Singapore food brand Old Chang Kee has been named the overall winner at the Singapore Innovation and Manufacturing Excellence Awards 2026. The recognition celebrates the company’s resilience, innovation, and ability to turn past setbacks into global success.
Singapore’s iconic curry puff brand Old Chang Kee has been recognised as the overall winner at the Singapore Innovation and Manufacturing Excellence Awards 2026. The award celebrates the company’s long history of quality, innovation, and resilience in the food manufacturing industry.
The awards ceremony highlighted brands that have demonstrated strong manufacturing capability, innovation, and long-term growth. Organisers said the selection process looked beyond popularity to recognise companies that have shown the ability to learn from setbacks and evolve.
Founded from a small food stall in the 1950s, Old Chang Kee has grown into one of Singapore’s most recognised food brands, famous for its signature curry puffs. Today, the company operates outlets in multiple countries and continues to expand internationally.
However, the brand’s journey has not always been smooth. During the 1990s, Old Chang Kee expanded rapidly into international markets, franchising outlets in eight countries including Japan, India, and South Africa. While early sales were strong, the expansion strategy proved difficult to sustain.
By 2002, the company decided to close all 24 overseas franchise outlets after they became unprofitable. The move resulted in losses of about S$50,000, marking a challenging period for the business.
Instead of retreating permanently, the company used the experience to rethink its global strategy. Old Chang Kee re-entered international markets in 2005 with a more careful and structured expansion plan.
The new approach focused heavily on quality control and consistency. The company established regional factories to ensure that its signature curry puffs maintained the same taste across different countries. Instead of shipping curry powder, the company began supplying ready-made curry paste to franchisees, making preparation easier and ensuring product consistency.
At the same time, Old Chang Kee introduced a balanced product strategy. Around 70 percent of menu items maintain the brand’s original identity, while about 30 percent are adapted to suit local tastes in different markets.
In a recent interview with The Business Times, Old Chang Kee’s Chief Financial Officer Song Yeow Chung said protecting the company’s core recipe remains a key priority.
“We really want to protect this recipe. It’s from this recipe that we have been able to branch out into other secondary products,” he said.
Today, the brand’s closely guarded curry recipe is reportedly stored securely, reflecting how important it is to the company’s success.
Organisers of SIMEA 2026 said Old Chang Kee’s story demonstrates how resilience and innovation can transform challenges into opportunities for long-term growth.
The award also marks a milestone for the brand as it celebrates more than 70 years of serving its signature curry puffs while continuing to evolve and expand globally.
Source: SMF
