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One Flame, Thirty Years

Starting from a small shop in Johor Bahru in 1996, You Kee XO turned Cantonese roast meats into a family craft. Today, with nine branches, the same methods are still used.

Our Story

From One Shop to Nine Branches

You Kee XO Roast Meats House was founded in 1996 by Chef Lin Jun You. For over thirty years, it has specialized in Cantonese roast meats—clay pot soups, XO roast duck, crystal char siu—using the most labor-intensive methods: traditional open-flame roasting, selected ingredients, and meticulous slow roasting.

Over the years, You Kee XO has grown from a single shop in Johor Bahru into a chain across Johor and Singapore. The restaurant is family-owned & operated, with every branch's flavor overseen by the same Central Kitchen, ensuring that no matter which branch guests visit, they taste that familiar Cantonese flavor.

In the future, You Kee XO will continue to expand—new restaurant concepts are in the works, with plans for Kuala Lumpur, Penang, and Genting.

1996Since

9Branches

30+Years

A Teochew Tradition

Teochew Yam Mooncake, A Thirty-Year Tradition

Since its inception, the chefs have consistently crafted Teochew Yam Mooncakes. The smooth, dense yam filling carries the familiar Teochew flavor and continues You Kee XO's commitment to craftsmanship and tradition.

This flavor comes from the chefs' years of accumulated experience and the annual reunion sentiment.

Two chefs showcasing handmade Teochew mooncakes

Chef handcrafting mooncakes — Hand kneading

Chef focused on making mooncakes — Thirty Years of Craftsmanship

Teochew Yam Mooncake and Gift Box — Festive Sentiments

WHAT GUIDES US

Vision & Mission

愿景

Vision

To become the premier supplier of authentic Cantonese cuisine, preserving traditional cooking techniques and flavors, and providing guests with an unforgettable culinary experience.

使命

Mission

To uphold strict standards, showcasing the traditions of Cantonese cooking; to continually innovate to meet the evolving tastes of customers; to create a warm and welcoming environment for guests to enjoy their meals and create lasting memories.

Six Reasons Diners Keep Coming Back

Why Choose You Kee

Six things that haven't changed in thirty years.

优质食材

Quality Ingredients

Every day's ingredients go through a thorough check—look, smell, select. Anything not up to standard doesn't enter the kitchen.

丰富菜单

Extensive Menu

Beyond Roast Meats, there's Cantonese stir-fry, seafood, clay pot soups, and Suzhou dim sum, ensuring everyone at the table finds something they want to eat.

匠心手艺

Expert Craftsmanship

Roasting, skinning, and carving are all skills passed down by master chefs, never left to machines.

家族经营

Family-owned & Operated

Since 1996, it's been run by the same family, maintaining one standard across nine locations.

值得信赖

Trusted Brand

Locals in Johor have been dining here for thirty years, and visitors are often brought here too.

拓展计划

Expansion Plans

After Johor Bahru and Singapore, Kuala Lumpur, Penang, and Genting are in the plans.

Central Kitchen

Central Kitchen: One Taste Across Nine Locations

From procurement to distribution, all six stages are completed in the same kitchen, ensuring consistent taste across branches.

采购与品质管理

Procurement & Quality Control

The Central Kitchen handles unified procurement, inspecting each batch of ingredients before storage.

储存与分类

Storage & Categorization

Items are stored by category and preservation needs, with inventory managed on a first-in, first-out basis.

菜单与食谱设计

Menu & Recipe Design

The head chef designs the menu and recipes, standardizing both taste and portion sizes.

食材处理

Ingredient Processing

Washing, cutting, and marinating are all done in the Central Kitchen.

烹调与备制

Cooking & Preparation

Chefs follow standardized techniques and recipes, ensuring consistent flavors.

包装与配送

Packaging & Distribution

Prepared foods are packaged and delivered to each branch on the same day.

食品品质

Food Quality

Only the freshest, highest quality ingredients are selected. The Central Kitchen ensures all meet the restaurant's standards.

环境卫生

Environmental Hygiene

The kitchen and dining areas undergo regular deep cleaning, and staff receive professional food handling training. Holds an MBIP eatery rating of Grade A (the highest cleanliness level).

OUR JOURNEY