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A Family of Foodies
As Kheng's, we've always been fussy about good food.
Maybe it's just in our blood.
From Kaya Cake to Quiche Lorraine
Our story began in a four-room flat in the '70s, where Joseph and Irene Kheng baked one of the most delectable, simple, and oldschool kaya cakes.
Their delicious treats drew people from across the island, and their business flourished through word of mouth, even funding their annual holidays.
A Legacy of Great Food
Two generations later, Joseph and Irene's spirit of keeping things simple, delicious, and homemade has been passed on to the next generation of Khengs.
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Their son Chris (a trained chef) and his son Cameron (a picky eater) have teamed up to revive the Kheng’s family legacy, this time not with cakes, but with artisanal quiches and tarts.
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