Lai Heng Handmade Teochew Kueh – Yummy QQ Teochew Kueh at Yuhua Market and Hawker Centre!

Yuhua Market and Hawker Centre is home to many delicious food and famous stalls. One of them is Lai Heng Handmade Teochew Kueh. Opened for 18 years, the stall has gained a reputation for making one of the best Teochew kuehs in Singapore.

The owner, Mr Goh Mok Ai, wakes up at 1 am every day to prepare the ingredients for the day. He will then spend the morning filling and folding the kuehs.

One of the interesting things about the stall is that they sell both steamed and pan-fried kuehs. It takes about 10-15 minutes to steam the kueh, but only a few minutes to fry them.

It intrigued us so much that we bought all four types of kueh, both steamed and pan fried.

The soon kueh ($0.70 for steamed, $0.80 for fried) is a crowd favourite, and also the owner’s personal favourite. Honestly, I can tell why. I actually wasn’t too keen on soon kueh, as my impression of it is this translucent gelatinous blob with stuffing inside. The thick skin always turned me off, and the bang kuang is always not up to par.

But this? The steamed skin was chewy, QQ, and wasn’t too thick. The bang kuang inside was so soft and flavourful. The crisp pan fried skin took it up a notch. I am now a convert.

The png kueh ($0.90 for steamed, $1 for fried), unfortunately, didn’t impress me as much. The glutinous rice inside was a little dry, and it made the kueh difficult to chew and swallow. The fried version tasted a little better, but not by much. Maybe if you added the chilli sauce, it would be easier to eat.

The chives kueh ($0.70 for steamed, $$0.80 for fried) is a hit or miss for most as the taste of chives doesn’t appeal to everyone. Surprisingly, it was a home run for me. The chives were soft, and I couldn’t really taste the light garlicky onion flavour it usually has. It was juicy too. Needless to say, the whole kueh disappeared in a flash. The fried version was gone just as quickly.

To differentiate the cabbage kueh ($0.70 for steamed, $0.80 for fried) from the others, just look for the pink dot on top of the white skin. The cabbage was cooked to a soft texture like the chives, but it was a lot saltier. Maybe it’s because it was made with hei bi. It was flavourful, but you can only have so many at a time.

I was sceptical at first, given my bad history with soon kueh. But, Lai Heng Handmade Teochew Kueh really deserves its reputation for amazing Teochew kuehs. I preferred the pan fried versions compared to the steamed ones, as I really liked the crunchy skin. But hey, that’s just me. Many like the traditional steamed versions more. They’re both delicious and I know I’ll be craving for them in a few days time.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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