Taman Jurong Chwee Kueh 水粿 • Freshly Made Artisanal Teochew Rice Cakes by Octogenarian Hawker Master

Stumbled upon the famous Taman Jurong chwee kueh stall - I read about this stall many times but this was my first time here. The stall doesn't really have a name - the signboard simply states 水粿 (Chinese for chwee kueh), the humble Teochew dish which uncle Peng Ah Bah has been making and selling for the past 30 years.

Stall name: 水粿

Address: Stall #02-67, Taman Jurong Market and Food Centre, 3 Yung Sheng Road, Singapore 618499

Hours: 6:00am - 1:00pm

Uncle Peng is in his 80s now, his back bent from the years of making chwee kueh with his old steamer, large trays and hundreds of little cups (aluminium ramekins). The sprightly uncle Peng still works 7 days a week. He makes chwee kueh (rice cakes) in small batches, steaming new kueh when his stock runs low. So, uncle Peng's chwee kueh are always fresh.

Uncle Peng has neither helper nor successor as none of his family is eager to take over his business or legacy. During his heyday, uncle Peng ran a chain of four chwee kueh stalls with partners and had over a dozen disciples. He was invited to showcase Singapore street food during Singapore Day in London in 2014 and made chwee kueh for Prime Minister Lee's Chinese New Year celebration at his home in 2016.

Uncle Peng again made the news recently declaring that he is willing to teach anyone his recipe for free. Meanwhile, he soldiers on alone until someone steps up.

I just had three chwee kueh to taste, saving some stomach space to try other stalls at the sprawling three level Taman Jurong Market & Food Centre.

Uncle Peng was generous with his house made stewed chye poh (preserved radish) topping. He doesn't use lard in his chye poh so it felt lighter but lacked lard aroma (which I like). The chye poh tasted sweet and savoury, and was soft with a little crunch. There were a bit of sesame seeds in the chye poh stew.

Uncle Peng's chwee kueh is smooth and tender (but firmer, denser than Bedok Chwee Kueh). It has a subtle rice sweetness.

The house made umami savoury spicy chili was mild tasting. 

When I was there, I noticed that business was a little slow at uncle Peng's stall. Do support uncle Peng. He is near retirement (his stall lease expires in less than 2 years) and he is one of the last artisanal chwee kueh makers in Singapore.

Despite his age, Uncle Peng makes the chwee kueh, chye poh and chili sauce, everything by hand at his little stall. As age catches up, uncle Peng just cut his hours from full day to half day rather than compromise quality (you know... just give suppliers a call). That's hawker integrity.

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My buddy Larry said that uncle's chwee kueh pairs perfectly with kopi from Nam Hong Coffee Stall at stall #02-88.

       

                     

             

             

               

               

             

           

           

           

                         

           

             

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Written by Tony Boey on 2 Oct 2021