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Top 6 Best Chwee Kueh in Singapore

Chwee kueh 水粿 or literally known as ‘water rice cake’ is a type of steamed rice cake with preserved radish. Chwee kueh is a popular breakfast item in Singapore and Johor. It is a part of Teochew cuisine, eaten in China, Singapore, Johor, Malaysia and certain places in Southeast Asia. Tropika Club will take you through aggregated rankings or “ranking of rankings” compared from the following sources to further ascertain the final rankings. This is further refined using the TripAdvisor rankings to decide between the position in case there is a tie. Read on to find out where are the Top 6 Best Chwee Kueh in Singapore.


No Time to Read? Here’s a Snappy Summary of This Article

  • Chwee Kueh: A traditional breakfast dish of steamed rice cakes topped with preserved radish and chilli sauce.
  • Here’s the Top few Best Chwee Kueh in Singapore: (based on taste, texture, price and location)
  • Ghim Moh Chwee Kueh: A stall at Ghim Moh Market and Food Centre that serves chwee kueh with a distinctive brown colour and a savoury and sweet radish.
  • Jian Bo Shui Kueh: A popular stall at Tiong Bahru Market that sells soft and smooth chwee kueh with fragrant and crunchy radish.
  • Bedok Chwee Kueh: A stall at Bedok Interchange Hawker Centre that offers chwee kueh with a generous amount of radish and a spicy and tangy chilli sauce.
Top 10 Best Chwee Kueh in Singapore
Top 10 Best Chwee Kueh in Singapore

1. Ghim Moh Chwee Kueh

Introduction: This Chwee Kueh stall at Ghim Moh Food Centre serves one of the best Chwee Kuehs in Singapore and it is absolutely delicious.

Offerings: What sets them apart from most is that their uniquely prepared radish or cai po is more savoury than sweet, to the extent that it tends to feel too salty.

Location: Blk, 20 Ghim Moh Rd, #01-54, 270020

Contact: +65 9176 6850

Website: https://www.facebook.com/pages/category/Specialty-Grocery-Store/Ghim-Moh-Chwee-Kueh-165858950167744/

2. Jian Bo Shui Kueh

Introduction: Jian Bo Tiong Bahru Shui Kueh was founded by Mr Wang in 1958. Arriving in Singapore from a Teochew province in China, Mr Wang earned his keep by selling shui kueh with his trusty pushcart at Tiong Bahru Market. In the mid 1990s, husband and wife team Mr Ang Kien Huat and Mdm Toh Lai Hueh were invited to help out with the business. Following in the footsteps of Mr Wang’s laudable work ethic, Mr Ang unfailingly wakes up at 6am daily to cook and prepare the chilli and chye poh while Mdm Toh ensures that all the operations run smoothly. This is their promise to consumers that their shui kuehs will always be served fresh.

Offerings: Riding on to the shift towards healthier lifestyle and food options, Jian Bo Tiong Bahru Shui Kueh has kept our faith of serving our signature shui kueh dish using the exact original recipe while only making a switch from the use of pork lard to healthier alternative with 100% vegetable oil. Using only the finest ingredients handpicked and checked for quality, our steamed rice cakes, chye poh (preserved radish) and chilli are freshly prepared in our central kitchen every morning, leaving them to chill in the afternoon before they are delivered to all our outlets across the island each night.

Location: 30 Seng Poh Rd, #02-05 Market, Singapore 168898

Contact:  +65 6753 1626

Website: http://www.jianboshuikueh.com

3. Bedok Chwee Kueh

Introduction: A Michelin Bib Gourmand recipient, Bedok Chwee Kueh is recognised by their relatively larger-sized chwee kueh. This gives a wider surface areas for the delicious savoury chai po toppings.

Offerings: The steamed rice cakes were smooth and soft to the taste, the fragrant chai po and chilli combined to give a delightful yummy taste. As compared to Jian Bo Shui Kueh, Bedok Chwee Kueh is less oily, less expensive and yet on par.

Location: 208 New Upper Changi Road, Bedok Interchange Hawker Centre, 01-19, Singapore 462207

Contact:  +65 9625 6692

Website: NIL

4. Tangs Orchard

Introduction: If you’re craving a plate of Chwee Kueh while shopping along Orchard Road, head down to TANGS Market located in the basement level. While there’s not sitting capacity, there are some standing tables for you to grab a quick bite.

Offerings: The chwee kueh at TANGS Market, for instance, whilst considerably pricier, do exceed our expectations. Chewy yet appealing, this is the kind of food that gives us a little extra comfort in our lives.

Location: 310 Orchard Rd, basement 1 Tangs Plaza, Singapore 238864

Contact:  +65 6370 1155

Website: https://www.facebook.com/pages/Seletar-Sheng-Mian-Tao-Payoh-Lor-8-Food-Center-Market/207713899345870?ref=br_rs

5. Xin Xi Chwee Kueh

Introduction: Xin Xi’s menu features a variety of local breakfast options such as Yam Cake and Chee Cheong Fun (腸粉, rice noodle roll), but they’re mostly known for their take on the classic Chwee Kueh. The store serves hot, smooth, and firm water rice cakes topped with crunchy Chye Poh. The texture is a pleasant surprise, making you reach for more than just one!

Offerings: While they are well-known for their chwee kueh, do try their delicious yam cake too which gathers a loyal following.

Location: 117 Aljunied Ave 2, Singapore 380117

Contact: NIL

Website: NIL

Xin Xi Chwee Kueh

Read Also:

The Best Prawn Noodles in Singapore


6. Siang Siang Chwee Kueh

Introduction: If you’re looking for non-oily chwee kueh, this version was as greaseless as can be. Made in small quantities by an elderly couple, Siang Siang’s chwee kueh was both traditional and homely.

Offerings: Fried with minimal oil, the chye poh was placed in a colander to drain out excess oil. The result was the lightest chwee kueh ever. Coarsely chopped, the slightly crunchy chai poh was intensely sweet and salty. It went very well with the kueh, which were superbly dense but very soft.

Location: 85 Bedok North Street 4, Singapore 460085

Contact:  +65 9767 1020

Website: NIL


Chwee kueh is one of those dishes that you can find in almost every hawker centre in Singapore. It’s a simple but satisfying breakfast or snack that consists of steamed rice cakes topped with preserved radish (also known as chye poh) and chilli sauce. The rice cakes are soft and smooth, while the radish adds a crunchy and salty contrast. The chilli sauce gives it a spicy and tangy kick that makes you want to eat more.

It is a humble but delicious dish that showcases the diversity of Singapore’s food culture. Whether you like your chwee kueh soft or firm, salty or sweet, spicy or mild, there’s a stall for you in Singapore. Try out these top 6 best chwee kueh in Singapore today, and let us know which one is your favourite!

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Frequently Asked Questions (FAQ)

What is chwee kueh?

Chwee kueh is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish and chilli sauce. It is a popular breakfast dish in Singapore, where it is commonly associated with Singaporean cuisine.

How is chwee kueh made?

Chwee kueh is made by mixing rice flour and water to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are topped with diced preserved radish (also known as chye poh) and served with chilli sauce.

What are the benefits of eating chwee kueh?

Chwee kueh is a low-fat and low-calorie dish that can provide you with carbohydrates, protein and fibre. It can also help you feel full and satisfied for longer. However, you should be mindful of the amount of salt and oil in the preserved radish and chilli sauce, as they can increase your sodium and fat intake.

How do I store and reheat chwee kueh?

You can store chwee kueh in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat chwee kueh, you can either steam them for about 10 minutes or microwave them for about 30 seconds. You can also reheat the preserved radish and chilli sauce in a small saucepan over low heat or in the microwave for a few seconds.

How do I make chwee kueh at home?

Making chwee kueh at home is not difficult, but you will need some special equipment and ingredients. You will need aluminium cups or moulds to steam the rice cakes, as well as rice flour, water, salt, oil, preserved radish, garlic, shallots, sugar, cornstarch and chilli sauce. You can follow this recipe from Singapore Hawker Classics Unveiled to make your own chwee kueh at home.

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