Lai Heng Teochew Handmade Kueh (Yuhua Market & Hawker)

Finally had it dining in, unfortunately while it isn't limp while freshly pan fried, the crust was more hard than satisfyingly crisp. It's not bad but since it's hot it's rather difficult to eat, I'd rather chow down on the cooler steamed ones

For those who have been too Swatow, you will know that Soon Kueh and Koo Chai Kueh there are pan fried, cut open and served with chilli sauce. This stall which recently got their Michelin Bib Gourmand is true to their Teochew roots and will pan fry your kueh for you for 10 cents more.m so $1 per kueh.

So the kueh is now crispy on outside, soft and chewy on the inside. The filling is a mixture of bamboo shoots and jicama. Unlike most others, there is no overpowering taste of pepper. It is sweet and crunchy jicama although I wish there would be more dried shrimps. The Koo Chai Kueh is nice as well, with fresh chives and dried shrimps. This one I would recommend not to pan fry as it ends up very greasy from the extra oil in the chives filling. The portions are small, literally you can finish off each with one mouthful. And as my breakfast kaki commented, if the Soon Kueh is good, you don’t need chilli and sweet sauce.

Well done Lai Heng! Certainly coming back for more.

Massive price hike, from 70 cents to 1nett now. The queue isnt affected too much tho. The cabbage Kueh is better panfried, the chives Kueh is less crispy.

Please please please don't order the soon Kueh. Tasteless and peppery, their other stuff are MUCH better

Soon kueh wasnt v impressive for their standards, but their cabbage and chives kuehs keep us coming back. The cabbage one is more flavourful, and stands alone while the chives one is milder and doesnt have the bite, which means it's perfect with their sweet chili and soy sauce. They're popular tho so the queue sometimes discourages us, but the food quality is definitely there and consistent

The soon kueh.

Read more: https://www.misstamchiak.com/lai-heng-handmade-teochew-kueh/