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Featured In 2 Guides
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It doesnt take CRAZY rich Asians to be KUEHzy! 😎 . Back at Toa Payoh Lor 5 for some yummy Ang Ku Kuehs! Going at just $1 per piece, these traditional handmade kuehs are indeed attractive! 😍😍😍 . Previously had the classic peanut Ang Ku Kueh so this time round, we got the Salted Bean, Durian & Green tea flavours! 😉 . As expected, their innovative Ang Ku Kuehs were just as gratifying as the classics! 👍🏻👍🏻👍🏻 Really liked the mochi-like skin that was not overly sticky to the teeth (maybe cuz they were a tad oily 🤣) Totally didnt mind the uneven thickness (evidence that these are handmade 👏) cuz the fillings were good & generous too! 💕 . Green tea flavour was quite rich but equally sweet, which masked the astringent taste of tea. 💚 Durian was quite mild (not the real pulp kind, as expected from the price point 😂). Having the salted bean AKK was a good change in taste profile after the sweet ones! 👍🏻 . Still a delightful eat! 😋
serene
18w
🎶Got me looking so KUEHzy right now~ your love’s got me looking so KUEHzy right now~🎶 . Perhaps it’s really inherited from our heritage that explains my family’s love for Teochew-style kuehs like these! ❤❤❤ Nested at a corner of Nghee Huat Eating House coffeeshop at Toa Payoh Lor 5 is Hong Shan Ang Ku Kueh, a 30-year-old name selling a variety of traditional kuehs freshly made at the stall. The irresistible aroma & pretty colours of the kuehs just lures you in! 😍😍😍 . Had the Png Kueh ($1.40) as well as the classic peanut Ang Ku Kueh ($1). Donning a pretty pink coat 💕, the rice flour skin of the Png Kueh was sufficiently soft & did not have the rubbery texture. The filling was definitely the star of this kueh - a fragrant mix of savoury glutinous rice fried with dried shrimps, dried mushrooms, peanuts etc. 😋😋😋 With a little sweet sauce & chilli drizzled to enhance the overall taste, this made quite a good eat! 👍🏻 Except that I think this filling had some Chinese celery which I personally dislike. 🤣 . Their Ang Ku Kueh was really enjoyable! ✔✔✔ Albeit slightly thick in some areas (uneven distribution cuz they are all handmade), the beautiful crimson-red skin was so soft & mochi-like that it didn’t mind it at all. 👌🏻 The generous peanut filling added a good crunch & was extremely fragrant! 🤤🤤🤤 Totally my kind of snack! ❤ . Besides the traditional filling like peanuts & sweet/salted bean paste, they also have innovative fruity flavours like green tea, mango & even durian! Although Ji Xiang & Poh Cheu still ranks top on my list, this is definitely one of the better & noteworthy AKKs I’ve had! 👍🏻 . What a delightful find in the heartlands! 😋
serene
19w
Authentic Teochew Kueh Made From Scratch! Soon Kueh. Read more: https://www.misstamchiak.com/hong-shan-ang-ku-kueh/
Maureen
22w
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Hot 100 2019
Featured In 2 Guides
Nasi Lemak Nasi lemak, fried chicken, fried egg, dried fish, peanuts, housemade sambal & coconut rice - this is dope, totally worth the $11
SheEats
1w
Nasi lemak Yes it’s an almost 14 dollars plate of nasi lemak but is it worth it? I would say it is! Really tender and crispy flavourful chicken fried with their rempah. Great Great sambal with a kick. And the rice is fragrant and lemak. For the portion and quality, I would say 12.80(excluding gst and service charge) is very worth it. I don’t believe that food that is cheaper usually(eg nasi lemak) should be flamed when charged at a higher price. It’s so justifiable due to quality of ingredients as well as location rent. Cheap or expensive, there are a lot of factors and as Long it’s justified, we should support it wholeheartedly.
Terence
1w
Went to try out the Nasi Lemak at the Coconut Club. The Nasi Lemak priced at $12.80 consists of Coconut Rice, Chicken Leg, Ikan Bilis, Peanuts, Cucumber, Fried Egg and Sambal. The coconut rice was fluffy with hints of coconut with a generous portion of Ayam Goreng berumpah with tender meat and crispy skin. Gonna flip table at this point of they only gives 1 piece coz freaking expensive. Dip a bit of the sambal chili for that fiery shiokness. This stall is included in the Michelin guide 2018 Singapore and is awarded a Bib Gourmand status. whoa 😲 That explains the non-stop queue outside the restaurant. They also have FREE home-made drinks outside for ya'll. Here's a tip: grab the free wine 😝😝😝 All in all, I can see the effort put into this plate of nasi lemak but I can get a good plate of nasi lemak elsewhere with all the ingredients, maybe add-ons and the price is still less than this. 😅😅😅
Nicholas
3w
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Pata Negra The main course for both 6 and 8 courses. Iberico pork marinated overnight with three different types of spices — cayenne, cumin and paprika. Hence it was a little spicy to taste. It was also coated with black squid in breadcrumbs and glazed with a reduction of pork stock and apple juice. The pork was really soft and juicy and absolutely delicious. Loved the sweetness of the glaze and the purée complemented it really well.
Maureen
5w
La Cantina Fourth dish for both 6 and 8 courses meal from the restaurant’s Chapter 1: Monochrome. This was my partner’s favourite dish that night and a very close second for me. The dish was inspired by the 25 year old balsamic vinegar used. And it all came about when the chef did bed and breakfast at the place where it was manufactured and it was named after the room he stayed in. We got to smell the vinegar and the chef and staff came out to explain the story and different scents of the vinegar to us before the chef drizzled the vinegar onto our dish. Something like a tortellini but filled with butternut squash. Together with parmesan sauce and topped with almond snow. Really really good and I would have thought that it’ll be jelat but it’s not.
Maureen
5w
Peek A Boo Third dish of the 6 and 8 courses dinner menu from chapter 1: Monochrome. Loved their plating and the whole idea behind their concept. Their decor, food and even up to their wine selections are all in black and white. Loved the rice crisp that covered the white asparagus and mushrooms below. I really enjoyed the crisp and their pickled scallions. So crunchy!
Maureen
5w
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