Covid-19 has claimed many F&B casualties, and as the pandemic wears on, more homegrown eateries are calling it a day. Amoy Street's Swee Kee Eating House, which serves snakehead fish soup noodles, is closing end-May while roast meat specialist Foong Kee Coffee Shop ​​​​​​​is shuttering permanently on June 15, 2021. It has been operating at Keong Saik Road for over 15 years after moving from its previous base at Commonwealth Crescent.

The joint is famous for its Cantonese-style charcoal-roasted duck, siew yoke and char siew, which is made with a cut of pork known as “bu jian tian” (‘no see sky’ in Mandarin, which refers to the pig’s tender armpit area).

Speaking to 8days.sg, Foong Kee’s chef-owner Derrick Wong, 58, confirms that his shop unit has been sold to a “new owner” who is starting their “own business” there.

As for why he’s closing his popular eatery, he says: “Foong Kee needs rest for a long period. More than 20 years’ work, just need rest.” But he reckons that a comeback is still possible in the future, as he quips mysteriously: “Maybe one day lost and found. Start business again later.”

Photo: Tengcc KC/ Facebook

According to Derrick, “Nobody takes over my business and recipe. Do everything by myself until I retire.” When we ask if he would consider selling his brand and recipes, he muses, “Waiting for good offer. Looking for reasonable [sum] and most importantly, must have the heart to run the business.”

He declines to reveal the amount he’s expecting, except to coyly reply: “My English no good me only PSLE, amount don’t tell you (laughs).”

Photo: Edde Edeleden Chan

What to try before Foong Kee Coffee Shop closes for good:

Photo: Ian Low

Photo: Ian Low

Photo: Ian Low

​​​​​​​Photo: Alvin Lim