Talk about the most famous Chwee Kueh in Singapore, and it would usually be a toss-up between Tiong Bahru’s Tiong Bahru Jian Bo Shui Kueh and Bedok Chwee Kueh.

(There are other note-worthy stalls such as Ghim Moh Chwee Kueh and Sembawang Hills Shui Kueh.)

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), in Singapore, famed for its soft, light and supple chwee kuehs.

The stall has been listed in Michelin Bib Gourmand Singapore 2019, the first Chwee Kueh stall to be awarded!

If you want to taste their specialty where it originated, go to its stall in Bedok Interchange Hawker Centre, located just steps from Bedok Mall and Bedok MRT station (East West Line).

(While you are there, other stalls to look out for include Hock Hai Curry Chicken Noodle, Pin Xiang Chicken Rice, Mei Xiang Lor Mee, Teo’s Noodle, Song Zhou Fried Carrot Cake, Lee Kee Goreng Pisang, Inspirasi, and Jefri The Original Botak Chicken Rice.)

Expect nothing else on the menu but their famous Teochew-style steamed cakes served with chai-poh (preserved radish).

Often eaten as breakfast fare, the Chwee Kueh ($0.50 per piece, buy in 2, 3, or 4 pieces) is mainly rice flour and water.

You’ll get your chwee kueh in a paper wrap with a plastic fork.

If you want to buy chwee kueh with the chai-poh separate, a minimum of 4 pieces is required. For takeaway, add $0.30.

Once steamed, it forms a silky-smooth appearance, firm jelly-like texture, and a subtle sweet taste. For first timers, imagine an egg custard – a Chwee Kueh is a tad firmer.

Okay, since I had Jian Bo since growing-up days, I would say Bedok’s has a softer, more wobbly, almost melt-in-mouth texture. (But Jian Bo has more fragrant chai-poh and tasty chilli).

The aromatic and nicely browned chai-poh topping plays an equally important part in the dish.

Chopped to bits, the pickled radish is slow stewed in vegetable oil, minced garlic, shallots, dried shrimps, soy sauce, sugar, seasonings, and sesame seeds.

It is not mushy but has a light crunch, and the toasted sesame seeds add a nice aroma and flavour. Add a bit of the sambal chili with a pronounced dried shrimp taste for some gentle heat.

You would notice a mini-’pool’ of oil at the bottom, but well, it is an important component that makes humble dish more flavourful.

Enjoy the legendary soft and supple chwee kueh where it all began.

Bedok Chwee Kueh 勿洛水粿
208 New Upper Changi Road, #01-19 Bedok Interchange Hawker Centre, Singapore 460207
Opening Hours: 6:30am – 6:30pm (Mon – Sun)

Other Related Entries
Michelin Bib Gourmand Singapore 2019
Ghim Moh Chwee Kueh (Ghim Moh)

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