Kuehs & Snacks Blk 125 Bukit Merah Lane 1 #01-164, Alexandra Village (Map) https://www.ahmakueh.com/ 8.30am – 7pm Mon
They are Hainanese bakers and the only traditional Hainan cake they make is Yi Bua, that mochi stuffed with coconut and ginger, a festival snack. It is the only other outlet we have come across that offers this heritage bite. But what they do with Teochew and Hokkien kueh, is a celebration. They still use bits of bamboo shoots in the Soon Kueh (very traditional and something that was lost through gentrification of it over the decades by many hawkers). The fillings come bold and savoury with bits of mushrooms and when dipped in the sweet soy sauce, it is a joy in the mouth. The Png Kueh, or pink rice cakes gave us a wonderful surprise. There were slices of ham (western), lap cheong (Cantonese) and mushrooms inside and this one is notches above their peers. They also make a range of gummy soft Ang Ku Kueh, with fillings like yam (orh nee), red bean, salted mung beans, durian, sesame and even coconut. They also offer Shi Kueh (turtle skin texture soon kueh). That is the Hainanese for you, as they take food culture and ideas a notch up.
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.
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