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2014-12-15
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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 h
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.
Look at the Chai Po
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