Poh Cheu Soon Kueh & Ang Ku Kueh • Traditional & Modern Chinese Snacks & Desserts 宝洲笋粿红龟粿

Poh Cheu founded in the 1980s as an illegal mobile street stall is in the third generation now.

Poh Cheu is the name of the founder, grandfather of the current owner Jerome who has an accountancy degree.

The family starts work making kueh at 6:30am and start selling at 8am. Poh Cheu has all the traditional types from mang kuang (yam bean), bamboo shoot, chives, as well as png kueh or rice cakes.

They also has "abacus seeds" or savoury fried rice discs, yam cake and fried glutinous rice.

I enjoyed all of them.

For example, I like how Poh Cheu's fried mang kuang has moist crunchy texture and mild savoury natural sweetness that I enjoy. The glutinous rice dough pocket is also packed to the density that I like. Glutinous rice skin is nicely stretchy chewy yet soft without breaking easily or being dry and stiff. It's a texture of human touch in kneading the glutinous rice dough. Actually, it is one of the best yam bean soon kueh in my opinion.

Everything is lovingly handmade at the stall. The kitchen is visible as we line up for our orders, and the fresh kueh kueh go straight from the kitchen to the customer.

Poh Cheu's ang ku kueh started with traditional flavours such as peanut, mung bean, etc., but now has 12 flavours including contemporary flavours like durian, mango, green tea, coffee, sesame seed, etc. They even have seasonal flavours like cinnamon and marshmallow for Christmas.