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Introduction
Jian Bo Shui Kueh is a Singapore home-grown heritage brand selling traditional local food. Established in 1958, the brand has delighted Singaporeans from all walks of life with its robustly flavoured shui kueh dish - Steamed rice cakes with preserved radish and dried chilli paste as toppings.
The brand has grown over the years and currently has one of the largest number of stores islandwide. Its outlets are also delightful centres for other traditional local dishes like yam cakes, chee cheong fun, glutinous rice and assorted kuehs and snacks.
The brand diligently adhered to time-tested recipes, uncompromising quality of ingredients and preparation techniques to create a memorable taste experience. For 2 consecutive years, Jian Bo Shui Kueh has been awarded the highly acclaimed Bib Gourmand in Michelin Guide Singapore (2021/2022).
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Awards and Titles
Michelin's Bib Gourmand (2023)
Opening Hours
Mon - Sun
05:30 - 21:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
到星加坡旅遊，其中一様不容錯過的食品就是水粿。這本來是廣東潮汕一帶的傳統小吃，用粘米粉及少許麵粉加水混合成米漿，再蒸煮成的米糕，吃時加些菜脯碎及醬汁。在星加坡很多熟食中心都買得到。其中以中峇魯市場內的楗柏水粿最著名。這裏的水粿軟韌適中，有咬勁，但出色的還是他們的特製醬汁，這也是他們出類拔萃致勝的關鍵。醬汁是用蒜蓉、乾蔥蓉、蝦米、辣椒、菜脯粒及醬油熬煮而成，又香又辣又鮮，搭無味的水粿，簡直是絕配，一吃難忘，再吃上癮。我每次到星加坡探親，都會到這裏覓食，價錢又不貴，大約港幣三元一個，吃五、六個已是一餐飯了。
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I frequently buy from this stall as I find their kuehs very nice. This is the ondeh ondeh. It is a very nice snack if you enjoy eating coconut as the filling is sweetened shredded coconut. The shredded coconut is quite sweet, but eaten together with the outer skin, it is just right. The outer skin is made of glutinous rice flour and then coloured with a little green dye to achieve this colour. While it was not made with real sweet potato, I still liked its taste and find it nice.
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My family ordered chwee kueh as side dish as some of us were still not full after the main dish. We ordered 6 pieces which cost $1.80. The pieces were quite big however, there was not enough chai po (the pickled raddish on top). ): The sambal chili served by the side was tasty and helped to compensate for the lack of chai po.
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