The regular soon kuehs are meant to be made of bamboo shoot but are instead usually filled with turnip. The bamboo shoots imparted a firmer, springier bite and was much more interesting than the regular turnip types. Peng kueh was moist and fragrant. Ku chye kueh was smallish, and the filling finely chopped. All had delicate, thin skin harking to years of handmade goodness. Abacus was ok, I'd have preferred more yam and not so much oil to lubricate the base. Glutinous rice was on the firmer side. While I did not feel especially wowed by it, my colleague thought that it was more delicious than the overly sticky and soft kinds sold outside.
I'd be back again, if not for the fact that it's horribly far away. Parking is a breeze, given that Poh Cheu is located within an industrial estate.
Date of Visit: Mar 17, 2013
Keep it up!