Kuehstry
Instagram: @gabdominic_kuehstry
Gabriel who has a daytime job, only makes his kueh in the quiet of the night and in limited portions. He pays a lot of attention to the finesse of Nonya cakes and kueh. His Kueh Salat comes with a soft yet densely packed-in layer of blue pea flower coloured glutinous rice with a silky-smooth layer of kaya cake above. The Ang Ku Kueh has a skin that is all at once thin, soft yet resilient. It makes you focus also on his crunchy roasted peanut and salted bean fillings. We love his Kueh Kosui – so wobbly and meltingly soft with enough richness from the gula melaka, dusted with fresh grated coconut. The Rempah Udang is bold with a generous layer of mildly spicy hae bi hiam folded into a soft layer of savoury glutinous rice lined with steaks blue pea flower (Bunga Telang) colour.
Madeleine’s Original Portuguese Egg Tarts
198 Tanjong Katong Rd (Map) 8am – 5pm Daily
They were one of the first few to introduce this way back then. Many have come along and moved out but Madeleine's remain. Their Portuguese egg tarts have evolved over the years. They introduced green tea and even chocolate custard fillings, but the original is still the most popular and of late, they have become extremely light handed on the sugar. It comes with just a noticeable touch of sweetness and the roasty, burnt custard is a joy to bite into. Their crispy and crusty filo style pastry skin is such a contrast and a delight to devour and it's easy on the butter too.
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