Johor Kaki Travels for Food

Tony Boey johorkaki@gmail 🇸🇬 Singapore active senior food, travel & lifestyle diary

Yuan Wei Handmade Soon Kueh, Ang Mo Kio People Don't Want You to Know About 源味手工笋粿

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

Today's dabao, Yuan Wei handmade soon kueh in Ang Mo Kio. There's always a long queue at the stall, and the food often sold out early but it is rarely mentioned in social media. At Yuan Wei, their kueh have soft-tender chewy skin and their fillings have more robust savoury sweet flavours compared to other stalls.

Stall name: Yuan Wei Handmade Soon Kueh 源味手工笋粿

Address: 226F Ang Mo Kio Ave 1, Singapore 566226 (@ Kebun Baru Mall)

Tel: 9447 2353 (pre-order recommended, phone call 8am - 5pm only)

Hours: 8:00am - 12:30pm daily

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

Yuan Wei makes five types of Teochew kueh with bang kuang, yam, glutinous rice, chive and bamboo shoot (soon). They are all freshly handmade and steamed at the stall. Each kueh costs between $1 to $1.40.

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

The kueh with the pink dot is their signature soon kueh. The white skin made of rice flour is soft with a slight squeaky chewy bite. The filling is made of savoury sweet stir fried bamboo shoot, black fungus, carrot, dried shrimp etc. The fried bamboo shoot is soft and very slightly crunchy to the bite. 

Bamboo shoot kueh is rarely found in Singapore nowadays. Yuan Wei is one of the last places you can find soon kueh in Singapore.

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

Bang kuang kueh - the same skin now filled with stewed grated yam bean or jicama. At Yuan Wei, they hand grate their bang kuang. The stewed bang kuan is soft-tender and tastes savoury sweet with umami coming from dried shrimp.

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

My favourite Teochew kueh is filled with chives as I like the taste of the grassy vegetable. Yuan Wei makes a good chive kueh too. The chive is stir fried with dried shrimps and pork so the chive filling has the signature green taste of chive overlaid with umami-savoury flavour from dried shrimp. $1 per piece.

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Rice cake.

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

Yuan Wei's rice cake is filled with fried glutinous rice with peanuts, wood ear fungus and dried shrimps. The filling is delicious - taste like bak chang (rice dumpling) but sans pork and chestnut.

The rice cake is eaten with a sweet syrupy black sauce which nicely complemented the kueh's savoury sweet taste.

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Yam kueh ($1.40 per piece).

Yuan_Wei_Soon Kueh_Ang Mo Kio_源味手工笋粿

The fried yam filling is soft but tasty with savoury sweet yam flavours. There's peanut, crunchy wood ear fungus and dried shrimp in the yam filling.

Overall, I like Yuan Wei's Teochew kueh. The skin is soft-tender, squeaky chewy and the filling have nice rich savoury sweet flavours with a touch of umami from dried shrimp. They are a tad greasy though.

Another Teochew kueh stall I like in Singapore is at Jalan Kukoh hawker centre 👈 click

One more, Lai Heng Teochew kueh at Yuhua Place Market Food Centre in Jurong 👈 click

Teochew kueh stall in Johor Bahru Sri Terbrau hawker centre 👈 click

Written by Tony Boey on 27 May 2021 🥡 Day 13 of Singapore Phase 2 Heightened Alert to curb Covid-19 spread.

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