it out. It’s actually a curry puff like pastry but thinner, and just look at the thick filling! The egg yolk nee isn’t too salty, orh née isn’t too sweet, but yam is fragrant and has a slightly mochi feel.
I remember vaguely when they were a tiny store decades ago by the old selegie cinema. After growing & expanding, they continue to maintain standards and constantly innovate.

1 Like

Old chang kee does it again! I remember vaguely when they were a tiny store decades ago by the old selegie cinema. After growing & expanding, they continue to maintain standards and constantly innovate. This tiny durian ball is like a bite-size fried durian mochi that isn’t too sweet! Delicious!

1 Like

Was looking around for a snack and spotted Old Chang Kee’s newest item on the menu, the Cheesy-licious Chicken’O. It’s basically the classic Curry’O with added cheddar and mozzarella. The filling to crust ratio can definitely be improved on (they don’t have egg in this) and it was a pity that the cheesy fragrance was much stronger than the actual taste of it. I’d still go for the classic instead!

4 Likes

2 for $4

Old Chang Kee’s chilli crab puff is back! But somehow it’s not as nice as before, filling is quite mushy and salty. 😕

Filled with chicken, egg, peanut, ikan billis & sambal chilli, it is uniquely Singaporean and worth a try. Would have preferred for more coconut & pandas flavor (currently its overpowering sambal flavor) and for crispier peanuts & ikan billis to give some crunch alongside the tender chicken
📍@oldchangkeesingapore

1 Like

Everytime got new invention. Last month was Kopi-O curry pok. Latest new invention is Sambal Seafood which is a daring attempt to put aside their kick-ass curry paste and use a tangy and spicy sambal paste. The ingredients are red beyond recognition but I think there is squid cuz of the chewy texture. Interesting to see in a curry pok. I think it will taste better with original paste though.

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