Lai Heng Handmade Teochew Kueh is the food stall with the longest queue at Yu Hua Place hawker centre in Jurong East.
There is always a queue at Lai Heng but service is pretty quick, so you can get your food within 30 minutes normally.
Everything is handmade and freshly cooked at the tiny stall. Folks who have been following my blog know that I am strongly biased in favour of artisanal hawkers.
Action inside the little stall was frenetic but everything was orderly
like a well oiled machine.
Lai Heng makes only four types of Teochew kueh.
Chives (koo chai) have always been my favourite Teochew kueh filling. The chives were fresh and crunchy but slightly wet and greasy. The chives' natural green flavour was overlaid with savoury saltiness.
The skin was soft, even delicate and not too thick.
Savoury sweet stewed jicama or yam bean (bang kuang) filling. The savoury sweet stewed bang kuang
was quite soft.
Savoury sweet stewed chopped cabbage filling. The stewed cabbage had some residual crunch so it was not as soft the bang kuang.
Normally, I don't eat png kueh (glutinous rice cake) as I feel it has too much starch. But, I quite like Lai Heng's png kueh as they have nice savoury sweet flavours from mushroom, peanut and dried shrimp as they were well fried.
For 10 cents more per piece they will pan fry the kueh with sizzling oil. I recommend the pan fried ones as it makes a world of difference, in my opinion.
The pan seared skin has a subtle crisp but more importantly, the skin
acquires a slight chewy squeakiness (QQ) that makes the kueh much more
enjoyable. The non fried kueh skin is soft and less interesting, to
me.
I will always go for pan fried here (taste is of course subjective, there are those who swear by the steamed ones).
Date visited: 9 Jan 2020
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