11
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1
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2013-12-28 236 views
Both kuehs above are Tapioca Kuehs. Kueh Kotoh is actually mashed tapioca with gula melaka mixed in it while Kotoh Ubi is mashed tapioca topped with gula melaka coconut! I much prefer the Kotoh Ubi as the gula melaka coconut enhanced the whole flavour of it making this incredibly delectable! This is my mom's favourite and it consist of coagulated gula melaka covered with shredded coconut. Lek lim's version is a wobbly, jelly-like texture that’s not too sticky with a tinge of gula melaka flavo
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Both kuehs above are Tapioca Kuehs. Kueh Kotoh is actually mashed tapioca with gula melaka mixed in it while Kotoh Ubi is mashed tapioca topped with gula melaka coconut! I much prefer the Kotoh Ubi as the gula melaka coconut enhanced the whole flavour of it making this incredibly delectable!
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This is my mom's favourite and it consist of coagulated gula melaka covered with shredded coconut. Lek lim's version is a wobbly, jelly-like texture that’s not too sticky with a tinge of gula melaka flavour.
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This is my first time trying kueh bengka, which has a soft and chewy texture!
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My favourite childhood snack! It is made up of half green pandan custard and half rice. The pandan is fragrant and the rice is moist and not too dry!
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The layers are smooth and has a chewy texture with each bite.
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The Pulut Int consist of sweet blue glutinous rice topped with gula melaka coconut toppings and wrapped inside a banana leaf. Being a fan of gula melaka this is one of my favourites as well!
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I love the soon kuehs here as each is generously filled with ingredients! I will come back again to try their unique gula melaka ang ku kueh, ondeh ondeh, kueh dadar etc., which I heard gets sold out very early!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
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Date of Visit
2013-12-05
Recommended Dishes
  • Kueh Kosui
  • Pulut Inti
  • Kotoh Ubi
  • Soon Kueh
Level2
13
0
2013-11-08 124 views
I was invited by the owner of the shop for a "kueh tour" and to understand their history.I like their simplicity, no-frills, wanting to keep the costs down for the benefit of their customers. I like that they are also tuning their recipes towards those who are more health conscious. The Kueh Lapis has a soft texture. Though I like my Kueh Lapis sweeter (I find theirs not sweet enough), I appreciate that it probably is healthier with lesser sugar My favourite is the Fried Yam Cake. We were amaze
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I was invited by the owner of the shop for a "kueh tour" and to understand their history.

I like their simplicity, no-frills, wanting to keep the costs down for the benefit of their customers. I like that they are also tuning their recipes towards those who are more health conscious.

The Kueh Lapis has a soft texture. Though I like my Kueh Lapis sweeter (I find theirs not sweet enough), I appreciate that it probably is healthier with lesser sugar
My favourite is the Fried Yam Cake. We were amazed at how soft the inside is. Fabulous with a semi crusty exterior. You could taste how generous they are with their ingredients. And it taste somewhat like those Grandma's Yam Cake. My parents-in-law also enjoyed this. Fried Popiah is not bad too - generous filling! But because these items are fried, so they probably leave a little oily feel. Which can be resolved by using some kitchen paper towels ;p

For more details and photos, http://efatrie.blogspot.sg/2013/05/lek-lim-nonya-cake-confectionery.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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132
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2013-07-24 107 views
Thanks to Wendy for bringing us along and I get to know the history of this shop - Lek Lim Nonya Cake Confectionery. Although I was always around at this area ... sad to say I never been here before this is the first time and I had a great time spent here! We were greeted by the friendly shop owner - Gavin, 3rd generation of the shop. I am really amazed by the little shop here with so many kueh they making from as early as 4am while most of us still in la la land! Gavin show us around and sha
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Thanks to Wendy for bringing us along and I get to know the history of this shop - Lek Lim Nonya Cake Confectionery. Although I was always around at this area ... sad to say I never been here before this is the first time and I had a great time spent here!

We were greeted by the friendly shop owner - Gavin, 3rd generation of the shop. I am really amazed by the little shop here with so many kueh they making from as early as 4am while most of us still in la la land!
Gavin show us around and share with us their history from home business till they move to current location at Blk 84 Bedok North Street 4 in 1987. Hands on for the Ang Ku Kueh make me feel the hard work they put in and to maintain the traditional way is not an easy task. Salute them for being insisting on using hands on so that next time the younger generation will get to eat the traditional style!

Love the Yam cake cos it was really nice ... generous ingredients were found inside thumbs up for it! If you are around at Bedok area do drop by to get their delicious kueh no regret having some weight gain here!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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1
2013-07-07 80 views
We were invited by the owner for a visit quite sometime ago & I have been missing their yam cake since then, but it was too far for me to travel all the way from Teck Whye to Bedok just to get a piece of it. Recently my office has shifted to Changi, so that makes it easier for me to go get some of the kuehs to satisfy my craving! Finally made my way down last weekend after work to get my hands on the yam cake!I'm in love with the yam cake due to the generous yam bites in it! I actually wanted th
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We were invited by the owner for a visit quite sometime ago & I have been missing their yam cake since then, but it was too far for me to travel all the way from Teck Whye to Bedok just to get a piece of it. Recently my office has shifted to Changi, so that makes it easier for me to go get some of the kuehs to satisfy my craving! Finally made my way down last weekend after work to get my hands on the yam cake!
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I'm in love with the yam cake due to the generous yam bites in it! I actually wanted the fried ones but its sold out, Nevertheless, the steam ones taste just as good.
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I also bought the handmade soon kuehs. These clear kuehs are handmade by their workers and the ingredients are also very generous. If you can't finish it on day of purchase, just put it in the fridge & just heat it up the next day. But fret not, cos the taste is still as good as day of purchase!

Good quality & great taste makes my trip worth!

Btw, if you're yet to know, they will also be at the Singapore Food Festival Village from 12 Jul - 21 Jul 13! So, head down to lend them some support!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-06-29
Spending Per Head
$5 (Tea)
Recommended Dishes
  • Yam Cake
Level4
2013-06-21 70 views
I am quite a fan of kuehs as I love the sweet taste and chewy texture. In addition, the kuehs are more often than not, brightly coloured which future increases the appeal. I recently got myself a sweet mung bean ang ku kueh and a peanut ang ku kueh (differentiated with a slanted cut in the leaf) from this stall. I had wanted to get other flavours, but they are sold out, hence I had to settle for these two flavours. It is alright as I love both. I ate the sweet mung bean ang ku kueh. The ang ku k
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I am quite a fan of kuehs as I love the sweet taste and chewy texture. In addition, the kuehs are more often than not, brightly coloured which future increases the appeal. I recently got myself a sweet mung bean ang ku kueh and a peanut ang ku kueh (differentiated with a slanted cut in the leaf) from this stall. I had wanted to get other flavours, but they are sold out, hence I had to settle for these two flavours. It is alright as I love both. I ate the sweet mung bean ang ku kueh. The ang ku kueh skin is not too thick and the texture is not as chewy as I would have liked, but still ok. The mung bean filling is good - it is moist and not too sweet and the overall taste is great.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2013-06-17 44 views
Wendy was invited by Gavan, the 3rd Generation of lek lim nonya for a hands-on on making their signature items, Ang Koo Kueh. Gavan is so nice to allow her to bring along her friends and so Wendy ask us along.Tthe deep fried items. I specially like their sardine puff and popiah. The sardine puff skin is crispy and the sardine filling is nice with no fishy taste. The popiah is fry till crispy and not oily.Their handmade rice kueh (peng kueh), their peng kueh is in white colour not the usual pink
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Wendy was invited by Gavan, the 3rd Generation of lek lim nonya for a hands-on on making their signature items, Ang Koo Kueh. Gavan is so nice to allow her to bring along her friends and so Wendy ask us along.

Tthe deep fried items. I specially like their sardine puff and popiah. The sardine puff skin is crispy and the sardine filling is nice with no fishy taste. The popiah is fry till crispy and not oily.
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Their handmade rice kueh (peng kueh), their peng kueh is in white colour not the usual pink colour as they wan to follow their traditional. Back then in kampong times, colourings are expensive and so colourings are not added to peng kueh to save costs. But because peng kueh are mainly used for praying and so red dots are dabbed on the kueh so that it will not be plain white which the Chinese do not like when they offer it to the gods.

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My favourite since young, kueh lapis. It is so soft and yummy.
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If you wish to know more about lek lim and more pics, you can see my blog at http://blurblurqin.blogspot.sg/2013/01/12th-jan-2013-visit-to-lek-lim-nonya.html
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-01-12
Recommended Dishes
  • peng kueh
  • ang koo kueh
  • popiah
  • sardine puff
Level4
Lek Lim Shop sold a wide range of Nonya Kueh. I like Kueh because it was bite-sized snack or you may treat it as breakfast if you wish. My house owner bought Ang Ku Kueh from here. Ang Ku Kueh was more often steamed than baked, thus it had very different in texture with others such as puffs, breads or doughnuts. The traditional flavour of Ang Ku Kueh which I like the most was this one. It was a small oval-shaped Chinese pastry with soft sticky glutinous rice flour skin, which wrapped around a sw
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Lek Lim Shop sold a wide range of Nonya Kueh. I like Kueh because it was bite-sized snack or you may treat it as breakfast if you wish. My house owner bought Ang Ku Kueh from here. Ang Ku Kueh was more often steamed than baked, thus it had very different in texture with others such as puffs, breads or doughnuts.
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The traditional flavour of Ang Ku Kueh which I like the most was this one. It was a small oval-shaped Chinese pastry with soft sticky glutinous rice flour skin, which wrapped around a sweet ground bean filling in the centre. In Chinese culture, the red colour skin represented as a symbol of joy and happiness whereas the tortoise symbolizes longevity.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-05-20
Spending Per Head
$2 (Breakfast)
Recommended Dishes
  • Malay-style Kueh
Level4
118
5
I was happy to make it here at Lek Lim Nonya Cake Confectionery together with my four friends, by invitation of the owner, Gavan. Although I grew up around this area, little did I know that there was a hidden gem here, selling all my favourite kuehs! The shop is located near the famous Bedok North Blk 85 Fengshan's Bak Chor Mee, just opposite a carpark behind the food centre.All items here are Halal-certified and mostly vegetarian (no egg too), so to our Muslim friends also, please come and tr
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I was happy to make it here at Lek Lim Nonya Cake Confectionery together with my four friends, by invitation of the owner, Gavan. Although I grew up around this area, little did I know that there was a hidden gem here, selling all my favourite kuehs! The shop is located near the famous Bedok North Blk 85 Fengshan's Bak Chor Mee, just opposite a carpark behind the food centre.

All items here are Halal-certified and mostly vegetarian (no egg too), so to our Muslim friends also, please come and try out the traditional kuehs here!

Gavan conducted a special learning journey for us at his shop.

Firstly, he gave us some background about the shop. They are actually a Teochew family and his grandparents learnt how to make nonya kuehs from a peranakan lady. They started off as a home kitchen in the kampong during the late 1968 and set up the current shop here in 1987.

Lek Lim's kueh and many other food items are all hand-made from scratch. Gavan does not believe in mass-production through the use of machines. They had tried both hand-made and machine-made kueh, and there was a distinctive difference in the taste. He added that for machine-made, the ingredients such as bamboo shoots, turnip etc will become quite mashed up, and the texture will be different.

This is indeed a laborious task and the shop has to open by 4am everyday, ready to serve the customers and also for distribution to hawker stalls, hotels etc. As such, by 3+am, they need to start preparing the ingredients! The only rest days they have are the Chinese New Year and Mid-Autumn Festival.

They have 2 versions of the yam cakes, steamed and fried yam cakes. Gavan said that by "accident", they realized that deep-fried yam cakes tasted good so they decided to introduce them into the shop. Both have their own merits and I seriously think these were the best yam cakes that I ever had so far, with generous servings of yam chunks, mushrooms and shrimps inside to give them more flavour. Each piece is only 80 cents, very value-for-money too!
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Their spring rolls! Die-Die must try! It was really good, with generous fillings of turnip, carrot, beansprouts etc. At Lek Lim's, they definitely don't skimp on the ingredients!
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To read up more about this invitied learning journey at Lek Lim, please visit my blog post at:
http://www.ylyn-journal.blogspot.sg/2013/01/lek-lim-nonya-cake-confectionery-bedok.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2013-01-23
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11
0
For full review, please visit > http://ahat247.wordpress.com/2013/05/12/lek-lim-nonya-cake-confectionary/I watched a food programme featuring Nyonya Kueh (Peranakan cakes and puddings) and it triggered my cravings for it. It’s been quite some time since I last ate Nyonya Kueh so I went online to do a little research on the eateries in Singapore selling it. Lek Lim Nonya Cake Confectionary appeared on the top of the list so I went to check it out on a weekday morning.According to Lek Lim’s w
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For full review, please visit > http://ahat247.wordpress.com/2013/05/12/lek-lim-nonya-cake-confectionary/

I watched a food programme featuring Nyonya Kueh (Peranakan cakes and puddings) and it triggered my cravings for it. It’s been quite some time since I last ate Nyonya Kueh so I went online to do a little research on the eateries in Singapore selling it. Lek Lim Nonya Cake Confectionary appeared on the top of the list so I went to check it out on a weekday morning.

According to Lek Lim’s website, they started operations in 1968 selling kuehs from their kitchen at home. According to other food blogs, they also supply their kuehs to the local hotels and restaurants. There aren’t many kuehs left when I was there so I bought three types of kueh and some fried items to sample.

I tried their spring roll, yam cake and carrot cake. The taste is sadly one dimensional and there is a bitter aftertaste to all of their fried items due to the oil that they used. I reckon they should change the oil more often as it is seriously affecting the taste of all their fried items. Tried their dough fritters but it has a weird taste (due to the oil) so I had to dispose it. Please refrain yourself from buying any of their fried items, they are not worth your money.

After the disappointing fried items, I tried their Kueh Kotoh White Nyonya (tapioca pudding with coconut in palm sugar syrup). Very bland and there is no fragrance from the coconut and palm sugar topping. It feels like you are chewing a piece of chewing gum and I suppose nobody would want to swallow their gum. Terrible.

Lek Lim’s Ubi Kayu Nonya (colored tapioca pudding with shredded coconut) would have to be the best among all the food products that I’ve tasted. It was soft and not too sweet. However, the taste is still one dimensional and it is lacking the wonder fragrance that this tapioca pudding should have.

The Oh Ku Kueh is soft but the mung bean paste filling is very bland. Something is seriously missing in the flavor department.

Overall I do not recommend this eatery. I don’t think I will sell any of the food items (that I’ve tasted today) to anyone if I am the owner. The fried items have taste of the oil and they have turned soggy since they have been prepared in advance. Lim Lek Nyonya Cake Confectionary may have been around for the past few decades but they are going to be eliminated if they failed to improve their food standards.
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Date of Visit
2013-05-10
Spending Per Head
$5 (Breakfast)
Level4
Visit: http://www.dairycream.blogspot.sg/2013/05/lek-lim-nyonya-confectionary-shop.html for full review and pics.Although shops selling hand-made kuehs are dwindling in Singapore, I am glad to learn about Lek Lim Confectionery, a shop at Bedok which has been selling handmade kuehs since 1968. Ang Ku Kueh (50cent each)The place started from Changi South and moved to Bedok in 1987. From a humble shop selling Ang Ku Kueh, Lek Lim has expanded to nyonya kueh, Chinese kueh and the latest addition is
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Visit: http://www.dairycream.blogspot.sg/2013/05/lek-lim-nyonya-confectionary-shop.html for full review and pics.Although shops selling hand-made kuehs are dwindling in Singapore, I am glad to learn about Lek Lim Confectionery, a shop at Bedok which has been selling handmade kuehs since 1968.
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Ang Ku Kueh (50cent each)
The place started from Changi South and moved to Bedok in 1987. From a humble shop selling Ang Ku Kueh, Lek Lim has expanded to nyonya kueh, Chinese kueh and the latest addition is the deep-fried yam cake.What is special about Lek Lim is that there is No Eggs, No Meat in their Nyonya kueh and suitable for VEGANS. It is also Halal-certified.
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Besides ang ku kueh (green bean and coconut version), I like the kueh dadar which was bursting of aromatic, moist coconut filling in a thin pandan crepe. The Kueh Ambon is also surprisingly delectable and chewy.
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Even though I have a sweet tooth, the most outstanding kueh was in fact the savoury ones, especially the Ku Chai Kueh (chives kueh)-- 70cent/piece. The fillings are well-fried and the skin is glossy and thin. So good that I did not need the sweet dark gravy and chilli sauce. Even my Folks who tried them gave this ku chai kueh the highest score. It is a MUST TRY. Do get them early before stocks run out for the day!

Conclusion:
Lek Lim is a place that serves honest hand-made kuehs that can easily beat any of the factory-made kuehs we often find in the neighbourhood or shopping malls. I am not a kueh-expert so I cannot claim that the kuehs here are the best. For the best taste of the savoury kueh and even some of the sweet kuehs, it might be good to reheat them before consuming.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Spending Per Head
$1 (Tea)
Recommended Dishes
  • Ku Chye Kueh
Level4
2013-05-04 15 views
There a lots of different kuehs from sweet to savoury in this shop, so you will definitely find something that you like here. I was quite spolit for choices and I got a variety of sweet and savoury kuehs as takeway. I loved eating the 9 layer cake since young, so I had to get it. There are two types, one is the nonya which is a brighter colour and the other is the normal one as pictured. I think the difference is the amount of coconut milk used. The one pictured probably has less coconut milk, a
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There a lots of different kuehs from sweet to savoury in this shop, so you will definitely find something that you like here. I was quite spolit for choices and I got a variety of sweet and savoury kuehs as takeway. I loved eating the 9 layer cake since young, so I had to get it. There are two types, one is the nonya which is a brighter colour and the other is the normal one as pictured. I think the difference is the amount of coconut milk used. The one pictured probably has less coconut milk, and this is the one that I enjoy more. You can eat it as a whole or peel it off layer by layer to enjoy it. I also got the savoury kuehs like peng kueh and soon kueh back home. My family loved the savoury kuehs a lot as we finished it with no second helping!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Lek Lim Nonya Cake Confectionery located in Bedok is a traditional shop selling kuehs. It first started its business in 1967, serving customers through their home kitchen before setting up their own shop (at its current location) in 1987 as business picked up.Through out the years since their inception, they have survived mainly through customers' word of mouth (WOM), no advertising on their part is required. This is not an easy feat as I notice that their location is not exactly ideal. To get t
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Lek Lim Nonya Cake Confectionery located in Bedok is a traditional shop selling kuehs. It first started its business in 1967, serving customers through their home kitchen before setting up their own shop (at its current location) in 1987 as business picked up.

Through out the years since their inception, they have survived mainly through customers' word of mouth (WOM), no advertising on their part is required. This is not an easy feat as I notice that their location is not exactly ideal. To get to Lek Lim Nonya Cake Confectionery, one would need to take a bus from Bedok MRT station. It is not located in a crowded area near an attraction or shopping mall. They are located just next to Fengshan Food Centre where many people frequent at night for supper for the famous Minced Pork Noodles and Chicken Wings, but well... they are closed by evening time. Hence, to have operated for so long with just WOM, I am sure they did something, if not a few things right!
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So what are Lek Lim Nonya Cake Confectionery's USP (Unique Selling Points) that have allowed them to operate for so long? From my perspective the USPs are:

1) Hand made Kuehs and other products. The Kuehs and fried stuff such as Yam Cake, Curry Puffs, Spring Rolls are all hand made! From pastry to the fillings, they are all hand made from the raw ingredients. Not made from factories! I feel that this is the most important USP. Despite it being a labourious task with such a wide product range, they still take the effort to make everything from scratch. Kudos to them.

2) Freshly made daily. Every thing is freshly made on the spot daily. To do this, they have to start working at 4am in the wee hours of the morning daily!

3) No/Minimum preservatives. If you are a regular customer here, you will know that most of the kuehs and fried snacks cannot be kept for long. This is because no preservatives are added. It is best to eat it on the spot or within the same day.

4) Vegetarian. Suitable for vegetarian.

5) Halal Certified. Suitable for our Muslim friends (important point..especially in the light of Amy Cheong facebook post).
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6) Wide variety of product range. They sell a comprehensive range of kuehs (from Nonya Kuehs to Ang Koo Kuehs to Soon Kuehs) and fried snacks (from Curry Puffs, Spring Rolls to Fried Yam Cakes) which are all hand made by them.

During this visit, the partner and I had the opportunity to view and learn (hands on experience) how some of the kuehs are made. First up, Ang Ku Kuehs.

Red Tortoise Cakes. This is a traditional kueh with a tortoise shell shape with a soft sticky glutinous rice flour skin and sweet filings inside. Back then, Chinese believe that eating tortoise will promote longevity, bringing prosperity and good luck to people. Hence, the tortoise shell shape. The Ang Ku Kueh is an auspicious kueh that is often eaten during important Chinese festivals such as Chinese New Year and also during birthday celebrations.

This is the mould used to make Ang Ku Kuehs.

It was not an easy task making the Ang Ku Kuehs. There are not supposed to be any cracks on the kuehs, but well, this is our first time making it. A hands on session that allows us to appreciate the effort gone into making this. This excludes the effort and man hours required for making the pastry and fillings as these were already prepared for us.
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I liked the Ang Ku Kueh ($0.50 each, $2.30 for 5) with peanut fillings in it. Because the peanut fillings were thick, moist and crunchy. Providing a nice contrast to the glutinous rice flour skin which was soft, sticky and chewy. Moreover, I must say that they were generous with the fillings.
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Also had the opportunity to learn how to wrap the Pulut Int ($0.50). The Malay Auntie was able to wrap it so fast and quickly. It seems easy, but upon attempting it, I realised that it was harder than it seems. Well, I guess I am better at eating. The Pulut Int consisted of sweet blue (clitoria flower) glutinous rice topped with gula melaka coconut toppings and wrapped banana leaf.

The red mould as seems above is the mould used to make Soon Kueh ($0.70) and Ku Cai Kueh ($0.70). I believe that this mould can be used to make curry puffs too.

The filling that is used in the Soon Kueh.

Each piece of Soon Kuehs are handmade. A labour intensive process and as seen in the above photo, each piece looks exactly the same as if they were made by machines.

This is the mould used to make Rice Kueh ($0.80).
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Freshly made Kueh Salat!

The Kueh Salat ($1.20 per packet) with the top layer consisting of a pandan crust with sticky glutinous rice at the bottom.
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Kueh Lapis 九层糕 ($1.20 per packet) aka 9 layer cake / Jiu Cheng Gao, one of my favourite childhood snack which I peeled off layer by layer.

Customers can choose between their Fried or non-fried Yam Cakes. I enjoyed both versions and though that this was one of the better yam cakes I have had. Because, their Yam Cakes ($0.80 per piece) were full of yam chunks along with mushrooms and other ingredients. In addition, it was soft and fragrant. Yam lovers will like this.
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Keeping the best for the last..

Both kuehs above are Tapioca Kuehs - Kotoh Ubi ($1.20 per packet). The one on the left is mashed tapioca with gula melaka mixed in it. While the one on the right is mashed tapioca topped with gula melaka coconut (This is my favourite among all the kuehs I tried). The tapioca at the bottom was soft and fragrant with generous chunks of tapioca in it. On top, the gula melaka coconut enhanced the flavour making this incredibly delectable.

I can't help but emphasis on the quality and freshness of the kuehs and snacks that Lek Lim Nonya Cake Confectionery sells. In addition, these are hand made with manual labour at such an affordable price. I must say, I really admire the spirit of Lek Lim Nonya Cake Confectionary, for taking such effort to bring these delish kuehs to consumers in the traditional way (hard way). They could have easily just purchase a few machines to do the work (less staffing issues to handle, higher throughput). With our developing society modernising and as quality of life improves, who knows if kuehs will still continue to play a role in our daily life. From my own personal observation, it seems to be going on a down trend, we now prefer to eat fanciful buns/bread, cupcakes, pancakes, swiss rolls, bubble tea, beancurd, ice cream, crepe and more. Hopefully, I am wrong. Hence, if you are wondering where to get kuehs, this could be one of your options.

Thanks Gavan for the invite.

ps: the Spring Rolls are quite good too. Big and full of ingredients such as turnip, carrot, beansprouts. No photo as we well... ate it while on the way home.

Detailed review: http://foodiefc.blogspot.sg/2012/10/lek-lim-nonya-cake-confectionery-bedok.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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