Finally made my way down to this ulu food industrial area at West Coast, to pickup my soon kuehs from this place.
They now operating in this industrial area at one of the factory building here. While you could dine in and enjoy their soon kueh on the spot, you are recommended to make preorder to avoid disappointment.
The tasting set is the perfect choice if you want to try all the flavours at once. For $12, you get 6 different flavours including the classic, ku chai, carrot, beetroot, cabbage and haebi hiam.
I personal like the haebi hiam the most, because of the strong taste come with spicy as well.
This was q special, tastes significant different from your normal soon Kueh. Liked it
Update: went to check back on my previous review more than 2 years ago and seems like I loved it back then too haha
Fast forward a couple of years later from a hiatus, the original owners are finally back in business, now at a “cafe-esque” setting inside an industrial building. What they have stood firm from the beginning and now is their handmade soon kuehs, the one thing that’s in their menu with several flavours available in limited quantities each day. From the classic ($1.60), to ku chai ($2), haebi hiam ($2.50) and smoked chicken ($3), these soon kuehs are delicately made, with a crystal chewy skin and an abundance of fillings. There are no dark sweet sauce or sambal chilli served, the best way to enjoy these are as it is.
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✨ One Kueh At A Time
đź“Ť 230 Pandan Loop, Unit 01-K1, Singapore 128415
🛵 https://v2k963wn.paperform.co/
🍴 [Self Funded]
The beetroot soon kueh comes as a vegetarian option besides the carrot soon kueh (which was sold out that day). Had expected a stronger flavour from the beetroot, but still pretty enjoyable. Classic is a definite favourite for me with crunchy flavourful turnips within the silky skin.
My first time trying their soonkueh after hearing so much about them a couple of years ago. I’m really impressed with how translucent and thin the skin is unlike most places that come with semi-hard thick skins. Filling was really generous. Special shout out for the ku cai— fragrant with no bitter aftertaste. Bak kwa was a bit sweet for my liking, but a creative approach I would say. We love the hae bi hiam although it’s not spicy.
Other than the stronger flavoured ku chai, haebi hiam and bak kwa, you’ll also find the classic and beetroot (vegan) options. Good to enjoy these before moving to the stronger ones. We managed to try all the flavours except Carrot ($1.60), a vegetarian option, as it wasn’t available that day. Remember to reserve your kuehs before heading down!
First tried One Kueh at a Time when they were back in Berseh Food Centre a few years ago. Happy to see them back and have a space of their own now. It’s quite a journey really, so it’s probably best if you’re driving over or purchasing in bulk to maximise your trip.
These were pricey for its size but tasty. My favourite is the ku chai! It’s very fragrant with the added savouriness from the bits of haebi fried in. The haebi hiam and bak kwa are their new additions. Haebi hiam had a light heat, while the bak kwa is more sweet. Their soon kueh skins were thin and smooth.
If you’re dropping by, please remember to make a reservation for the kuehs you would like to avoid any disappointments! You can reach them via WhatsApp at 97956119 or DM their Instagram.
Glad to say it was definitely the right choice, and everyone (I mean everyone, even the pickiest most skeptical eaters) was impressed. Of their 4 kuehs, my heart went out to the Smoked Pork Belly one which coincidentally is a new flavour they launched for barely a week! It’s hard to imagine how the smokiness can actually come through as strongly as it did without overpowering the sweet stewed turnips, but maaaaan they did it. The beetroot’s a close second for its unique yet very surprisingly lovely flavours. Time to haul ass there if you haven’t already.
Potluck house party? First thought that popped into my head: Order a few dozen artisanal "soon kueh" and "koo chye kueh" from here. Yup, I was confident they'd be a hit with everyone.
When I went to collect my order, the owner Nick told me he had included a couple of their beetroot and yet-to-be-launched smoked pork belly variants (the latter is part of their upcoming Smoked Series) for me to sample as well.
As with all their creations, these beauties were made by hand and boasted the thinnest, softest skins. Flavours were delicate yet distinct. So the beetroot came across as rainy-day-fresh rather than boldly earthy, while the addition of smoked pork belly to the shredded turnip spiked the new "kueh" with a roasted meat aroma.
For the reasons mentioned above, I actually prefer having their "kuehs" just as they are. When chilli or sweet black sauce is added, I feel it detracts from being able to fully appreciate the exquisiteness of their "kuehs".
By the way, they are moving because the whole Berseh Food Centre is closing at the end of November for renovation. Nick said that they are waiting for confirmation of the new space they've found which is located in the same Jalan Besar hood.
