Ghim Moh Chwee Kueh: a Timeless Taste with a 60-year-old Recipe | SINGAPORE HAWKER FOOD 

Step into the stall, and you'll be awed by the towering trays of Chwee Kueh, a permanent signature that marks this beloved spot.
At just 8 years old, Mr Lee San Ba entered the hawker business started by his mother back in 1959. Now, at age 73, he's still going strong, with the help of Mrs. Lee and son-in-law Kenny. 💪👨‍👩‍👦
🤔 Ever wondered how Chwee Kueh got its name? Each Kueh has a dimple where water collects after steaming, hence "Chwee" (water) Kueh. This dimple is the perfect spot for Chai Po topping.
Chwee Kueh might look simple, but a lot of hard work goes into making it-no shortcuts here! What sets Mr Lee's Chwee Kueh apart is the use of pork lard in cooking the preserved radish, a 60-year-old recipe that’s rare to find these days. This traditional method gives the Chai Po its unique, savoury fragrance.
The soft yet firm steamed rice texture keeps loyal customers coming back for more. Thanks to the stallholders for sticking to traditional methods and keeping this delicious heritage alive! ❤
🍜 Stall Name: Ghim Moh Chwee Kueh 李老三传统水粿
🕗 Operating Hours: 6am to 6pm
📍Address: 20 Ghim Moh Road Food Centre, #01-54, Singapore 27002