Father-son duo Steven and Gerald Hee built Hee Paradise on heart, heritage and comfort dishes
Step into Hee Paradise, and you might experience a strong sense of deja vu. The corner restaurant at Serangoon Central once housed Peranakan-inspired eatery Kokoyo Nyonya Delights.
After Kokoyo moved to Holland Village in August this year, the space took on a new lease of life. It’s now reborn as Hee Paradise, a casual Chinese eatery serving roast meats, claypot dishes, steamed fish and hearty nasi-lemak plates.
Behind the new concept is a father-son duo with existing ties to the space. Gerald Hee, 29, used to be an investor in Kokoyo. He would often rope in his father, Steven (affectionately known as Uncle Steven), to help out at the restaurant by selling Nyonya kueh.
When Gerald parted ways with Kokoyo, he decided to transform the former premises into an eatery inspired by his father’s love for home-cooked dishes.
Now, the pair run the show at Hee Paradise. Uncle Steven, 64, came out of retirement to co-manage this new restaurant, a family venture named after their surname.
“After retirement, life felt too quiet and I missed the energy and sense of purpose from work,” says Uncle Steven. “I decided to take a leap of faith and pursue my lifelong dream of running my own eatery.”
From construction to F&B
Prior to starting Hee Paradise, Uncle Steven had built his career in the construction industry over 33 years. But he always carried a quiet dream of one day opening an F&B business — a space filled with warmth, conversation and the kind of homely food he grew up enjoying.
Those childhood memories growing in the kampung remain vivid. “I came from a big family of seven siblings and we didn’t have much,” Uncle Steven recalls. “Meat or fish was a luxury — something we only had during Chinese New Year.”
He adds: “I remember vividly how we had to share everything on the table. But those times taught me the true value of food and family.”
That grounding has shaped Hee Paradise’s ethos: Affordable, hearty dishes for all, served with sincerity.
To bring the idea to life, Uncle Steven roped in his son Gerald. An experienced F&B entrepreneur, Gerald had been running Kokoyo and other F&B concepts, such as Eggstop.
He was ready to close Kokoyo’s former premises after the restaurant shifted out, until his father stepped in.
“He encouraged me to keep the venue and to transform it into a business he was passionate about,” says Gerald.
The duo then reimagined the concept. They curated a menu focused on what families would enjoy when dining together, with the goal of gathering loved ones over tasty, honest food.
The menu and what we tried
Gerald consulted long-time friend chef Dee Chan (of The Black Pearl), to refine the recipes and ensure consistency. Chef Dee contributed technical finesse — from dry-aging the roast duck for 24 hours, to perfecting the rempah in Hee Paradise’s beef rendang nasi lemak.
“Even small details, such as how long to age the duck, make a big difference,” Gerald notes. “Chef Dee helped us preserve the authentic flavours my dad loves, while keeping the menu simple and accessible.”
Among the standouts are four of Uncle Steven’s favourites: Nyonya sauce steamed fish (S$7.90), beef rendang nasi lemak (S$10.90), claypot with pig trotter (S$14.90) and roast duck (from S$14 for a quarter).
These dishes represent the meals he longed for, but rarely got to enjoy due to family circumstances. As a result, they remain some of his fondest memories from his younger days.
“Serving these dishes now is a way to honour those memories and share a taste of my childhood with our customers,” says Uncle Steven.
Uncle Steven was also excited to share these dishes with us. The first we tried was the Nyonya sauce steamed fish. The steamed fish is delivered to the restaurant fresh daily and never kept overnight.
We found the fish to be tender and flavourful. It came bathed in Nyonya sauce, which consisted of ingredients such as dried shrimp belachan, shrimp paste garlic, and shallot.
Gerald tells us the sauce was refined by chef Dee for a lighter flavour, as compared to the typical Perankan-style sauce that has a more intense, heavy profile.
The second item we tried was the nasi lemak with beef rendang. Using premium golden-coin cuts of beef, the rendang is slow-cooked for two to three hours in a rempah made entirely from scratch.
This dish was our personal favourite. The coconut rice was fragrant and fluffy, paired with beef so tender it melts in your mouth. Each mouthful was layered with spice and depth, the rempah clearly crafted with care.
The next dish we savoured was the roast platter (from S$12 for small), which came with roast duck, roast pork, and char siu.
The duck is dry-aged for a full day before roasting — a technique that removes gamey odours and ensures crisp, supple skin. “We also inject water into the duck before drying it, to make it juicier and more tender,” says Gerald.
We thought the duck was indeed the standout meat in this platter, being juicy and moist with crispy skin. We enjoyed the roast pork and char siu too.
Hee Paradise’s claypot with pig trotter. Photo: Abdul Rahim Anwar/HungryGoWhere
Next up was the claypot with pig trotter. The pork is braised until perfectly tender, with just the right balance between soft, gelatinous skin and meat that still holds its bite. The braised oyster sauce gravy it came in was well-balanced, being savoury and not too heavy.
We also tried the wanton mee with char siew (S$6). The dish impressed with its bamboo noodles — it’s rinsed in cold water first to create a more springy texture. The char siu is caramelised just right — tender, smoky, and sweet.
All in the family
Now, Gerald oversees the operations and administrative side of Hee Paradise, while Uncle Steven runs the floor with his trademark warmth.
“He’s the QC (quality control) king,” Gerald says, laughing. “He greets customers, checks every plate before it goes out, and makes sure everyone leaves satisfied.”
Even the rest of the family has found a role: Steven’s wife Wendy helps on weekends as their dedicated “kopi-soh” (coffee auntie), while Gerald’s wife Felicia manages finances and supplier coordination.
“Running the business is fun, fulfilling, and tiring all at once,” Gerald admits. “But it’s brought our family closer together.”
“Every customer who walks in is made to feel welcomed and taken care of,” adds Steven. “Most of them know me as Uncle Steven. This isn’t just another chain outlet — it’s a place where we build friendships.”
After decades in construction, Uncle Steven now learns the ropes of F&B from his son — an experience he calls both humbling and rewarding.
“This is my first time learning directly from my son — understanding the ropes and hearing his deeper insights into the industry,” he reflects. “It made me realise that every field has its experts, and I’m truly proud of how far Gerald has come.”
Gerald, in turn, finds new admiration for his father. “At 64, he’s still working ten-hour days with so much passion,” he says. “Sometimes I see him at home applying Koyo (a brand of foot pads) to his tired feet, and it pains me — but I know how much this means to him.”
For both, Hee Paradise has become more than a restaurant. It’s a shared dream realised.
Despite growing popularity, the Hees have no plans to franchise or expand. “We just want to keep one outlet,” Gerald says. “We’re not chasing big profits. Our goal is simple — to survive, serve affordable food, and grow stronger as a family.”
As for Uncle Steven, he hopes his journey inspires other retirees.
“As the Chinese saying goes, ‘活到老，学到老’ (live and learn until one’s old age),” he says. “If I can pursue my dreams at 64, so can anyone. Stay humble, follow your passion, and embrace opportunities — because you never know what the future may hold.”
For more ideas on what to eat, check out this couple’s “healthier” rendition of laksa or this pretty MBS brunch spot.
Tue 9am - 8pm
Wed 9am - 8pm
Thu 9am - 8pm
Fri 9am - 8pm
Sat 9am - 8pm
Sun 9am - 8pm
- Serangoon
Rebecca Wong is a experienced freelance writer whose work has been featured in The Straits Times and Channel NewsAsia, to name a few. She gravitates towards topics like food, travel and human interest stories, and cannot resist a hearty plate of chicken rice or freshly kneaded pizza.
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