10 Places To Get Chwee Kueh In Singapore
From Jian Bo, Bedok Chwee Kueh, Taman Jurong, Ghim Moh To Sembawang Hills Shui Kway
Chwee Kueh 水粿 while being a relatively known breakfast dish in Singapore, is also fast-diminishing. With the exception of a couple of famous brands opening up branches or franchises around, indie stalls are getting hard to find. This is because the older hawkers are finding it hard for the younger generation to take over this labour-intensive work.
The Teochew dish comprises of steamed rice cake topped with preserved radish known as chai poh, and served with chilli sauce. While traditionally made with pork lard, many stalls are replacing with healthier alternatives. One main characteristic of Chwee kueh is that the rice flour mixture are steamed in silver small bowl-shaped containers, and scooped out fresh when ready-to-serve.
There are several others which are actually under the same umbrella as Bedok Chwee Kueh, so I didn’t include them in:
- Bedok Chwee Kueh 勿洛水粿 - Bedok Chwee Kueh is a popular stall with branches island-wide (Clementi 448, Chong Boon Food Centre, Chong Pang Food Centre, Lorong Ah Soo, Chinatown Food Centre, Ang Mo Kio Ave 4 etc) in Singapore, famed for its soft, light and supple chwee kuehs.
- Jian Bo Shui Kueh - Jian Bo Shui Kueh has become quite synonymous with Tiong Bahru Food Centre, with many calling it “Tiong Bahru Chwee Kueh” unofficially.
- Ghim Moh Chwee Kueh 李老三 - The stall 李老三 at Ghim Moh Market & Food Centre #01-54 is run by Mr. Lee who has been making Chwee Kueh since he was 8, helping his mother and brother in pushing their street food cart.
- Taman Jurong Chwee Kueh - This Chwee Kueh stall got into some limelight due to “Hawker United – Dabao” and Zermatt Neo’s “INSANE 100 Chwee Kueh Challenge”.
- Sembawang Hills Shui Kway - While most are familiar with the Tiong Bahru and Bedok Chwee Kueh, could try this stall for something different.
- Pek Kio Handmade Chwee Kueh - This stall at Pek Kio Food Centre got me stopping in my tracks because they serve up both the usual Chwee Kueh ($1.50 for 5 pieces) and a LARGE piece ($1.50 for one).
- Singapore Shui Kueh 新加坡水粿 - If you are at Whampoa and hungry that early in the morning, Singapore Shui Kueh starts operations at 4:30am supposedly.
- Xiang Xiang Chwee Kueh - There are two stalls of Xiang Xiang Chwee Kueh, located at Whampoa Market and Bedok South.
- Kovan Chwee Kueh 口味水粿 - While the stall is called “Kovan Chwee Kueh”, it is located at Bendemeer Food Centre and enjoys a steady stream of customers.
- Tiong Bahru Chwee Kueh - Not to be confused with Jian Bo Chwee Kueh, Tiong Bahru Chwee Kueh is located at the basement of TANGS, and managed by Fei Siong Group.
8 Chwee Kueh Stalls In Singapore To Try
Over 60 years of heritage goes into the recipe at this Ghim Moh stall
Whether you call it chwee kueh or shui kao, there’s no doubt that these steamed rice flour cakes served with preserved radish and a mouthwatering, spicy chilli fall under the umbrella of traditional breakfasts we all know and love.
From heritage sellers to crowd favourites sporting long queues, here is where to get chwee kueh in Singapore:
- Kovan Chwee Kueh - A popular favourite at Bendemeer Food Centre is Kovan Chwee Kueh, serving up fragrant rounds topped with preserved radish cooked in vegetable oil. Prices start at $1.50 for five pieces, with an additional scoop of chye poh priced at $0.20. Some tout their kueh as slightly firmer than most, so do get your fill if you enjoy your kueh with some bite.
- Xiang Xiang - Xiang Xiang is run by an auntie who makes you feel right at home as you order some of their kueh, priced at $1.50 for five pieces. The homemade chye poh definitely has some bite, complementing the QQ kueh rounds. Their chilli here is also housemade, with umami dried shrimp in the mix—a must to go alongside your order.
- Bedok Chwee Kueh - Bedok Chwee Kueh is definitely a popular name as the stall has multiple outlets around Singapore. The OG, however, in Bedok, has an all-day-long queue, as fans line up for their bigger-than-usual rounds, and extra-oily chye poh topping. Prices start at two pieces for $1, and go up to four pieces for $2.
- Ah Mah Chwee Kueh - A traditional dessert stall that also sells Teochew kueh is a bit of an oddity, but that’s what you can expect at Ah Mah Chwee Kueh. Located at the slightly ulu Jalan Batu Hawker Centre, fans say that dining at this stall makes the journey worth the trip. At $2 for five, each silky disc is overloaded with chye poh, for all you fans of preserved radish.
- Jian Bo Shui Kueh - Jian Bo Shui Kueh is a household name, having been around since 1958. The multi-generational business still makes their kueh fresh daily in Tiong Bahru Market, with 100% vegetable oil as a healthier alternative to lard. The chilli here is praised for its generous dose of dried shrimp, definitely pleasing hae bee lovers. The kueh is also topped with sesame seeds for an extra nutty note that underscores every bite. Priced at $2.50 for five pieces, this may be slightly pricier than the average, but it’s worth the price.
- Ghim Moh Chwee Kueh - Over 60 years of heritage goes into the recipe at this Ghim Moh stall, with the owner making everything by hand till this day. Each piece, priced at $0.50, is extra flavourful, thanks to the use of garlic and pork lard instead of vegetable oil. The radish is definitely saltier than what we’re used to, instead of the sweet chye poh most stalls sell.
- Aunty Chwee Kueh - Having opened in 2020, Aunty Chwee Kueh is quite a new player in the local hawker scene. Situated in Tampines, the stall sells an array of handmade Teochew kueh, from chee cheong fun to soon kueh, and of course, their namesake signature dish. The kueh here is super affordable, at just $1.20 for four pieces, or $2.40 for eight pieces. Fans praise the chye poh for being very fragrant, striking a balance between sweet and salty.
- Pek Kio Handmade Chwee Kueh - If you ever find yourself hankering for extra-large shui kueh, then look no further than Pek Kio Handmade Chwee Kueh. Their XL Chwee Kueh ($1.50) is a palm-sized serving, topped generously with preserved radish that is less oily than most. If you prefer smaller portions, then you can get five regular-sized ones for $1.50 too.
Teochew Chwee Kueh 水粿
Chwee Kueh in Shantou, a city in Guangdong, the historical homeland of the Teochews
Chwee kueh (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
During the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.
To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are almost tasteless on their own, but are topped with diced preserved radish and served with chilli sauce.
