Food News

This Min Jiang Kueh Stall Is Run By A Young Hawker, Sells Out By 1pm Daily

Eva’s Pancake sells min jiang kueh in Toa Payoh

Min jiang kueh stalls were all the rage two years ago, with spots such as Munchi Delights in Yishun pushing out MJK with unique flavours. But if you’ve got a soft spot for the traditional, definitely head over to Eva’s Pancake in Toa Payoh for your fix.


Image credit: @evaspancake

The Toa Payoh Lorong 4 stall isn’t as old as other min jiang kueh kiosks—think 682 Hougang, for example—but it has gained quite a lot of traction online for two reasons. One, the eponymous Eva who runs the stall is but 27-years-old and quit her office job to work as a hawker as it is her passion. Two, the min jiang kueh sold there is said to be delicious, with a ton of social media traction buzzing around how gao the fillings are.


Image credit: @ramenking2018

There are three main flavours to choose from, all of them true-blue MJK staples. These are Peanut, Coconut, and Red Bean, with prices starting at $1.10 a slice. The kueh is pillowy with crisp edges and a nicely browned exterior. Within, expect a generous amount of your fillings of choice.


Image credit: Andrew Tang

They also have combo flavours; the Peanut + Peanut Butter ($1.30) min jiang kueh, which comes with both oozy peanut butter and a liberal scattering of crushed peanuts, is a popular pick here.

They’ve also got a Peanut + Chocolate ($1.50) combination if you prefer, served with chocolate spread and crushed peanuts.

Image credit: @evaspancake

Eva’s Pancake also sells out often by midday, typically 1pm, so your best bet is to swing by before lunch to get your hands on their kueh.

For more such stalls, check out our best min jiang kueh guide. We also have min jiang kueh recipes if you ever want to try your hand at making the old-school treat.

Address: Blk 95 Lorong 4 Toa Payoh, #01-74, Singapore 310095
Opening hours: Daily, 6:30am onwards
Tel: 9822 5801
Website
Eva’s Pancake is not a halal-certified eatery.

Featured image adapted from Andrew Tang and @evaspancake

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