The Finest Kueh in Singapore

The distinctive set of traditions and foods that make up each culture identify it. However, kuehs, a collective noun for traditional bite-sized treats that can be either sweet or savory, are loved by people everywhere throughout Singapore and Southeast Asia, providing a common thread. Read on to learn where to locate the greatest traditional kueh throughout the island because these treats have been a Singaporean favorite for decades.

Kueh, a pleasant and varied group of regional snacks and sweets, is a key component of Singapore’s diversified culinary landscape. These delicious sweets represent the cosmopolitan spirit of the Lion City and are more than simply cuisine; they are also a part of the nation’s cultural history.

You’ll come across a fascinating variety of kueh as you stroll through the energetic streets and marketplaces of Singapore, each with its own distinctive flavors, textures, and tales. In this introduction, we’ll set out on a quest to explore the enticing world of kueh in Singapore, learning about its historical development, many varieties, and the personal connections that have shaped this sweet and salty snack into a distinctive aspect of the country’s culinary culture.

Best Kueh in Singapore

1

House Of Gandos Traditional Malay Kueh

Despite the fact that the House of Gandos Traditional Malay Kueh is known for its Gado-Gado, regular diners also come here for the Gandos, a soft, creamy rice flour and coconut delicacy that is covered in orange sugar. The Agar Agar Gudil, a plastic bowl of palm sugar jelly you can eat into with touches of caramel and butterscotch, will win the hearts of sweet tooths everywhere.

Makcik was super friendly. Tried their Gandos Kelapa & Gandos Ubi, as well as Agar-Agar. Surely will come again. – Khairil Azmi

2

Rempapa

We’d like to draw your attention to Rempapa as the majority of the entries in this collection tend to just provide traditional kueh without a place for you to sit down and enjoy your eats. You’ll discover a mix of favorites here, including the perennially famous, ultra-springy Kueh Kosui, the invention of chef Damian D’Silva. We know because we’ve eaten a few of these tempting gula melaka bits even after feeling completely satisfied by our lunch. The selection of kuehs on the Kueh Platter varies based on what’s available; on some days, you could even discover the flavorful Durian Bingka.

Great dining experience. Dishes are tasty and bring our taste buds to another level. The service staff is attentive and helpful. Will definitely visit again. – Jeanette L

3

Ji Xiang Confectionery

Ji Xiang Confectionery began in the 1980s as a home-based company selling ang ku kueh, a crimson-hued confection from Fujian, China, that is packed with peanuts and mung beans. It is now consumed as a common snack. The stall imitates the sticky rice skin being more greasy in the Southeast Asian variation.

Over time, the family company grew into a bigger enterprise in Everton Park. Ji Xiang has now expanded its selection of kueh fillings to include items like maize, coconut, and yam. Ji Xiang also creates ka ta kueh, which are larger versions used for religious offerings and full-month celebrations, in addition to the palm-sized red treat.

It was a great experience to be able to do hands-on for the Rainbow Ang Ku Kueh workshop! It was a great session of team building and all the staff at Ji Xiang were friendly & amazing! All of us had fun gaining knowledge of Ang Ku Kueh and the taste of it was really delicious! Will definitely be back again for more workshops with them! Highly recommended for corporate team building! Do check out Ji Xiang for the various classes! – Alan Brent

4

Lina Confectionery & Trading

The only people who are aware of Lina Confectionery & Trading are those who frequent the neighborhood because of its well-known neighbor, Keng Eng Kee. The vintage shop, established in 1989, specializes in kueh kueh and traditional, hand-made candy. However, if you’re here for an after-dinner snack, you’ll undoubtedly find Nonya kueh like the Kueh Bika Ambon, Lemper Ayam, Kueh Lopis, Kueh Sarlat, Steam Lapis, and Onde Onde available. Here, the Indonesian Kueh Lapis (in three flavors, no less!) is their best-selling item.

Lina’s kuehs are excellent: authentic kueh; moist and tasty.. it definitely isn’t factory churned out but made on site!! The sarlat the steamed lapis are super Yummy. – Xiaoli Chan

5

Deli Maslina

What began as a modest booth at a local restaurant grew into a full-fledged bakery specializing in the skill of baking traditional Indonesian kuehs, cookies, and cakes.

The kueh lapis, which is made here and can be ordered with prunes, Nutella, or rempah spices, is one of the most well-known dishes. Additionally, Deli Maslina keeps up the tiresome custom of wrapping kuehs with banana leaves. The kueh jongkong, which combines rice with coconut milk that has been infused with pandan, is a unique delight to try here.

Very happy with the treat and experience. Ordered quite a number of boxes for a company event. The items came on time, well packed. The packaging looked gorgeous! And the items were packaged as requested. All the guests were extremely happy with the treat and they only had good things to share. Will definitely order again! – Rizky Wahyu

6

Kuehs and Snacks

The Teochew kuehs are the star of the show at the unassuming store Kuehs and Snacks. These sweets are frequently savory, like the blush-pink png kueh that is filled with bamboo shoots, mushrooms, and prawns. A contemporary interpretation of the png kueh that is black and contains Chinese herbs is also available. The soon kueh, a transparent dumpling packed with jicama and bamboo shoots, and the koo chye kueh, a chive-stuffed kueh, are two further traditional dishes to try here.

The shop is run by two elders. It was the colorful kueh that grabbed our attention when we passed by the shop. The ang gu keuy comes in different flavors. The filling is so smooth and flavorful. The shop is hiring for shop assistance, apply if you are interested. – Wei Wen Teo

7

Hainan Cuisine & Snacks

For more than 40 years, this hawker booth has been handcrafting unique Hainanese kuehs. In the late 1970s, the late Madam Yeoh Min Lin started it; it is currently managed by her son. The yi buah, a sweet glutinous rice flour dumpling with coconut, gula Melaka, and ginger, is one of the region’s most well-known sweets. Other strange dishes include the kueh dai jian, a sweet broth with herbal rice noodles.

Original authentic Hainanese food which you can never get anywhere else. Come early as the delicacy will be disappearing fast. Stall owners are all Hainanese. – David Woon

8

Kim Choo Kueh Chang

The sticky rice dumplings in Joo Chiat’s Kim Choo Kueh Chang are famous for their Peranakan-style sweet pork fillings. Every day, its enormous kitchen also produces a huge number of Peranakan kuehs. Think of steamed cupcakes, kueh bengkang ubi (steamed tapioca cake), and melt-in-your-mouth kueh bangkit cookies.

Bought some blue dumplings, nonya style. Also bought some kuehs ambon. Tasted the food before from their outlet at Katong. Price reasonable. Will br rating these for dinner tonight. Yummy. – Wang Huiyuan

9

HarriAnns Nonya Table

HarriAnns sells Peranakan cuisine and kuehs that are prepared using age-old recipes that have been handed down through three generations. HarriAnns transformed from a basic pushcart in the 1950s to a casual eatery in malls, much as Traditional Haig Road Putu Piring. Here, kuehs continue to stand out.

All desserts are produced by hand using conventional cooking techniques. The ondeh-ondeh with gula Melaka syrup, the colorful kueh lapis sagu (also known as jiu cheng gao or rainbow kueh), and the kueh salat with pandan and blue pea flower-infused rice are some of the most well-liked delicacies here. Ideal with a steaming cup of kopi.

Often came here with my hubby for open fast after visiting Raffles Hospital for our medical treatment. Always satisfied with their local snacks and breakfast menu. Keep making my mouth watering. Hahaha. The service is good for us. – Nunki Ang

Long before it appeared in the Netflix series Street Food, the fourth-generation company was well-known for its putu piring offerings. The company, presently run by Aisha Hashim, began as a small street vendor but has now grown to include a few booths scattered throughout coffee shops and shopping centers. While Aisha’s traditional dessert resembles the Chinese tutu kueh (a steamed rice flour cake), it has a gula Melaka filling and is served with shredded coconut on the side.

Quite tasty – we had ordered the original, peanut, and brown coconut. The original is probably my favourite along with the coconut. The texture of the rice flour isn’t as dense as Tutu Kueh. Will certainly order again. – Andrew Lim

In conclusion, kueh in Singapore is a celebration of the country’s cultural variety and culinary skill as well as a delicious array of snacks and sweets. Each bite, whether sweet, savory, or in-between, has a distinct flavor and creates a sensory experience that is as varied and rich as the fabric of this thriving city-state. The history of kueh continues in the hearts and palates of Singaporeans, who cherish the culture and traditions that have helped to create this delicious dish a genuinely iconic part of the city-state’s culinary environment.

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