Bedok Chwee Kueh has Michelin Bib Gourmand chwee kuehÂ
Bedok Chwee Kueh is a famous household name when it comes to the traditional Teochew breakfast snack. Known for their soft and supple chwee kueh AKA water cakes, the stall is also the first stall of its kind in Singapore to be given the Michelin Bib Gourmand award.
Bedok Chwee Kueh has numerous branches islandwide, including stalls in Ang Mo Kio, Clementi, and Chinatown, but a true chwee kueh fan should definitely visit their OG stall at Bedok Interchange Hawker Centre. It’s just a short five-minute walk from Bedok MRT Station.
Queues here are said to be notoriously long regardless of the time of day that you drop by. If you come during peak hours, you may even get a grumpy remark or two from the aunties manning the store, though they’re also known to work fast and keep the queue moving.
Prices start at $1.50 for three chwee kuehs, which are packed in a brown paper wrap with a plastic fork. Takeaway orders cost an additional $0.30.
What makes their chwee kueh so popular are their bigger-than-usual sizes, as well as their soft, bouncy texture. On its own, the chwee kueh is mild in flavour and has a subtle starchy taste.
The chwee kueh is topped with generous ladles of chai poh, AKA preserved brown radish that’s chopped into tiny bits and stewed in a pot of shallot oil. Customers have mentioned that the chai poh here is crunchy and juicy, with a pleasantly sweet and slightly sour flavour.
While their chai poh used to have a reputation for being too greasy, the aunties have since toned down on the oil.
As for the sambal chilli, fans often rave about its fragrant aroma and applaud it for not being too spicy.Â
For more good food in the east, check out our 23 Katong food places guide. If you’re looking for more delicious chwee kueh, read our list of 8 chwee kueh stalls to try in Singapore.
Address: 208A New Upper Changi Road, #01-19, Bedok Town Centre, Singapore 460208
Opening hours: Daily 6:30am to 8pm
Bedok Chwee Kueh is not a halal-certified eatery.
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Photos taken by John Lery Villanueva.
This was an independent visit by Eatbook.
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