Mr Goh Leng Chia, the second-generation owner of the well-known Singapore zichar restaurant Ah Orh Seafood, died on Feb 8 at the age of 77. The family-run restaurant, located in Bukit Merah, has been part of Singapore’s food scene for decades.
According to a Lianhe Zaobao report, his older son, Goh Maih How, 50, shared that Mr Goh was hospitalised in early 2026. Doctors found that there was excessive fluid in his lungs, and he had to keep going in and out of the hospital for treatment. Although his condition improved for a while, he was admitted again on Jan 23 after developing a fever. He remained in the hospital until he passed away.
Mr Goh leaves behind his 76-year-old wife, three children, and four granddaughters. His three children are currently running Ah Orh Seafood. His daughter, Goh Chiew Buay, 52, manages the restaurant, while her two younger brothers are in charge of the kitchen.
His wake is being held at Block 118A Jalan Membina, very near the restaurant’s location. The funeral will take place on Feb 13.
A Long History of Ah Orh Seafood in Singapore
Ah Orh Seafood has a history that goes back to 1919. It first started as a bak kut teh stall at a market in Merchant Road. In 1965, the business expanded its menu to include zichar dishes. In 1980, it moved to the now-defunct Ellenborough Market Hawker Centre. Later in 1997, the restaurant shifted to its current location at a Housing Board block void deck in Jalan Bukit Merah.
Even after handing over the business to his children in 2015, Mr Goh continued to spend time at the restaurant and remained a familiar face there. The restaurant is known for its traditional Teochew dishes such as cold crab, steamed pomfret, braised duck, oyster omelette and yam paste.
In a Facebook post, hawker Melvin Chew of Jin Ji Teochew Braised Duck and Kway Chap at Chinatown Complex Food Centre described Mr Goh as the “heart and soul behind Ah Orh Seafood”.
Mr Chew said: “A dedicated hawker and a humble man, Uncle Ah Orh devoted his life to his craft, building Ah Orh Seafood into a name loved by generations. His hard work, passion and kindness touched countless lives in the food community and beyond.”
