Old Chang Kee

[Andrewgoh]

I agree with pianist that in the end its the landlords like capitamall trust, fraserct that benefits. Take for example breadtalk, their average daily revenue is about $1mil/per day (imagine all the money coming in from ramenplay, dingtaifeng, their foodcourt, breadtalk and toastbox) superb topline (if not wrong gross margins about 50%) but after that u look at the net profit margin <5%.. all kena eaten up by rental cost. Miss the days where currypoks were 3 for 1 dollar :x

(Not vested in this stock)

[valuehunter]

With current price at $0.540, up from $0.370 when the 5c/share dividend was first declared last week, it's really amazing how a generous dividend can do wonders to the stock price.

[pianist]

what is the valuation at current price? pe pb

[Andrewgoh]

From bloomberg: p/b 2x and eps for 0.03 nv really dig that deep.. I rather take MCD over OCK anyday~

[VestedInterest]

The warrant holders are converting because of the dividend. Think it is on track towards a mainboard listing, this could be the first step.

[pianist]

Singapore, March 5, 2013

Like a long-awaited missing piece in the diverse jigsaw that is the local dining scene, food trucks are finally revving into high gear here. While it is not quite a new phenomenon - the image of a middle-aged uncle peddling curry puffs from the back of his van is still a lingering memory - recent entrants to the scene are giving the mobile food service concept an upscale gourmet boost with quality ingredients and a la minute cooking.

The latest among them to set up shop is Kerbside Gourmet, which has been parked at the Singapore National Museum since last Wednesday. Its founder Ee Poh Luan, 48, who left her communications job of 20 years to go back to culinary school last year, said: "Sometimes you may want to eat a well-cooked gourmet meal at your desk, but you can't walk into a nice restaurant and tell them you want to do a take-away."

Her food philosophy is to "make the familiar exotic, and the exotic familar", she says, by using better-quality fish such as seabass and including more greens in her rendition of familiar local favourites such as nasi lemak, for instance. Conversely, she wants to bring dishes that you typically see at a fine-dining restaurant, such as duck leg confit, down to the street level in take-away boxes, "so people can squat by the roadside and eat".

Karen Cheng, 37, who runs The Travelling C.O.W.(bottom picture), a three-month-old food truck that doles out freshly cooked Western bistro fare from its built-in kitchen, says: "People in Singapore are starting to appreciate the outdoors, and eating outdoors, more. If you look at restaurants with alfresco seating or in the parks on the weekends, they're always packed."

The National Environment Agency (NEA), which grants the food wagon licences, says only five licensed mobile food wagons are now operating, including the two mentioned above.

Two others are run by chains such as Mr Bean and Old Chang Kee and the fifth is an independently-run business selling pre-cooked items such as curry puffs and fried beehoon.

Besides the NEA, food truck operators need to get clearance for their vehicles from the Land Transport Authority; their requisite back-up kitchens, where food is prepped and plates are washed up, must be green-lighted by the relevant authorities.

[brattzz]

Saw OCK's puff truck at Marine South Pier, quite a big truck too, beats paying rents!

[CityFarmer]

OCK seems working hard with business ideas. I noticed that OCK put up breakfast set cost $1-2 per set in the morning. I am one of its customer, and pretty good and value-for-money

[brattzz]

problem is i eat ock n A1 puffs, i prefer A1!!
if A1 also listed, i also buy in!!

[VestedInterest]

problem is i eat ock n A1 puffs, i prefer A1!!
if A1 also listed, i also buy in!!

A1 puffs juicy and nice but very oily. It seeps through the pastry onto the wrapper.