About Kim's Seafood
In 1960, it was at Jalan Kayu where Mr Tan under the watchful eye of his elder cousin, masterminded the fine art of frying Hokkien Mee. Five years later, he set up his own stall and in 1971 he moved to Changi Road.
Mention Kim's and anyone in their fifties will probably recall the legendary "Hokkien Mee Master" Tan Kue Kim with gusto. How not to when Mr Tan is style personified - attired in a long sleeve shirt and donning a Rolex watch - while frying, err..... Hokkien Mee ?
Having good business, he then went on to establish his very own Eating House in 1984, engaging a number of chefs to assist him in seafood Zi-Char but business was not brisk. It was then that Mr Tan decided to take over kitchen duties and revolutionize his business. Besides his traditional Hokkien Mee, he also introduced Sambal Kang Kong, Black Pepper Crab, in Hotpot, Claypot Abalone Hokkien Mee, Fish Maw Soup, Spicy Bean Sauce Steamed Tilapia and a host of other detectable items. Since 1988 Mr Tan Hock Yong (son of senior Tan) started to assist & learn his trade while the business took off.
During his boom time in 1992, Mr tan bought over a building in Sims Avenue and named it "Kim's Building" to operate as Seafood Restaurant. Some unexpected factors, Kim's had to stop operating at this particular location and in 1996 Mr Tan Kue Kim shifted his business to Ang Mo Kio Central.
While Mr Tan Hock Yong (Tan Junior) felt that a branch at Kampong Kembangan would serve his old customers well. Thus in the same year 1996, Kim's Place was setup and true enough, the escalating business meant that seven years later, he would have to source for a bigger location.
In 2003, Kim's Place moved to Joo Chiat Place conveniently located in the heart of Singapore; and coupled with a huge car park space. It was no wonder Kim's Place would go on to double their dedication to innovating new dishes, such as Crab Fried with Fermented Beancurd. Cheese Lobsters, Cheese Crabs and XO (Extra Oyster) Hokkien Mee, which retains the original flavour of the Hokkien Mee, while spicing it up with the addition of fresh oysters.
Mr Yong Tan instilled his own modern day managed practices into Kim's and carried on with the rich legacy of his dad. In 2010, he moved Kim's Place opposite (current flagship) and get it air-conditioned to serve the customers better. It's not just Authentic Hokkien Cuisine that you will get at Kim's Place, Hints of Nonya Sauce, Japanese Miso Soup and Western Flavour can also be found in their dishes.