Reviews of Ghim Moh Chwee Kueh. (Other) - Singapore (Singapore).

Ghim Moh Chwee Kueh

160 Customer reviews

56 User comments

Other

Hawker Stall

20 Ghim Moh Rd, #01-54, Singapore 270020

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Information about Ghim Moh Chwee Kueh (Other - Singapore, Singapore)

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A low rating doesn't always mean bad service. People tend to write reviews more when they're unsatisfied than when they're satisfied. Keep this in mind when evaluating.

Map

Opening hours for Ghim Moh Chwee Kueh

Monday

6:30 am–5 pm

Tuesday

6:30 am–5 pm

Wednesday

6:30 am–5 pm

Thursday

6:30 am–5 pm

Friday

6:30 am–5 pm

Saturday

6:30 am–5 pm

Sunday

6:30 am–5 pm

Peak hours

Monday

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Tuesday

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Wednesday

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Thursday

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Friday

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Saturday

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Sunday

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Reviews of Ghim Moh Chwee Kueh

E. A.

Takeaway Chuee Kwee, 3.60 for 5 piece. very affordable. the CK was also very solid even for takeway. different from other CK which was very soft. recommended!

B. L.

It was ran by an elderly couple when I was there. When I ordered, lady boss was cheerful and bubbly. I was surprised at the amount of chai poh that was given to me. But fret not. it was definitely packed with flavours. Salty, savoury and oil. I guess less means more. Chwee Kueh are all taken out from their handcrafted molds. Rice flour taste is strong. Was given a small teaspoon of chilli. But I guess for a measly 5pcs, it was good enough for me. Will come back for tea time break.

L. P.

The Chwee Kueh used to be excellent and among the best I've tried. Sadly, the standard has significantly declined in recent years, and the serving of chaipoh is quite meager.

J. C.

Very little fried brown radish on the chwee kueh (steamed rice cake). It's nice but the radish is way too little. The photo is the proof. The stall owner requires you to pay more if you want more of these "cai bo bits"".

s. P.

Traditional handmade Chwee Kueh, the kuehs is nice. But the cai Po is too salty. Nowadays in Singapore difficult to find self make foods.

A. C.

If you have eaten enough chwee kueh, you will be able to tell that there is a slight difference in the texture from this stall and other stalls in SG which likely get their chwee kueh from factories. That being said, I do think they could provide more cai por as I think most dinners are used to copious amounts of it to go down with the chwee kueh. That being said, I understand that their reason for the amount of cai por is because they cook it with pork lard, which not many other stalls in SG do so, hence it might be overwhelming if the quantity is increased. They also just pass your order in the brown paper with no support so you will need to be careful when bringing it back to your table.

V. L.

Best ! This how traditional chwee Kueh should be , the texture of the Kueh is where the trick of the trade is. Just nice got the substance and correct tanginess and softness. Michelin really knows their stuff in rating them ! I Only buy Jian Bo because of commercialized convenience near my place.

R. T.

This will be one of the occasions where one would question Michelin's award criteria. The cake here is somewhat dense. The toppings are just salty preserved radish and maybe because it is salty, the stall puts very little toppings. The chwee kueh at Tiong Bahru and Chinatown Complex are way better.

S. H.

Three stars purely for the authenticity and scarcity of this item. Wasn’t particularly tasty and meat paste was super salty/ oily. Service was fast and friendly. It was a treat to watch the old couple create them and experience an ancient recipe.

S. F. T.

Made using an old school streamer. Started in 1959 in Queenstown area and later moved into Ghim Moh Food Centre in 1978. The founder handed over to his son who is now running with his wife and his son-in-law, Kenny Hew. The unique part is they use pork lard cooked with the cai por.