To place advance orders, 8.30am to 7pm ; self-collection, 5.30 to 7pm , 7.30 to 9am and 5.30 to 7pm ; closed on Sundays and MondaysHidden in a corner off Chin Swee Road is Jalan Kukoh Teochew Kueh, which started as a pushcart stall in the 1970s.
You rarely find hawkers who use ingredients such as dried prawn and dried mushroom so liberally. But siblings Loh Kai Mong, 64, and Loh Choon Huay, 67, make their kueh as if they were for their own family's consumption, with little regard for cost. The Yam Kueh is made using a wooden mould which the stall owners' late grandmother brought from China. The mould is carved with the Chinese character for good fortune.
The 69-year-old learnt the craft of braising from a Hong Kong chef in 1996 and adheres to the traditional, though tedious, practice of rubbing down the birds with maltose to give them a sweet aroma and shine. Even her dumplings are generously sized, larger than the standard Chinese soup spoon. You need at least two big bites to polish one off.
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