If you're a food lover looking for a heritage gem in Singapore, Tuck Kee is a must-visit destination. Established in the 1970s by Mr Tan Kim Chwee, this local favourite is renowned for its ultimate crayfish and prawn Hor Fun, a dish rarely offered in hawker stalls. Despite its seemingly simple appearance, the amount of work that goes into the preparation is tremendous. Starting at 5am, it takes 5 hours to get everything freshly prepared - from poaching crayfish, prawns, and chicken, to deshelling and meticulously removing intestines in prawns. The result is a dish that is bursting with flavour and umami-rich broth made with prawn heads and chicken bones. The taste is truly a testament to the hard work that goes into each plate.If you're a fan of wanton soup, be sure to try their Prawn Wanton Soup, filled with whole prawns and seasoned to perfection. As age catches up on him and his wife, Uncle Tan is considering retiring and parting his recipe. Do drop by this culinary treasure spot to experience this Singapore heritage food. Stall Name: Tuck Kee Ipoh Sah Hor Fun Operating Hours: 11am to 2.45pm (Closed on Mondays & Sundays)Address: Hong Lim Food Centre, #02-40, Singapore 051531
