正宗六十年代炒福建虾面
Kim's Fried Hokkien Prawn Mee since 1965
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Our History ...  (SINCE 1965)
   
Mention Kim's and anyone in their fifties will probably recall the legendary "Hokkien Mee Master" Tan Kue Kim with gusto. How not to when Mr Tan is style personified - attired in a long sleeve shirt and donning a Rolex watch - while frying, err.....    Hokkien Mee ?
           
In 1965, it was at Jalan Kayu where Mr Tan under the watchful eye of his elder cousin, masterminded the fine art of frying Hokkien Mee. Six years later, he set up a stall at Changi Road. he then went on to establish his very own seafood restaurant in 1984, engaging a number of chefs to assist him. Business, though, was not brisk. it was then that Mr Tan decided to take over kitchen duties and revolutionize his business. Besides his traditional Hokkien Mee, he also introduced sambal kang kong, clay pot black pepper crab, clay pot abalone mee, fish maw soup, and a host of other delectable items. Since then, business took off.     
In 1992, Mr Tan bought over a building in Sims Avenue to start another restaurant. Some unexpected factors, though, meant that Kim's had to stop operating at this particular location. Mr Tan then shifted his business to Ang Mo Kio Central.
   
In 1996, Mr Yong Tan (son of the senior Tan) felt that a branch at Kampong Kembangan would serve his old customers well. How true, the escalating business meant that seven years later, he would have to source for a bigger location.

In 2003, Kim's moved to Joo Chiat Place (their current flagship). Conveniently located in the heart of Singapore; and coupled with a huge car park space. It was no wonder Kim's would go on to double their dedication to innovating new dishes, such as crabs fried with fermented beancurd. XO mee, cheese lobsters, cheese crabs and many others.

 







Mr Yong Tan instilled his own modern day managed practices into Kim's and carried on with the rich legacy of his dad, but he too came up with something unique - the hugely popular "Hokkien Oyster Mee", which retains the original flavour of the Hokkien mee while spicing it up with the addition of fresh oysters.

In this new age, Kim's dishes have been a fusion of tradition and western modernization. for example, cheese has been used on some of Kim's signature dishes, the "cheese live lobsters" and "cheese crabs" coming into mind.  In additional, Kim's seafood are mainly imported from abroad their crabs are of three different grades, and available in 12 different cooking styles, which would leave you spoilt for choice.

It's not just authentic Hokkien cuisine that you will get at Kim's Hints of Nonya and Western flavour can also be found in their dishes.

 

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