Mention Ghim Moh Market & Food Centre and Ghim Moh Chwee Kueh is bound to come to mind.
Sixty years into the business, Mr Lee began helping his mother peddle chwee kueh from a push cart outside Alexandra Hospital in 1959.
Now, a permanent fixture at the food centre since its opening in the 1970s, he and his wife has been selling chwee kueh to a faithful following with a sixty year old recipe that was passed down by his mother.
Sixty years into the business, Mr Lee began helping his mother peddle chwee kueh from a push cart outside Alexandra Hospital in 1959.
Now, a permanent fixture at the food centre since its opening in the 1970s, he and his wife has been selling chwee kueh to a faithful following with a sixty year old recipe that was passed down by his mother.
Unlike most other chwee kueh stalls, they simmer their chye poh (pickled radish) over a charcoal stove with pork lard instead of vegetable oil. And that is not the only difference which sets them apart from the others; Mr Lee's chye poh leans more on the salty side since no sugar are added as compared to others which are both sweet and savory.
For those who are raised on Bedok Chwee Kueh and Jian Bo Shuih Kueh, you might find this need a little getting used to.
For those who are raised on Bedok Chwee Kueh and Jian Bo Shuih Kueh, you might find this need a little getting used to.
But, the most impressive factor is that their chwee kueh are not the usual run of the mill kind supplied by factories but made from scratch where the batter is mixed and poured into aluminium moulds to be steamed.
The ready chwee kueh would then be scooped from the aluminium moulds and topped with the chye poh, ready to serve.
Some might feel that the stall could have been more generous with the chye poh but because theirs is the salty type, a little bit goes a long way.
The texture of their chwee kueh is firmer than usual but that also mean it is less likely to break into pieces.
![chwee kueh, food, food review, ghim moh, ghim moh chwee kueh, ghim moh market & food centre, review, singapore, 锦茂李老三,]( "Price List")
There is a minimum order of four pieces for $2. There have been a slight increase in price (it used to be $1.60 for four pieces three years ago) but consider the fact that these are freshly handmade at the stall daily and think about the laborious work involved for a 80-ish years old uncle, this is a small price to pay.
In fact, with a little over half a century history behind it, Ghim Moh Chwee Kueh should be nominated for a heritage food award of sorts.
The ready chwee kueh would then be scooped from the aluminium moulds and topped with the chye poh, ready to serve.
Some might feel that the stall could have been more generous with the chye poh but because theirs is the salty type, a little bit goes a long way.
The texture of their chwee kueh is firmer than usual but that also mean it is less likely to break into pieces.
There is a minimum order of four pieces for $2. There have been a slight increase in price (it used to be $1.60 for four pieces three years ago) but consider the fact that these are freshly handmade at the stall daily and think about the laborious work involved for a 80-ish years old uncle, this is a small price to pay.
In fact, with a little over half a century history behind it, Ghim Moh Chwee Kueh should be nominated for a heritage food award of sorts.
My only problem with having chwee kueh is the bamboo skewer. Seriously, whose idea was it to eat chwee kueh with it? You try picking a chwee kueh up with it and the whole thing just flip over. You cannot even pick up the chye poh with it! Haha!
GHIM MOH CHWEE KUEH 锦茂李老三
Ghim Moh Market & Food Centre
20 Ghim Moh Road
#01-54
Singapore 270020
Business Hours
Mon - Sun: 6.15am - 6.30pm
Google Map: https://goo.gl/maps/p5H7E5Td8TELoYS66
Facebook: https://www.facebook.com/pages/category/Specialty-Grocery-Store/Ghim-Moh-Chwee-Kueh
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