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Singapore, September 3, 2010 If ever you’re craving for tasty nasi padang, don’t automatically head for Rendezvous Restaurant Hock Lock Kee at Bras Basah Road. I guess they will have to find our new location over the Read also: Reviews for Rendezvous
It’s not that the food there isn’t great anymore.
It’s just that the iconic eatery is moving to Central at Clarke Quay in mid-September.
With 75 years of history, one of its fondest memories was when then prime minister Goh Chok Tong ate there post-Sars outbreak in 2003 to encourage people to step out of their homes.
It’s also popular with Hong Kong celebrities like Chow Yun Fat, Stephen Chow and Jackie Chan as well as local stars Li Nanxing and Fann Wong.
When The New Paper visited the quaint restaurant on Tuesday – its last day of business at the Rendezvous Gourmet Gallery – the place was bustling with an upbeat energy.
Mr Seah King Ming, the restaurant’s owner, invited us to sit down for a meal and we got to try its famous chicken rendang.
Other signature dishes include chicken curry, green curry and sambal sotong.
Said Mr Seah, 64: “The landlord wanted to take back the land. They didn’t tell us what they wanted to use the land for, they only said that they were going to undergo a revamp. All tenants here have to move.
“We didn’t fight it as there’s no point (in) doing that. But we did get compensation. Let’s just say it’s about two to three months’ rent.”
He admitted that he had expected to renew the lease for another three years when it expired in December.
Mr Seah’s father, Mr Seah Soo Khoon, started the business as a small coffee shop in the 1930s.
Back then, it was a popular meeting place for the British soldiers stationed in Singapore.
From the 1930s to the 1960s, the draw of the eatery was its Western food.
Nasi padang was sold only from the 60s onwards.
Mr Seah’s father died in 1969.
In the 1980s, the restaurant moved to Raffles City while Hotel Rendezvous was being built. The restaurant remained at the mall for 12 years.
Mr Seah took over the business in 1995.
This was because his older brother and sister, who had helped his father to run the restaurant, retired as they were in their 70s.
Then in 1998, after Hotel Rendezvous was completed, the restaurant moved back to its original location.
Now, after 12 years at the location where it first started out, Rendezvous Restaurant Hock Lock Kee is on the move again.
Mr Seah said that pamphlets have been given out to restaurant patrons over the last month to inform them of the change.
But has the move gone down well with staff and customers?
Said cashier Wendy Ling, 45: “I’ve worked here for more than 20 years and it’s okay as we have a good boss.”
Captain Alice Wong, 58, agreed.
Celebrities
She said: “The only thing is that this place is where a lot of foreign celebrities come to when they visit or have concerts here.
“When they come here next, they will be quite shocked to find out that we’re not here anymore.
Internet.”
She added that most of the staff have had their pictures taken with stars like Malaysian actress Michelle Yeoh.
Retiree Tan Yang Chye, 65, who has eaten at the restaurant for more than 40 years, said that he “isn’t sad at all” with regard to the move as “it’s not like the
place is closing down”.
Mr Christopher Lim, a 36-year-old marketing executive who dines there once a month, said that he doesn’t mind the relocation as it’s “even more convenient for
me”.
Mr Seah said the new premises in Central will be slightly smaller.
His current shop space can accommodate 40 tables, while the new restaurant can take only up to 30 tables.
But there’s good news for long-time customers who are nostalgic about the place.
The fittings, fixtures and furniture of the restaurant, including the old tables and chairs, will be moved there.
The main difference between the eatery’s current and new location is competition.
At the Rendezvous Gourmet Gallery, there are only four food and beverage joints.
But at Central, there are more than 30 restaurants and cafes.
Said Mr Seah: “On the contrary, I think business will be better there as there are many offices nearby. So we will also have the office crowd as customers.
“Although we are located three shop units away from Tung Lok restaurant on the second floor, I’m not worried. Each restaurant will have its own customers.”
Nasi Padang
