Katong Chwee Kueh Stall
×Chwee Kueh
Chwee Kueh / 水粿
Why you must eat itA soft white rice cake made by pouring rice-flour batter into small cup-shaped moulds and steaming it. The shape dips in the middle, and there they heap chopped preserved radish (chai poh) fried sweet and salty. The cake is tender and springy, with only a faint rice sweetness; against that plainness the sweet-salt of the radish and the toast of the oil make the taste stand by contrast. Add a little sambal (a hot paste) to taste. A breakfast staple, served four or six to a plate. Plain and light, it is also a good palate-clearer after a run of heavily spiced dishes. A small plate to sit with, breaking up one at a time with a spoon.
Chwee kueh is a Teochew breakfast dim sum, widely loved in Singapore and Malaysia. It is essentially a plain rice cake topped with preserved radish, but the softness of the cake and the frying of the chai poh are where a shop's craft shows. Sold in a corner of the hawker centre that opens early, it often sells out past noon. It can be taken away, but the just-steamed softness is lost with time. Some shops use pork lard, so ask if it matters to you. This stands for the area's plate. Confirm hours and closing days on the spot.
- Nearest
- around East Coast Rd / Joo Chiat
- Hours
- 06:30-14:00 頃
- Price
- S$2–3 for four