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Both the black and white versions are excellent, though the white probably won’t be as crispy as some may be used too elsewhere. The best part of the dish is the homemade chai tow kway itself, which is definitely the most robust & flavoursome I’ve had anywhere.

Bib Gourmand (Michelin Guide Singapore 2019)

Heavens #01-26

#50 of Top 50 World Street Food Masters

#45 of Top 50 World Street Food Masters

Comforting, almost like a grown-up Myojo Ramen Char Mee. And the soup is also excellent, so it’s the best of both worlds!

Original, both in the sense that current stall owner Ms Tan’s late father was the one who invented tutu kueh, and that this is the traditional filling of coconut (they now have flavours like chocolate to appeal to the younger generation)

#26 of Top 50 World Street Food Masters