Lim Chee Guan: Difference between revisions
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===Origins=== | ===Origins=== | ||
[[File:Lim Chee Guan New Bridge.jpg|thumb|''Lim Chee Guan pictured in its early days at New Bridge Road. Photo credit to Lim Chee Guan. Retrieved from [https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 Channel News Asia].'']] | [[File:Lim Chee Guan New Bridge.jpg|thumb|''Lim Chee Guan pictured in its early days at New Bridge Road. Photo credit to Lim Chee Guan. Retrieved from [https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 Channel News Asia].'']] | ||
Lim Chee Guan started as a provision stall along a five-foot way at Chin Chiew Street selling tidbits and ''bak kwa''. The founder, Kay Eng had learnt how to preserve meats from his mother.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> However, he was responsible for developing the recipe for Lim Chee Guan's ''bak kwa'' marinade.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> After 18 years of operations, Kay Eng moved his stall to New Bridge Road in 1956.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> | Lim Chee Guan started as a provision stall along a five-foot way at Chin Chiew Street selling tidbits and ''bak kwa''. The founder, Kay Eng had learnt how to preserve meats from his mother.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> However, he was responsible for developing the recipe for Lim Chee Guan's ''bak kwa'' marinade.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> After 18 years of operations, Kay Eng moved his stall to New Bridge Road in 1956.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> As reported by ''Channel News Asia'', Lim Chee Guan was also operating from 61 Pagoda street in 1980s and 1990s.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> | ||
==Expansion== | ==Expansion== | ||
Lim Chee Guan's flagship store is situated at New Bridge Road.<ref>Tay, Tiffany Fumiko. "[https://www.straitstimes.com/singapore/no-exemption-needed-for-businesses-in-approved-categories-to-resume-operations-on-may-12 Businesses given green light to reopen on May 12 need not seek MTI approval]". ''The Straits Times''. May 6, 2020. Accessed on 8 June 2020.</ref> ''The Straits Times'' reported that Lim Chee Guan had three outlets in the Chinatown area by the 1960s.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> By 2020, Lim Chee Guan has four retail outlets in Singapore, two of which are located outside of Chinatown.[[File:Jewel Changi Lim Chee Guan.jpg|thumb|''The Lim Chee Guan outlet at Jewel Changi. Photo from [https://www.facebook.com/limcheeguanofficial/photos/a.342839076416345/342845353082384/?type=3&theater Facebook].'']] | |||
Lim Chee Guan's flagship store is situated at New Bridge Road.<ref>Tay, Tiffany Fumiko. "[https://www.straitstimes.com/singapore/no-exemption-needed-for-businesses-in-approved-categories-to-resume-operations-on-may-12 Businesses given green light to reopen on May 12 need not seek MTI approval]". ''The Straits Times''. May 6, 2020. Accessed on 8 June 2020.</ref> | |||
===Outlets=== | ===Outlets=== | ||
In a 2009 interview with ''Life!'', Rod Lim shared that Lim Chee Guan chose to open at ION Orchard to target tourists and a younger Singaporean demographic.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> | |||
{| class="wikitable" | {| class="wikitable" | ||
!Year opened | !Year opened | ||
| Line 40: | Line 32: | ||
| - | | - | ||
|} | |} | ||
It is not known when the People's Park Complex outlet opened. | It is not known when the People's Park Complex outlet opened. | ||
== Manufacturing process == | |||
Lim Chee Guan has since shifted production from its stores to a manufacturing facility at Pandan Loop.<ref>Chen, Celine. "[https://www.asiaone.com/print/News/Latest+News/SoShiok/Story/How+bak+kwa+is+made..html How bak kwa is made]". ''The New Paper''. February 8, 2013. Accessed on 8 June 2020.</ref><ref>"[http://www.iconengineers.com.sg/project/food-factory-230-pandan-loop/ Food Factory @ 230 Pandan Loop]". ''iCON Engineers''. Accessed on 8 June 2020.</ref><ref>Miss Tam Chiak. ''Facebook''. October 21, 2016. Accessed on 8 June 2020. Retrieved from: https://www.facebook.com/watch/?v=1139342402823879</ref> According to Google maps, Lim Chee Guan 林志源 Food Industries Pte Ltd still operates from that location as of June 2020. | |||
===Traditional methods=== | |||
While the raw pork is mechanically sliced and minced, the other processes such as spreading the meat to cook,<ref>"[https://www.mewatch.sg/en/series/on-the-red-dot-2019-2020/ep37/914835 On The Red Dot 2019/2020 - EP37]". ''meWATCH''. February 4, 2020. Accessed on 8 June 2020.</ref><ref>The New Paper. "[https://www.youtube.com/watch?v=t6gMX1gWkWE Lim Chee Guan - Keeping it Traditional]". ''YouTube''. February 1, 2013. Accessed on 8 June 2020. </ref> marinating and grilling the slices over charcoal are still done by hand.<ref>Chen, Celine. "[https://www.asiaone.com/print/News/Latest+News/SoShiok/Story/How+bak+kwa+is+made..html How bak kwa is made]". ''The New Paper''. February 8, 2013. Accessed on 8 June 2020.</ref><ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref><ref>Yip, Lynnett. "[https://www.scmp.com/magazines/style/news-trends/article/3048397/what-bak-kwa-and-why-do-chinese-malaysians-and What is bak kwa, and why do Chinese, Malaysians and Singaporeans crave it at Lunar New Year? Hint: it’s a little like jerky]". ''South China Morning Post''. February 1, 2020. Accessed on 8 June 2020.</ref> In an interview with ''SALT Magazine'' that was published in 2018, Rod Lim, the second-generation owner of Lim Chee Guan, said:<ref>"[https://www.pressreader.com/singapore/salt-magazine/20180101/282020443107327 Steeped in heritage]". ''SALT Magazine''. January 1, 2018. Accessed on 8 June 2020. Retrieved from Press Reader.</ref><blockquote>"We are very stringent with the grilling, all the staff doing it needs [sic] to have at least a few years of experience."</blockquote>On top of the production facility, ''The Straits Times'' reported in 2014 that Lim Chee Guan's flagship store in Chinatown has a designated grilling station.<ref>Quek, Eunice. "[https://www.straitstimes.com/singapore/festive-fervour Grilling Bak Kwa]". ''The Straits Times''. January 31, 2014. Accessed on 8 June 2020.</ref> | |||
==Succession== | ==Succession== | ||
===Second & third-generation owners=== | ===Second & third-generation owners=== | ||
Rod Lim inherited the business from his father, Kay Eng when the latter passed away in 1988. His two older sons, Benny and Jerre, have been involved in running the family business since finishing their university studies.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> In a video interview with ''MissTam Chiak'' that was published on 21 October 2016, Benny and Jerry introduced themselves as the third-generation owners of Lim Chee Guan, also stating that their father was "still actively involved in the business".<ref>Miss Tam Chiak. ''Facebook''. October 21, 2016. Accessed on 8 June 2020. Retrieved from: https://www.facebook.com/watch/?v=1139342402823879</ref> Benny and Jerre each have two children of their own.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> | Rod Lim inherited the business from his father, Kay Eng when the latter passed away in 1988. His two older sons, Benny and Jerre, have been involved in running the family business since finishing their university studies.<ref>Huang Lijie. "[https://www.sammyboy.com/threads/lim-chee-guan-bak-kwa-king.37073/ Bak kwa king]". ''The Straits Times''. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.</ref> In a video interview with ''MissTam Chiak'' that was published on 21 October 2016, Benny and Jerry introduced themselves as the third-generation owners of Lim Chee Guan, also stating that their father was "still actively involved in the business".<ref>Miss Tam Chiak. ''Facebook''. October 21, 2016. Accessed on 8 June 2020. Retrieved from: https://www.facebook.com/watch/?v=1139342402823879</ref> Benny and Jerre each have two children of their own.<ref>Tan, Annette. "[https://cnalifestyle.channelnewsasia.com/dining/our-gastro-legacy-bak-kwa-specialist-lim-chee-guan-singapore-11176442 The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years]". ''CNA Lifestyle''. January 29, 2019. Accessed on 8 June 2020.</ref> | ||
Revision as of 18:00, 8 June 2020
Lim Chee Guan is a food business specialising in the production and retail of bak kwa (a dried, barbecued meat product similar to jerky). The business originated in Singapore and is run by the second-generation owner, Rod Lim and his two sons, Benny and Jerre, as of June 2020.[1] Lim Chee Guan's snaking queues during the Chinese New Year season have attracted mainstream media coverage in the past.[2][3] According to the brand's website, Lim Chee Guan has four stores in Singapore and offers 12 types of bak kwa.
Background
According to OPENGOVSG, the Lim Chee Guan brand was incorporated in 2002.[4][5]
Founder
Lim Chee Guan was founded in 1938 by Lim Kay Eng, a Chinese immigrant from Xiamen, China.[6] Kay Eng had two daughters and two sons.[7] He passed away in 1988 at 79 years old.
Origins
Lim Chee Guan pictured in its early days at New Bridge Road. Photo credit to Lim Chee Guan. Retrieved from Channel News Asia.
Lim Chee Guan started as a provision stall along a five-foot way at Chin Chiew Street selling tidbits and bak kwa. The founder, Kay Eng had learnt how to preserve meats from his mother.[8] However, he was responsible for developing the recipe for Lim Chee Guan's bak kwa marinade.[9] After 18 years of operations, Kay Eng moved his stall to New Bridge Road in 1956.[10] As reported by Channel News Asia, Lim Chee Guan was also operating from 61 Pagoda street in 1980s and 1990s.[11]
Expansion
Lim Chee Guan's flagship store is situated at New Bridge Road.[12] The Straits Times reported that Lim Chee Guan had three outlets in the Chinatown area by the 1960s.[13] By 2020, Lim Chee Guan has four retail outlets in Singapore, two of which are located outside of Chinatown.
The Lim Chee Guan outlet at Jewel Changi. Photo from Facebook.
Outlets
In a 2009 interview with Life!, Rod Lim shared that Lim Chee Guan chose to open at ION Orchard to target tourists and a younger Singaporean demographic.[14]
| Year opened | Outlet | Refs. |
|---|---|---|
| 2019 | Jewel Changi Airport | [15] |
| 2009 | ION Orchard | [16] |
| - | People's Park Complex | - |
It is not known when the People's Park Complex outlet opened.
Manufacturing process
Lim Chee Guan has since shifted production from its stores to a manufacturing facility at Pandan Loop.[17][18][19] According to Google maps, Lim Chee Guan 林志源 Food Industries Pte Ltd still operates from that location as of June 2020.
Traditional methods
While the raw pork is mechanically sliced and minced, the other processes such as spreading the meat to cook,[20][21] marinating and grilling the slices over charcoal are still done by hand.[22][23][24] In an interview with SALT Magazine that was published in 2018, Rod Lim, the second-generation owner of Lim Chee Guan, said:[25]
"We are very stringent with the grilling, all the staff doing it needs [sic] to have at least a few years of experience."
On top of the production facility, The Straits Times reported in 2014 that Lim Chee Guan's flagship store in Chinatown has a designated grilling station.[26]
Succession
Second & third-generation owners
Rod Lim inherited the business from his father, Kay Eng when the latter passed away in 1988. His two older sons, Benny and Jerre, have been involved in running the family business since finishing their university studies.[27] In a video interview with MissTam Chiak that was published on 21 October 2016, Benny and Jerry introduced themselves as the third-generation owners of Lim Chee Guan, also stating that their father was "still actively involved in the business".[28] Benny and Jerre each have two children of their own.[29]
References/ Citations
- ↑ Ant Group. "Bak kwa specialist Lim Chee Guan’s 68-year-old Rod Lim behind the family business and success: “I don’t want to fail my father”". Medium. August 21, 2019. Accessed on 8 June 2020.
- ↑ SPH Razor. "Queueing for bak kwa despite rain (Bak kwa prices Pt 1)". YouTube. July 26, 2013. Accessed on 8 June 2020.
- ↑ TODAYOnline. "Chinese New Year Bak Kwa Queues". YouTube. February 5, 2013. Accessed on 8 June 2020.
- ↑ "LIM CHEE GUAN FOOD INDUSTRIES PTE. LTD.". OPENGOVSG. Accessed on 8 June 2020.
- ↑ "LIM CHEE GUAN FOOD INDUSTRIES PTE. LTD.". BIZDIRECT. Accessed on 8 June 2020.
- ↑ "Steeped in heritage". SALT Magazine. January 1, 2018. Accessed on 8 June 2020. Retrieved from Press Reader.
- ↑ Huang Lijie. "Bak kwa king". The Straits Times. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.
- ↑ Tan, Annette. "The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years". CNA Lifestyle. January 29, 2019. Accessed on 8 June 2020.
- ↑ Huang Lijie. "Bak kwa king". The Straits Times. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.
- ↑ Tan, Annette. "The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years". CNA Lifestyle. January 29, 2019. Accessed on 8 June 2020.
- ↑ Tan, Annette. "The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years". CNA Lifestyle. January 29, 2019. Accessed on 8 June 2020.
- ↑ Tay, Tiffany Fumiko. "Businesses given green light to reopen on May 12 need not seek MTI approval". The Straits Times. May 6, 2020. Accessed on 8 June 2020.
- ↑ Huang Lijie. "Bak kwa king". The Straits Times. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.
- ↑ Huang Lijie. "Bak kwa king". The Straits Times. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.
- ↑ Yip Jieying. "Jewel Changi Airport Restaurants Like A&W & Lavender Bakery Open Today, Here’s What To Eat". 8days. April 11, 2019. Accessed on 8 June 2020. Retrieved from TODAY.
- ↑ "Lim Chee Guan Bak Kwa's Grand Opening @ Ion Orchard". SuperFineFeline. October 12, 2009. Accessed on 8 June 2020.
- ↑ Chen, Celine. "How bak kwa is made". The New Paper. February 8, 2013. Accessed on 8 June 2020.
- ↑ "Food Factory @ 230 Pandan Loop". iCON Engineers. Accessed on 8 June 2020.
- ↑ Miss Tam Chiak. Facebook. October 21, 2016. Accessed on 8 June 2020. Retrieved from: https://www.facebook.com/watch/?v=1139342402823879
- ↑ "On The Red Dot 2019/2020 - EP37". meWATCH. February 4, 2020. Accessed on 8 June 2020.
- ↑ The New Paper. "Lim Chee Guan - Keeping it Traditional". YouTube. February 1, 2013. Accessed on 8 June 2020.
- ↑ Chen, Celine. "How bak kwa is made". The New Paper. February 8, 2013. Accessed on 8 June 2020.
- ↑ Tan, Annette. "The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years". CNA Lifestyle. January 29, 2019. Accessed on 8 June 2020.
- ↑ Yip, Lynnett. "What is bak kwa, and why do Chinese, Malaysians and Singaporeans crave it at Lunar New Year? Hint: it’s a little like jerky". South China Morning Post. February 1, 2020. Accessed on 8 June 2020.
- ↑ "Steeped in heritage". SALT Magazine. January 1, 2018. Accessed on 8 June 2020. Retrieved from Press Reader.
- ↑ Quek, Eunice. "Grilling Bak Kwa". The Straits Times. January 31, 2014. Accessed on 8 June 2020.
- ↑ Huang Lijie. "Bak kwa king". The Straits Times. September 3, 2009. Accessed on 8 June 2020. Retrieved from Sammyboy.
- ↑ Miss Tam Chiak. Facebook. October 21, 2016. Accessed on 8 June 2020. Retrieved from: https://www.facebook.com/watch/?v=1139342402823879
- ↑ Tan, Annette. "The story of Singapore bak kwa specialist Lim Chee Guan goes back 80 years". CNA Lifestyle. January 29, 2019. Accessed on 8 June 2020.