This place is not stranger to Jurong side of people for their popular Teochew kuehs, which also retains their recognition on Michelin Guide Bib Gourmand for few years already. You usually find a long queue here whenever they are open.
What interesting about this stall is that all their kuehs are available in either steamed or you can request for them to be pan-fried.
I managed to get every single of the items on the menu, which included the png kueh, cabbage kueh, ku chye kueh and soon kueh. To get them in box, you need to have minimally 5 pieces.
They are all stuffed with generous amount of ingredients inside, which chewy texture of the skin. Remember to dip them with the dark sauce and chilli.
Their skin is quite unique, there's this bite to it. Everything else was good, the PNG kueh is still too bland and chewy to each on its own, there's only a bit of coriander aroma not much umami
Finally had it dining in, unfortunately while it isn't limp while freshly pan fried, the crust was more hard than satisfyingly crisp. It's not bad but since it's hot it's rather difficult to eat, I'd rather chow down on the cooler steamed ones
For those who have been too Swatow, you will know that Soon Kueh and Koo Chai Kueh there are pan fried, cut open and served with chilli sauce. This stall which recently got their Michelin Bib Gourmand is true to their Teochew roots and will pan fry your kueh for you for 10 cents more.m so $1 per kueh.
So the kueh is now crispy on outside, soft and chewy on the inside. The filling is a mixture of bamboo shoots and jicama. Unlike most others, there is no overpowering taste of pepper. It is sweet and crunchy jicama although I wish there would be more dried shrimps. The Koo Chai Kueh is nice as well, with fresh chives and dried shrimps. This one I would recommend not to pan fry as it ends up very greasy from the extra oil in the chives filling. The portions are small, literally you can finish off each with one mouthful. And as my breakfast kaki commented, if the Soon Kueh is good, you donโt need chilli and sweet sauce.
Well done Lai Heng! Certainly coming back for more.
Massive price hike, from 70 cents to 1nett now. The queue isnt affected too much tho. The cabbage Kueh is better panfried, the chives Kueh is less crispy.
Please please please don't order the soon Kueh. Tasteless and peppery, their other stuff are MUCH better
Soon kueh wasnt v impressive for their standards, but their cabbage and chives kuehs keep us coming back. The cabbage one is more flavourful, and stands alone while the chives one is milder and doesnt have the bite, which means it's perfect with their sweet chili and soy sauce. They're popular tho so the queue sometimes discourages us, but the food quality is definitely there and consistent
Rice Kueh ใ$1 (Pan Fried)
Soon Kueh ใ$0.80 (Pan Fried)
We don't often get to see stalls selling pan fried kueh and this stall did it! I had my kueh pan fried for an additional of $0.10/kueh which I feel it was worth it. I'll recommend to try their pan fried soon kueh - it's my favourite! ๐
Had always been seeing posts by fellow Burpple Tastemakers about this one but I had never been able to find them โ that is until today; happened to be in the area for something else but found them right there in the food centre. So it's true sometimes that people say one shouldn't try looking too hard for something โ it just appears right in front of you sometimes.
I didn't really brother with the original โ there was only stomach space for one, and the pan-fried version takes the cake. That crusty and chewy skin and the crunchy radish were absolutely delightful, served piping hot off the pan upon order; quite certainly everything that sealed the deal for me.
This is my first time trying these variations of teochew kueh and it does not disappoint. You can choose from 4 different types. They are really generous with the fillings and the skin is chewy. Complete it with drizzles of sweet sauce and chilly sauce.
Wanted to get the pan-fried one but since I pointed at the steamed ones those are the one I got ๐ I think this is the time to up my Chinese skill.
4 munchies: There's a reason why a long queue is always spotted at this stall โ the gu chai kueh (Chinese chives), soon kueh (turnip), and png kueh (glutinous rice) are handmade fresh daily and stuffed with generous fillings. While the steamed kuehs taste just as great, I'd highly recommend you to get the ones that are pan-fried to order for a crisp exterior and chewy interior. Be sure to grab a few boxes home early because they sell out by 2-3pm each day! #BurppleBestofJurong #Burpproved
4 munchies: There's a reason why a long queue is always spotted at this stall โ the gu chai kueh (Chinese chives), soon kueh (turnip), and png kueh (glutinous rice) are handmade fresh daily and stuffed with generous fillings. While the steamed kuehs taste just as great, I'd highly recommend you to get the ones that are pan-fried to order for a crisp exterior and chewy interior. Be sure to grab a few boxes home early because they sell out by 2-3pm each day! #BurppleBestofJurong #Burpproved
Lai Heng Teochew Handmade Kueh ($0.70 to $0.90) has their kuehs freshly made with deft fingers. You can get it steamed but I'll say, order yours pan-fried! The crusted skin is a layer of outer crisp to the chewy inner skin, exuding an extra aroma of light char, adding dimension and flavour. Each kueh is generously filled.
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Peng Kueh (glutinous rice) is made simple with rice, peanuts and a bit of dried shrimp and may be relatively blander. Soon Kueh (turnip) is sweet with a light and chewy skin. Gu Chai Kueh (Chinese chives) though was my favourite, with a touch of dark sauce and chilli, moist and most fragrant.
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Full review: http://bit.do/herecomesgin-Jurong-TTT
๐ all their kuehs are made from SCRATCH at the stall unlike most of the other stalls which have their kuehs already packed in plastic boxes! ๐ฎ
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What is really unique is that you can either have your kueh steamed or pan fried! If you're eating at the Hawker centre itself, try the pan fried one! But of course if you're bringing it home to share the joy, opt for the steamed ones instead! ๐พ
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I really enjoyed the panfried chives dumpling!! Albeit it being slightly on the oilier side, one bite into it will send sweet juices oozing out of it! As for the panfried soon kueh, it was a little on the about-to-crumble-and-collapse-anytime stage when I chose to have it pan fried ๐น
For ultimate homey comfort, nothing quite beats a breakfast of Teochew kueh painstakingly made by hand. Choose from an assortment that includes Rice Cake (png kueh), Chinese Chives Cake (gu chai kueh) and Turnip Cake (soon kueh), all priced between $0.70 to $0.90 each. The kueh skin is delicately thin and chewy, and the fillings are generous and tasty. The stall offers you the option to pan-fry the kueh, which adds a lovely crisp and char. Take Tastemaker Marc T.'s advice and order the pan-fried version, and swing by early if you intend to bag home a few boxes as the stall usually sells out around 2 to 3pm daily.
Avg Price: $5 per person
Photo by Burpple Tastemaker Marc T.
Traditional homemade kueh always the prefer. Either steam or pan fry version.
Mornings made of kuehs are the best, don't you think?
The kuehs from Lai Heng Kueh (#01-218) are handmade on a daily basis, and you can choose from an assortment of traditional kuehs such as the png kueh, soon kueh or ku cai kueh.
I love how they have pan-fried options which gives you that crunch while allowing the skin to remain soft & chewy!
Having this for breakfast reminds me of what growing up with my grandparents felt like ๐
#BurppleBestofJurong #BurppleSG
You can still see these aunties busy at their craft at Yuhua Hawker Centre, churning out these bright, cheerful looking kuehs!
Everything was good, but my favourite was the Chinese chives kueh which had a really thin skin and they even pan fried it to give it a good char and bite to it. In-kueh-dible! ๐
what's for breakfast? honestly nothing beats eating freshly made bites made painstakingly by hand. at lai heng, they sell nothing but just petite bite size teochew kuehs; rice kueh, soon kueh and chinese chives kueh. perfect for breakfast or that little afternoon snack indulgence.
the extra touch here had to be the option to pan fry your kuehs. quality of skin is already a lovely thin and chewy to begin with (especially the soon and chinese chives) but that extra crisp and char after frying really up the game. for a real authentic treat, go with the chinese chives fillings which they serve generously. then, drizzle with complimentary dark sweet sauce and have a hearty one, teochew style at only $0.70 - $0.90 / pc.
