Founded in 1959 by Mr Lee San Ba, they remain among the few artisanal stalls that hand-make the chwee kueh, having done so for over 60 years.
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Also, their rendition is the tiniest, cutest version around.
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Steamed on racks which can hold over a thousand pieces, the rice cake is smooth and soft and moist, yielding easily with grainy sweet flavour.
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Their preserved daikon radish is chunky, stewed with garlic and pork lard, and is juicy and crunchy. Has robust vegetal salty savoury flavour, more pronounced than elsewhere.
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Because of its intensity and relative lack of sweet notes, only a small amount is lifted from the claypot warmer, for each serving. Paired with a sambal belachan that is salty spicy in taste.
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Chwee Kueh
Ghim Moh Chwee Kueh
@ 20 Ghim Moh Road Market & Food Centre, 20 Ghim Moh Road #01-54
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More details:
https://ivanteh-runningman.blogspot.com/2022/08/best-of-singapore-hawkers-chwee-kueh.html