Jian Bo Shui Kueh
30 Seng Poh Rd #02-05, Tiong Bahru Food Ctr (Map) http://www.jianboshuikueh.com/ 6am – 8pm Daily
This was started in the 50s by Mr Wang, who eventually sold and handed the reins to the Ang family in the 90s., They are by far the most famous chwee kueh stall in Singapore. They are a little corporation by now, with central kitchen operations (making batter and toppings). Each outlet steams it on site and the rice cake is wobbly soft and smooth, something even their competitors can match. But their edge is the topping. The sweet and salty chai po (preserved daikon bits) is fried then braised in a special rempah that includes hints of ground tee po (roasted dried sole fish bones), garlic, shallots and more, which makes them so addictive. Others just use a plain sweet and salty chai po with simple or no spices added. At last count, they have 17 outlets nationwide and are still growing. A second- generation successor, Eric Ang, now helms the show.
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