Handcraft Delights, One Kueh At A Time @ 230 Pandan Loop. Confessions of an OKAAT Convert

Today, got a gift of atas Teochew kueh from buddy 🙏 The dainty kueh were prettier, as well as a cut above their traditional counterparts in taste and texture. At average $2 a piece, they cost a bit more but I feel they are worth the slight price premium.

Stall name: One Kueh At A Time

Address: 230 Pandan Loop, #01-K1, Singapore 128415 (Lim Chee Guan bak kwa factory building)

Tel: 9795 6119

Hours: 10:00am - 4:00pm (Mon & Tues off)

Delivery man brought these two small boxes today - a tasting set and ku chai kueh (buddy knows my fav filling 🙏 ) from One Kueh At A Time or OKAAT.

You know me lah. I am always slightly skeptical about attempts at gentrifying our heritage dishes simply by swopping traditional ingredients with premium atas substitutes. My attitude is "Progress is great and necessary but you gotta be more creative than that lah... ".

But, I am really delighted with One Kueh At A Time. Their take on Teochew kueh is prettier and taste better but still respectful of tradition and heritage.

And the icing on the cake is they are reasonably priced (at $1.60 - $3 a piece).

Six different varieties in the tasting set, I went straight for the blood red colour beetroot kueh first. It was screaming at me to taste it.

The first thing I noticed was the absence of grease on the skin and beetroot filling. You know..., Teochew kueh is always greasy so that the kueh do not stick together. But, One Kueh At A Time's kueh are not greasy. So, they are slightly more sticky than their traditional brethren. Hence, they will stick together with the next kueh, so OKAAT use little plastic sheets to keep them apart.

One Kueh's kueh skin is translucent, thinner than traditional counterparts. It is like crystal bao skin 水晶包. It has about the same chewiness but more stretchy. If you like the taste of rice in traditional Teochew kueh skin, OKAAT's thin skin does not have it (crystal skin use little or no rice starch).

I like the beetroot fillings because they are juicy, taste naturally sweet with a bit of refreshing zest. Added this to my list of fav Teochew kueh fillings.

My favourite Teochew kueh filling is ku chai (chive) with hae bee (dried shrimp). One Kueh's differ from their traditional counterparts by having fuller fillings (so taste better) and are less greasy.

👍 💪

Carrot and bang kuang (jicama) filling. Not bad.

Classic bang kuang (and hae bee or dried shrimp) filling. Good.

Hmmmm..... 🤔 Okay...., the Sah Nia's Haebi Hiam (and buang kuang) filling wasn't quite my cup of tea but you should try it for yourself. The sambal and spicy taste was a little too assertive for my liking in a Teochew kueh.

Another one I don't really get it, is the Bak Kwa (and beetroot) kueh, partly because I am not a big bak kwa fan. I also felt the bak kwa's sweet-savoury taste is a little too pronounced and doesn't mell well with the beetroot. Try it and let us know how you find it.

Delightful handcrafted Teochew kueh. Worth a try. (Note that OKAAT's kueh don't come with the customary chili and sweet black sauces.)

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Written by Tony Boey on 29 May 2021 🥡 Day 15 of Singapore Phase 2 Heightened Alert to curb Covid-19 spread.