First time try Shui Kueh. It tastes so good, except a little over salty and oily. But the flavor of the picker is so good, and the steamed hot shui kueh has such bouncy, and Q texture. It pairs perfectly with the soybean milk sell in the same FC. I've tried this Jian Bo Shui Kueh in other place afte
For background information, I am a Thai living in Singapore. I went to this shop to buy their steamed yam cake and shui kueh. I have a basic knowledge of Chinese, good enough to order food from hawker stalls. This lady asked for my order in Chinese and I understood it. I replied in both English and
Established in 1958, this is the famous Jian Bo Tiong Bahru Shui Kueh which made it to the MICHELIN Guide Bib Gourmand for several years. They have quite a number of outlets across Singapore but I think this is probably the best.
The chai po and heh bee (pickled radish & shrimp 🦐 paste) in chilly o
My favorite chwee kueh in town! Craving this so much, so glad I got to eat it today! Highly highly recommend! Very flavorful radish with soft and juicy white rice kueh so good~~
“Love love the chee chiong fun and shui kueh”
The chiong fun is the proper kind that is found in KL (feeding my Malaysian food cravings) and they make it to perfection. Mind you, I had this for takeaway and not at the stall, yet it was so good.
Pictures aren’t too great since I was too excited to
Used to be the best. Standard drop and the amount of oil is madness. Understand that it needs oil for the cai po. But overflowing oil is really not required. Like drinking oil with every bite of the chwee kuay.
The shui kueh taste is still ok but very oily. Don't buy the bak chang (rice dumpling) which is way overpriced for the quality. Other kueh items are average. I think they probably used to be good but now are overrated.
Service is poor. Lady serving gets quite agitated if you don't state your order q
Mediocre. My tastebuds are always hoping to taste the chwee kuay of yore from the old Telok Blangah Market before it renovated, which so far, it has not been reunited with. The toppings are too oily and not of a pleasant texture (sandy and too finely chopped). The taste of the chai po mix is oddly f
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