Under the radar, no name chwee kueh stall with a loyal following for their freshly made rice cakes at Eunos Crescent Market & Food Centre run by a humble, friendly, hardworking couple for over 20 years.
The stall actually has no name - the signage just says Chwee Kueh 水粿. So, look out for stall #01-40 in one of the outside facing rows (facing away from the MRT station).
The Tan couple makes their chwee kueh fresh at their tiny stall since 1999.
Everyday, day after day for over twenty years, the Tans filled hundreds of tiny cups with milled rice solution.
The trays of rice solution are stacked and cooked inside a large steaming tower, right there at the tiny stall.
The Tans also cook their own preserved radish relish at the stall.
Actually, chwee kueh is one of those dishes that are suitable for mass production in a central kitchen and sold in a wide network of franchise stalls. Hence, in Singapore, most chwee kueh stalls get their chwee kueh supplied by the factories of either Tiong Bahru Jian Bo or Bedok Chwee Kueh.
Consequently, even though chwee kueh stalls are commonly found in most hawker centres in Singapore, the craft of making chwee kueh is a vanishing trade. Only a small handful of artisanal chwee kueh stalls still make their own rice cakes. This stall at Eunos is one of them, another is in Ghim Moh and one more in Taman Jurong. Most will not carry on on to the next generation such as this one at Circuit Road.
Anyway, Eunos Chwee Kueh sell their rice cakes at only 30 cents each - the Jian Bo and Bedok franchises sell theirs' at 50 cents each.
Eunos Chwee Kueh has my favourite texture of all the chwee kueh that I've tasted in Singapore. The rice cake was relatively dense yet soft-tender and smooth. A bit like firmer tau huay (bean curd). This was like Tiong Bahru Jian Bo's texture but smoother. Nowadays, I don't fancy so much Bedok's "watery" texture chwee kueh.
Eunos' chwee kueh tasted subtly sweetish with rice flavour. The Tans use Thai rice for their rice cakes.
Eunos Chwee Kueh's chai poh tasted mildly sweet savoury, leaning slightly on the sweet side. It was stewed in vegetable oil (no lard).
The sambal was savoury spicy at just the right level for me. It provided some heat and savoury balance to the sweet kueh and chai poh.
Do support Eunos Chwee Kueh - they are among the last to make their own chwee kueh, their rice cakes are delicious and the most affordable in Singapore.
Written by Tony Boey on 29 Oct 2021
yes, my sister live in kembangan and she is a fan of this stall too.
ReplyDeleteI presume you paid extra to get the giant mounds of chai por:-)
ReplyDeleteThere's one nice chwee kway at Boon Lay FC too, always sold out early around 8am+. I prefer it over the Ghim Moh one as their chai por is not as salty. IMO the Taman Jurong one is not as nice.
No, I didn't pay any extra nor asked for more chye poh.
DeleteThank you, I shall look for the stall at Boon Lay F C.
For the Boon Lay chwee kway, you have to be there before 8am to play it safe. I have ever encountered it being sold out just slightly after 8am. Note:
ReplyDeleteIt's an obscure looking stall, not the more prominent "Chwee Kway Lao" at #01-120. Apologies that I don't now the name or unit number as it's my wifey who buys it :-)
Thank you very much for the info. I shall look for the stall. Appreciate.
DeleteHi, I did some googling, think the Boon Lay Place chwee kway stall is called Teo Chuan 潮泉 (#01-144?)
ReplyDeleteThank you so much 🙏
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