Step into the stall, and you'll be awed by the towering trays of Chwee Kueh, a permanent signature that marks this beloved spot. At just 8 years old, Mr Lee San Ba entered the hawker business started by his mother back in 1959. Now, at age 73, he's still going strong, with the help of Mrs. Lee and son-in-law Kenny. Ever wondered how Chwee Kueh got its name? Each Kueh has a dimple where water collects after steaming, hence "Chwee" (water) Kueh. This dimple is the perfect spot for Chai Po topping. Chwee Kueh might look simple, but a lot of hard work goes into making itno shortcuts here! What sets Mr Lee's Chwee Kueh apart is the use of pork lard in cooking the preserved radish, a 60-year-old recipe thats rare to find these days. This traditional method gives the Chai Po its unique, savoury fragrance. The soft yet firm steamed rice texture keeps loyal customers coming back for more. Thanks to the stallholders for sticking to traditional methods and keeping this delicious heritage alive! Stall Name: Ghim Moh Chwee Kueh Operating Hours: 6am to 6pmAddress: 20 Ghim Moh Road Food Centre, #01-54, Singapore 27002
