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Arriving by Public Bus: #92/100/111 (Bus Stop Number 11009 - Ghim Moh Bus Terminal) Nearest MRT: Buona Vista - (EW21/CC22 on the East West Line/Circle Line) Nearest Carpark: Blk 20 Ghim Moh Road
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Introduction
<BR>Ghim Moh Chwee Kueh, as the name suggests, provides this yummy local dish that will definitely stir up childhood memories.
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Awards and Titles
Michelin Plate (2021)
Opening Hours
Today
06:15 - 18:30
Mon - Sun
06:15 - 18:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
RELATED ARTICLES
Ghim Moh Chwee Kway 锦茂李老三 located at Ghim Moh Food Centre at near Buona Vista MRT station is operated by a couple. The couple (Mr and Mrs Lee Sah Bah) has been selling Chwee Kway since 1959 and is well-known among residents staying at this area. Price ChartThe prices of the Chwee Kway 水粿 are clearly stated on the price chart at the facade of the stall. Mrs Lee partially hidden by the stack of Chwee Kway in their metal moulds laid out on rounds boards stacked on top of one another!Chwee Kway is essentially a steamed rice cake topped with diced preserved radish. At this stall, the owners make everything by hand, not machined made. This means that they have to wake up at 5am every day to start the preparation. In addition, they made the preserved radish (chye poh) differently from other stalls by just stir frying it for 2 hours with onion, garlic and pork lard (without sugar). As I was taking photos of the facade after having made my order, Mr Lee, 63 years old suddenly popped up (in front of me) and proudly showed me his City Food Hunt 2013 certificate which he just received! I could sense his pride and joy. With more than 54 years in this line of business, it was not an easy feat! Kudos! Many more years to come! Chwee Kway $1.20Chwee Kway $1.204 pieces of Chwee Kway for $1.20. Unlike else where, you get toothpick(s) instead of fork or spoon. Chwee Kway $1.20The Chwee Kway was not bad; soft yet firm. It was tasted pretty much the same as those at other stalls. What was unique was the chey poh.When I got the Chwee Kway, the first thought that went into my mind was... Aiya, auntie give so little chye poh. After eating all the Chwee Kway, I suspect that the reason was because the way their version of chye poh was more salty. Beside being salty, their chye poh was oh-so fragrant (must be the pork lard)!! Hence, the amount given was sufficient.Worth a try. http://foodiefc.blogspot.sg/2014/01/ghim-moh-chwee-kway-ghim-moh-food-centre.html
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Before Ghim Moh Hawker Centre closed for renovation, I went to try the Ghim Moh Chwee Kueh. There was no queue at this stall and I thought they were closed. Luckily the aunty at the stall said that they still have left some to sell to me.Their menu board had a price for 20 pieces at $6 but I wonder who was such big eater buying 20 in a go. I just bought 8 pieces for $2.40 for myself.The Chwee Kueh had little "Cai Poh". The "Cai Poh" tasted more sweet than savoury. The Chwee Kueh was just right not too soft or too floury. Overall, this Chwee Kueh was not oily but was average in taste. There was too little "Cai Poh" given.
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A visit to Ghim Moh Food Centre is never complete without having such traditional old school Chwee Kueh too, besides other popular dishes like its roasted duck and carrot cake. Why are their Chwee Kueh famous? A close look observation into the stall would definitely give you more hints to the answers.Unlike the typical Chwee Kueh stalls, the old couple wake up early daily in the morning to prepare from the scratch instead of getting them from the factory. I'm glad that we are still able to see how food are make with them keeping such a traditional rendition.While most of the popular Chwee Kueh stalls uses vegetables oil for their "chye poh" (preserved raddish), these from Ghim Moh had retained its traditional method, insisting on the use of pork lard.As compared to others, Ghim moh's Chye Poh is saltier however, I really loves the Kueh that they took out of those scalding hot aluminium cups. They are wobbly and soft in texture.Though they are of the traditional taste, I still prefer the sweeter chye poh from bedok Chwee Kueh. Still, in conclusion, such traditional taste of Chwee Kueh is hard to come by, better appreciate its taste before its gone.Review at http://www.umakemehungry.com/2014/12/ghim-moh-chwee-kueh.html
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I was recommended to the chwee kueh from this stall by one of my friends. She said it is really good because it is handmade. Indeed, when I ordered 4 pieces to try, I felt that the chwee kueh is really soft not too chewy. The chai poh topping is also very tasty. It is slightly different from what I used to have from other stalls, but the taste is quite refreshing and it suits the plain chwee kueh very well. In addition, the chilli is also very delicious. It is more expensive than other stalls, but worth trying.
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I love chwee kueh especially those with lots of fried turnip and chilli to compliant the otherwise plain chwee kueh. The key ingredient that makes or break the chwee kueh got to be the fried turnip.this stall's kueh is not only soft but when it is accompanied with the fried turnip, it is just pure goodness! The fried turnips have a traditional taste to them and it is really fragrant.
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