The Finest Chwee Kueh in Singapore

The modest yet wonderfully tasty meal known as Chwee Kueh is a local favorite in Singapore and is adored by both residents and tourists. This delicious meal represents the amalgamation of several cultures that make up Singapore’s dynamic tapestry and is a monument to the city-state’s unique culinary history.

Chwee Kueh, which means “water rice cake,” is the epitome of Peranakan or Nyonya cuisine, a distinctive fusion of Chinese and Malay ingredients. Small, steamed rice cakes with a soft, smooth, and somewhat chewy texture make up this meal. Chwee Kueh is distinguished by its aromatic and savory preserved radish topping, commonly referred to as “chye poh,” which is stir-fried with ingredients like garlic and shallots to produce a fragrant, umami-rich mixture.

Chwee Kueh is often topped with a considerable quantity of this salty radish combination and a dash of chili sauce for those who want a little spice. It is served in little, saucer-shaped cups. The taste is both soothing and irresistibly wonderful because to the contrast between the soft, delicate rice cakes and the strong tastes of the topping.

Vendors of chwee kueh may be found all around Singapore at hawker centers, food courts, and even in conventional coffee shops. This regional staple is a perfect example of Singaporeans’ love of simplicity, genuineness, and culinary variety in their street food culture. It’s more than just a meal; it’s a piece of Singapore’s culinary past, evidence of the country’s ethnic influences, and a dish that’s a must-try for anybody hoping to experience the real flavor of Singapore’s culinary scene.

Best Chwee Kueh in Singapore

They always get their fill of the modest meal from Pek Kio Handmade Chwee Kueh anytime they’re in the Farrer Park neighborhood. Although the chye poh pieces at this location are a little larger than those in some other places, the extra crunch does go well with the smooth smoothness of the rice cakes.

Chwee Kueh (SGD $1.50 for 5 pieces) @ Pek Kio Handmade Chwee Kueh. Their claim to fame is their hand made chwee kueh available in 2 sizes; a regular wobbly soft version, and an extra-large (XL) palm-sized version of pillowy delight. Often selling out before noon, the rice cakes have a faint grainy sweet flavor. Their preserved daikon radish is crunchy but less sweet than the more popular brands, having a decent vegetal salty savory flavor. – Ivan Teh

Though its devoted patrons might disagree, we believe that more diners ought to be aware of the underappreciated stall known as Xin Xi Chwee Kueh. The chye poh isn’t excessively greasy or salty either, and the chwee kueh here maintains its usual silky texture with enough of bounce with each mouthful.

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It is one of our favorite places in town because the rice cake is produced here to perfection; it is neither too watery nor too solid. On the other hand, the chye poh is sweeter than the typical salty preserved radish, and we adore the fragrant, homemade chili that goes with it.

Chwee Kueh with Chee Cheong Fun. The stall serves homemade Chwee Kueh and Chee Cheong Fun and the best part is that they have a combination of both offerings so that you can enjoy both their specialty. – Peter Lin

The chye poh in this recipe is the ideal complement to the silky-smooth chwee kueh from Bedok Chwee Kueh. Before being carefully cooked in a fragrant pot of vegetable oil, minced garlic, shallots, dried shrimp, spices, and sesame seeds, the perfectly brown preserved radish is cut into tiny pieces. If you want a little heat, the sambal chilli served here has a pleasant, mellow heat that is enhanced by the flavor of dried shrimp.

I always felt that tiong bahru chwee kueh is the best till I tasted this stall. Thanks to my friend who has recommended it. I would say I am surprised on how generous they give chai-poh!! LOVE IT! Their chwee kueh really deserves the praise, it is damn SOFT! My friend is an elderly who don’t really like chwee kueh yet he enjoys eating from this stall. I basically packed another 8 more back after having this. 🤣 Definitely worth your trip down n I will be back! – CC Quah

When you order from Ghim Moh Chwee Kueh, experience tradition. Handmade rice cakes that are simple to pull apart are produced following a recipe that dates back 60 years. Don’t worry if the chye poh serving appears a little sparser than normal. You won’t need much on your chwee kueh because the charcoal-cooked radish bits are fairly salty and savory, so there is no taste compromise.

Coming to this food center always brings immense nostalgia as this is where I grew up as a young child in the 70s till mid 90s. I have a few favorite stalls in this food center that I will come back for again and again up till today. And this is one of them. It is quite an amazing feeling to get to eat something that the stall owners has spent their entire life on – day in and day out. The quality really speaks for itself – the silky texture, smoothness, and tenderness, make this Chwee kueh among my all-time favorites. – CP

Considering that Aunty Chwee Kueh first debuted in 2020, it is seen as a recent addition to the scene. Regulars frequent the stand for its aromatic chye poh, but in addition to chwee kueh, it also sells other favorites like chee cheong fun and soon kueh.

Found this gem of a stall that makes Teochew snacks such as chwee kueh, rice dumplings, yam cake, crystal dumplings etc. Friendly aunty serving. Chwee kueh is probably their best-selling item, but we wanted to try the rice dumplings. These are so filling and full of flavor. Really liked how firm the dumpling was and didn’t fall apart with tightly packed ingredients. Nice for a breakfast snack. – Supreet Kini

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Jian Bo Shui Kueh

One of Singapore’s most well-known chwee kueh booths, Jian Bo Shui Kueh was established by Mr. Wang, who had previously sold his steamed rice cakes out of a pushcart in 1958. Eric Ang, the company’s third-generation owner, is currently in charge. He prepares his Michelin Bib Gourmand-approved chwee kueh in a central kitchen before having them sent to the company’s outlets all across the island. While vegetable oil has replaced the original hog fat in the preserved radish, the overall flavor is still rather outstanding.

Love the steamed rice cakes and super tasty preserved radish and chili sauce. Love even more the nonya rice dumplings with the sweet meat filling. Always stop here to buy some to go after eating at the Tiong Bahru hawker centre. – Elaine C

One of the cheapest restaurants in Singapore is Kovan Chwee Kueh, where you can have five pieces for just S$1.50. The chwee kueh in this instance has a chewy texture that holds its own rather than having a melt-in-your-mouth consistency that disintegrates before you lift it to your lips.

Traditional Chwee kueh at a budget price! Freshly made and steaming hot, it is soft and chewy. The pickled radish (chye poh) and chili sauce blend in perfectly. Costs $1.50 for 5, $1.80 for 6, $2.40 for 8. That is 30 cents per piece. Where else can you get food at such a price in Singapore these days? Located at the popular Bendemeer hawker centre, just next to Boon Keng MRT, this hawker center itself is a hidden gem not to be missed. – Shaik Buhari

In sum, Singapore’s Chwee Kueh is a delicious representation of the country’s culinary diversity and rich cultural legacy. This simple meal provides food lovers a mouthwatering experience with its delicate rice cakes and flavorful radish topping. Don’t miss the opportunity to relish the warming tastes of Chwee Kueh and experience a real sense of Singapore’s street food culture, whether you’re a native or a guest.

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