Loyal fans of Lau Hock Guan Kee Bak Kut Teh, Fish Head Curry & Steam Fish, we’ve got sad news for you. Today (June 30) marks the last day of the eatery’s operations, after 44 years of serving up piping hot bowls of bak kut teh to hungry customers. As a result of labor shortage issues, the restaurant — which started from humble beginnings as a street stall on Dunman Road in 1973 — will whip up its signature pork rib broth and curry fish head one last time today. Even so, they’ll only open for half a day.
After moving to its current space at 328 Joo Chiat Road in 1985, the eatery faced a manpower shortage as it was unable to retain its employees for the past few years. Even though relatives tried to help out in the family business, it was just too unsustainable in the long run.
Before Lau Hock Guan Kee shutters for good today, many long-time patrons arrived at the restaurant over the week for a final taste of its dishes, according to The Straits Times. Customers also penned tributes to it and put up photos reminiscing memories online.
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