Cheng Mun Chee Kee Pig Organ Soup is a Teochew cuisine specialising in Pig’s Organ Soup and Pig’s Trotters in Vinegar.
Occupying a two units space of a conversation shophouse along Foch Road at Jalan Besar, Singapore. They are open every Tuesday to Sunday from 9 am in the morning till 5 am.
Defining street food
Set as a street food style, a term used to describe a range of ready-to-eat foods and beverages sold and sometimes prepared in public places, notably streets. Usually low in cost compared with restaurant meals and offer an attractive alternative to home-cooked food. Vendors’ stalls are usually located outdoors or under a roof which is easily accessible from the street. The set up is usually basic with low-cost seating facilities while their marketing success depends exclusively on location and word-of-mouth promotion.
Cheng Mun Chee Kee Pig’s Organ Soup at Foch Road, 2015. Source: Deetiles.
Cheng Mun Chee Kee Pig’s Organ Soup at Foch Road with new logo and signboard, 2016
Rebrand or not
Often stereotyped visually as poorer hygiene as compared to restaurant, cafes, fast food restaurants or food court. Cheng Mun Chee Kee have recently undergone a revamp on their logo and signage, little touch up—repainted their walls, re-concrete the floors and have a new toilet.
If you ask me if they need are rebrand? Probably not. Certainly not for authentic food stalls. Not everyone needs a rebrand. I would actually have preferred if they stick to their authentic and old school logo and signboard.
Ugly signages? But they work. If it’s too designed, it will be overcomplicating—alienate everyone and patrons will think the food sucks.
Cheng Mun Chee Kee Pig’s Organ Soup menu with new logo, 2016
Not to be confused with Authentic Cheng Mun Chee Kee which is few bus stops down the road or the other Cheng Mun Kee outlets in Geylang, Guillemard or Circuit Road.
And in an article published in thenewpaper two years ago, it was reported that Mr Chow Mun Chee, 74, owner of Authentic Mun Chee Kee King of Pig’s Organ Soup, set up both stalls (that and Cheng Mun Chee Kee at Foch Road) with different partners and let the owners continue the businesses using the same name.
Pail customised with string to pull and small container attached for waste
Designing a system
A good POS and ordering system seems to be key to their work flow—how fast food can be made and served.
Based on my observation, this is theirs:
—Your orders are sorted by colour coded chips and placed in bowls.
—Once the food is cooked, their server will pay for the food to a centralised cashier and get the money back when you pay them. This, creates, a mobile cashier and no hogging and waiting is needed. They also do cash transactions only.
—The cleaners also has their own pulleys in their pail and seperator.
All the servers will buy the food from this central cashier first
Brilliant. This is design to me. You design a system, you design to make things work better. Not everything needs to be curated, marketed or manufactured. Not every designs need to be taught. They don’t need a nice logo or menu to me. Just readable and relatable would do.
At times we are paying for all the comfort. You can hire a design house to brand the visual identity, menus and uniforms or aprons. You can engage a POS system also. You can have fancy chairs and tables or utensils and platery. You can have air-condition too. But don’t complain if they all are ended up to the cost of the food you are paying for.