About Us

Hai’s Roasted Meat Supplier Pte Ltd

Far from being a sunset industry, food manufacturing continues to occupy a special place within local businesses. Contributing to the culinary wonderland reputation of Singapore, a new wave of passionate individuals has stepped forth in forging new grounds ahead. Ones like Mr Luo Liang Hai, leading his team at Choong Kee Roasted Food Industries in keeping the supply of traditional roasted meats going all year around island wide.

Started way back in the kampungs of Sungei Tengah in the 1970s, Mr Loh Chuen Ching – father of Mr Luo Liang Hai, began with retail of roasted meats. Gradual increase of business volume and land reclamation needs saw the family move to Woodlands Park D in 1980, occupying a premises of 1,200 square feet. In 1996, the team moved to its present location at Blk 15 Woodlands Loop where it has maintained daily operations for the past 18 years.

As a traditional roasted meat specialist, Choong Kee Roasted Food Industries manufactures and delivers island wide its range of delectable meats. From hawker centres, markets and coffeeshops to cafes and restaurants, the team also caters for Chinese festivities such as Lunar New Year, Hungry Ghost Festival and many other customary occasions. Specialising in Roasted Pig, Crispy Skin Piglet, Chicken and Duck in different styles, 三牲 (three sacrifices) and 五牲(five sacrifices) are also frequently requested for items. Since 2002, Choong Kee Roasted Food Industries also produces seasonal batches of Bah Kwa during Lunar New Year – demand always exceeds supply as only fresh pork is used during preparation.

Sharing on Choong Kee’s progress through the decades, Mr Luo Liang Hai says that with technological Improvement, the team is geared towards productivity and innovation to keep up with the increasing demand. Faced with labour constraints, he says that use of machinery allows for many processes to be automated, resulting in less man-hours needed to monitor roasting processes. Even so, the team maintains a 364 day operation all through the year – working hours from 12:30am to 3:30am, 4:00am to 5:30am and 8:30am to 9:30pm sees the team roast, deliver and prepare for each day’s orders.

Stepping up in 2007, Mr Luo has leveraged on management techniques in the past seven tears while growing Choong Kee’s position in the food manufacturing industry. Focusing on quality control and manpower planning, SOnsIstent quality Is achieved while efficient planning reduces fatigue and wastage. He shares that Choong Kee Hoasted Food Industries has plans for further expansion in both size and scope of products – something which v MI lovers in Singapore can all be thankful for.