Lai Heng Handmade Teochew Kueh

The skin on these kueh is thin and smooth, with a satisfying bite that sinks into your teeth. Ordered the png kueh, soon kueh and the cai kueh. Each variety comes generously filled the chives kueh is packed with flavour, and the soon kueh filling is equally tasty. Be prepared for a wait though — I waited for in queue for at least 15 minutes. It sounds quick for something like kueh, but many customers order in bulk (30 pieces or more!), and there’s only one auntie managing everything from packing to serving to collecting payment. Everything is made on the spot and served fresh to order, so the freshness is guaranteed.

Though there is a pan fried section for these traditional food, we chose the old schools taste—steam. We got all 4 types and the taste is so nice and brought us back to the 80s. This stall is situated in the hawker centre and prepared to queue for some time. The steam version is great. The food is soft and you must try it on the spot. The dough is to die for! We would always eat and don’t take away. Even though sometime we take away, we steam it awhile before eating. The taste is really remains great!!!

Michelin 2025. Had the pan fried rice kueh for dine in and the steamed soon kuehs and chives kueh for takeout. Preference for the steam kuehs and the fried ones make the skin to hard and dry. Soon Kueh and chives kueh in a box of 6 with only a packet of chilli and black sauce given. Extra to be paid if needed more. Minimum quantity for dine in and takeout. Prices are reasonable compared to some others. Do come and try the steam kuehs.

If you wonder how good can Teochew kueh be, you have to suspend any judgement and head here. This has been on my to-revisit place for a while and the last time I came (from the eastern part of Singapore) was probably before Covid. Given how good it is, a 30 minutes wait is worth it. What is amazing is that the kueh here is made, steamed and fried right before your eyes. Personally I like fried version which is my choice always. The skin is so perfect - thin and delicate and slightly chewy. It’s definitely Michelin Bib Gourmand worthy. It’s such a perfect enjoyment every time I get to eat this.

I used to patronise this stall when I was a child, and while I wouldn't describe it as spectacular, it does possess a nostalgic appeal that sets it apart from other famous Teochew kueh brands. First and foremost, the kueh skin here is thinner but denser, optimally made for pan-frying without breaking. However, when it comes to fillings, I think the Alexandra and Kovan ones are far superior. It had been years since my last visit, and I opted for the popular combo of pan-fried rice kueh and soon kueh, along with a steamed chives kueh, totalling $4.40. As expected, the pan-fried kueh tasted way better. Unfortunately, the pan-fried versions do not travel well, so it is best to dabao the steamed ones but make sure you pan fry them for best taste. Overall, I don't believe it's worth making a special trip for these, but they are definitely worth trying if you happen to be in the area.

Choices of teochew kuih is limited, compared with what one would find in Chaoshan, China. Nonetheless, for items that they do sell, the results are amazing. Skin is chewy, unlike the factory made ones. And the best part, they pan-fried the kuih (or luak as the teochews like to call it), which is a step that majority of teochew kuih stalls tend to skip.

The Teochew kueh from Lai Heng Teochew Kueh was honestly quite disappointing. The portion felt too small for the price, I paid $3.10 and was surprised at how little I got. Taste-wise, it was just average, nothing particularly memorable or worth going out of the way for. It really makes me wonder how they managed to get their Michelin recognition in the first place.

Lai Heng Handmade Teochew Kueh is my go-to spot! Be prepared for a wait, as this popular stall is always crowded (I queued for 20mins at 11am). But trust me, it's worth it! The kueh's skin is perfectly thin and soft, while the fillings are generous and flavorful. My favourite is - Soon Kueh: Filling is generous, skin is thin and tender - Ben Kueh - Soft Chewy Dough wrapped with moist sticky rice - Gu Cai Kueh: Either you love it or hate it due to the pungent taste of chives. I preferred this to be Pan fried. Elderly usually - love this.