Fried Sweet Potato Dumplings: I think of it as fried Ondeh Ondeh

If you take an Ondeh Ondeh and put it into a vat of hot oil, you would probably get something similar to this particular dessert. Of course, instead of gula melaka, the inside is filled with peanuts or coconut.

My first impression of it was how incredibly oily it is. Pick it up with a piece of brown paper and you the whole thing turns translucent. It's a bit too oily even for this particular foodie. It's no wonder that such desserts are hard to come by nowadays. With the increased emphasis on healthier diets, such delicacies are facing an inevitable demise.



But if you are young and still enjoy free flowing coronaries, you can certainly sink your teeth into one of these sinful desserts. The flavour I like best was the pandan coconut. The sweet and flowery fragrance really surprises you as you bite into its chewy shell. 3.75/4

Conclusion

Try it before it disappears!



Fried Sweet Potato Dumpling
Stall 76 Maxwell Road Food Centre
1pm to 8pm

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Malay Kuih: Lontong Shiok Ah!

With Amagada


My wife insists that I need to blog this particular lontong because it is in her words "to die for". Yeah, she's been going on about this lontong for months. She has it for breakfast almost every Saturday without fail just before doing her weekly grocery shopping. She even brought mum there and mum ended up going there mid-week to get her lontong fix. So, like any good husband, I followed my wife's instructions and brought my camera to blog the place.......after much incessant "persuading".

So what's lontong anyway? I see it as a sort of reverse rice dish. The usual way to eat rice is to have the rice on a plate and put the gravy on top. In lontong, you have the gravy on a plate and you put the rice on top. Ok it may be a stretch of the imagination, but lontong is essentially compressed rice in a spicy coconut gravy yah?

Anyway the lontong here is really quite good. I haven't really been big on lontong but I would have to say that this one is pretty darn good. The gravy is just about right. Not too spicy or too rich, such that you can really drink it all up. The best part is the way the soft rice blends with the gravy and the kerisik (fried grated coconut). My wife insists that it is a 4.5/5 and all you husbands out there (who wish to enjoy a peaceful existence) would agree with me that it is best to just give a nod and say "Yes Dear".



Anyway, apart from the lontong, the stall also sells a variety of homemade, traditional kuihs which are quite good. They have tapioca cakes, kuih kosui, doughnuts and many others. The kuih kosui was specially good. It had just the right texture, springy yet creamy at the same time and just about the right amount of sweetness.

Conclusion

Have not really looked into Singapore's most famous and tastiest lontong but I have to say that this one is good enough to be included in such a list.

Malay Kuih
Banquet Food Court
Blk 217 Bedok North St 1
8.30am to 10pm daily

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Lim Kee Banana Fritters: Lost and Found!

With Damien and smart


Those of you who wonder whatever happened to the goreng pisang (Banana Fritters) at Somerset House will be happy to know that they are right here in Maxwell Food Centre. Yep, I even checked the newspaper cutting on the wall and it is the same person frying the goreng pisang albeit with a few more white hairs.

There used to be 3 branches of this stall but now this is the only one left. I guess with the increased emphasis on healthy eating, stuff that are deep fried have sort of been out of vogue. But then again that does not explain the recent doughnut fad. It could just be that the humble goreng pisang needs a makeover in marketing in order to spruce up renewed interest in this very traditional local snack.

Actually what would be great with goreng pisang is to eat it with Maple Syrup and Vanilla Ice Cream. Whooooooooahhh! Perhaps that should be the next stage in the evolution of the pisang goreng?

The pisang goreng here is still very good. The owner insists on using only Pisang Raja so you get a nice creamy and sweet caramelized banana within a light crispy coat of batter. 4/5 Come to think of it, cooked banana is the only other "creamy" fruit aside from durian and avocado. Are there any more, you think?

Conclusion

Anyone out there also want to see Goreng Pisang with ice cream and maple syrup?

Lim Kee (Orchard) Banana Fritters
Stall 61 Maxwell Food Centre
11am to 8pm
67327492

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Annie's Peanut Ice Kachang: The Original Peanut Ice Kachang?

With iwatch_ueat, AlecEe, Kat, liverpool, pk, zanzoo and smart


Do you think that Ice Kachang is the quintessential Singaporean Dessert? When you think of a typical Singaporean dessert, does Ice Kachang immediately come to mind? I think it is, even though I seldom order Ice Kachang nowadays, preferring Cheng Tng or Tau Suan. But if you should ask me to draw a Singaporean dessert, I think I would draw a Ice Kachang. It's like if someone were to ask yo to draw a pet, you would draw a dog or a cat. Ice Kachang is the icon of Singapore dessert. Agree or not?

So how to make your Ice Kachang stand out from the rest? Do what Annie does and cover the mountain of ice with a thick layer of mushy red beans and top that with freshly roasted ground peanuts. This must be a good idea given that after Annie's started doing this, other Ice Kachang stalls have also decided to copy this idea. (As I am told)

The mushy red beans were done the way I like them - nice and mushy and not overly sweet. But it was the ground peanuts that really impressed me. In a day and age where these can easily be bought from a supplier, it is heartening to see a tray of freshly roasted peanuts sitting in the stall. This sort of passion for details is what makes the difference. 4.25/5

Conclusion

Still not a huge fan of Ice Kachang, but it is deeply rewarding to taste freshly ground roasted peanuts on Ice Kachang.

Annie's Peanut Ice Kachang
Blk 6 Tanjong Pagar Road
#02-36 Tanjong Pagar Mkt and Food Centre
81635678
10.30am to 7.15pm Weekdays
10.30am to 6pm Weekends

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Dove Desserts: Heavenly Chendol, Traditional Cheng Tng

With smart, liverpool, bashfulhunter, iwatch_ueat, damien and PowerAunty


I have never considered this question before until now. Maybe you haven't too.

This is the question: How should Chendol be taken? With shaved ice like the one in the picture or as a soup-drink with crushed ice, like the ones they serve by the road side in Malaysia? In all my years of eating Chendol, I have never asked the question. In fact, I did not ask the question until I had the answer.

I have decided, after taking this particular Chendol that it should, it must, be taken this way. Let me explain why.

When you eat Chendol as a soup-drink, everything is mixed up and all you get to enjoy is the taste of cold coconut milk with Gula Melaka. When you take it without mixing it all up, you can actually get to appreciate the different elements of the Chendol plus the texture of the finely shaved ice as it melts in your mouth. This is particularly delightful when you have really good Gula Melaka. Oh yes, the lady boss, Helen is so particular about her Gula Melaka that she insists on driving to Malacca to buy the best stuff there to bring home.

Before she started business about 4 years ago, Helen shared with us how she went up to Malacca to taste test several of the top Chendol stalls there so that she has a Gold Standard to compare with. She believes that she has a Chendol that can stand up to the best ones in Malacca. She makes the Chendol herself,using only pandan leaves and passes it through a special Chendol strainer which she also managed to procure in Malacca. Then the other important element is the freshly squeezed coconut milk and the quality extra large red beans. For me the most striking thing is still the shaved ice and the Gula Melaka. So super shiok, it forever changed my thinking about Chendol. Went back twice in a week and still thinking about it. 4.6/5



When Helen set up this stall, she simply wanted to create desserts that she enjoyed as a child ie the traditional way. So she adds dried persimmons and winter melon in her Cheng Tng and not any of the modern stuff like agar agar or jelly. Not easy to find such Cheng Tng nowadays. 4.25/5

Conclusion

Best Chendol I have eaten in years. Make sure when you order that you stress that you want the finely shaved ice. Sometimes after making cold Cheng Tng, they might forget to set the ice shaver back to fine!

Dove Desserts
Blk 22 Toa Payoh Lor 7
#01-21
92725712
11am to 8pm
Closed on Sunday and Monday
Recommended by smart

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Brown Sugar: Wagyu Burger with Foie Gras!

BrownSugar is in the midst of relocating to a new address. Stay tuned

With Big MOG, PowerMOG and introducing UK Chef MiniMOG

Wagyu Burger with Truffled Mushroom Sauce $28

The Big MOG has found himself a cosy little cafe bistro which serves really nice food and wanted to let you all know about it. This time round, he is joined by his wife and son who have just arrived from the UK. Incidentally, MiniMOG is a chef who had spent some time in Gordon Ramsey's kitchen as well as some of the poshest restaurants in the UK and it was a real eye opener to listen to him comment on the food.

The thing that captured my attention at first was the mention of a Wagyu Burger. Do you all remember the $101 Wagyu burger from Uberburger that made headlines not so long ago? Well, compared to that, this $28 Wagyu Burger sounded like a real bargain. Plus, you could even add Foie Gras onto your burger for an extra $7.

Brown Sugar's owner, fondly known as Sugar Daddy, tells us that the Wagyu Pattie is made from Wagyu Beef which is chopped by hand. The whole pattie is only lightly seasoned with chopped onions, salt and pepper so that you get the full flavour of the Wagyu. Instead of the usual burger bun, it is served with homemade Ciabatta and laced with a Truffle Mushroom sauce to add that extra kick. OK, so you've got "Wagyu", "Foie Gras" and "Truffle", three of the most enticing words in the culinary vocabulary all combined in one burger! Does it sound enticing or what?

I really liked the chunky, tender pieces of Wagyu which had excellent texture and nicely flavoured. Whilest US beef is characteristically more robust and beefy, the flavour of Wagyu is more delicate. If US beef is a Karate chop, Wagyu would be more like a firm massage. Chef MiniMog felt that the onions overpowered the flavour of the beef and would have preferred the beef without. I, on the other hand, quite enjoyed it.

However, the Ciabatta was a little dense for me and I would have preferred a softer bread. The truffle mushroom sauce, as you can expect, was quite shiok. I would have liked a little bit of relish to balance off the otherwise very savoury flavours of the burger. 4.25/5


Pan Fried Foie Gras, Caramelised Pineapples and Croutons $25

If you like Foie Gras, then you should make a beeline down to this Bistro because this is one of the most generous portions of Foie Gras I have come across for $25. There were altogether five chunks of delectable Duck Liver beautifully seared and dressed in veal jus with caramelised pineapple. The pineapple was a little too tart for me. A little more sweeter would have been good for me. MiniMog, on the other hand, felt that the tartness was alright. 4.25/5


Spaghetti with Organic Mushrooms in Cream Sauce with Sliced Parma Ham $18

Sugar Daddy aka Yuan, is yet another young entrepreneur who left a lucrative banking job in pursuit of a passion. The self taught chef started his career by being a "chef for hire", cooking for private functions before settling down run his own restaurant. That being the case, the menu is basically made up of all the stuff that he loves to eat. If you have been following the blog from the start, you would remember how I would add Sio Bak onto my Hokkien Mee to give it that extra oooomph! Well Yuan is of kindred spirits except maybe in a Ang Mo fashion. Just look at what he did to the basic Spaghetti Al Funghi (Mushroom Sauce). Oh yes, a generous handful of Shaved Parma Ham. A man after my own heart (and stomach) indeed! 4.25/5

The mushroom dishes here are all very very good. The mushrooms are sourced from Mycofarm which are grown right here in Singapore and they had that excellent earthy flavour. Even the super fastidious MiniMOG gave his stamp of approval. The mushroom soup is a must try. Made from button, oyster, abalone and shitake mushrooms and drizzled with Truffle oil, it is one of the best mushroom soups I have come across. 4.5/5


Sticky Date Pudding with Brown Sugar Butterscotch $10

Brown Sugar wouldn't live up to its name if it didn't serve up a few tantalizing desserts would it? And I am glad to report that they did not disappoint. The the Sticky Date pudding got the stamp of approval from both our Dessert Desperados viz Big MOG and iwatch_ueat. If you have a sweet tooth, this one is guaranteed to hit the spot! 4.5/5


Tarte Tatin of Pears with Honey and Fig Ice Cream $12

The other item that was really impressive was the Tarte Tatin of Pears. This is the personal favourite of Sugar Daddy who first ate it in the UK and felt that he just had to have it in the restaurant. The pastry is delightfully light and puffy and provided a good contrast to the beautifully caramelised pears and ice cream. 4.25/5

Conclusion

Delightful little cafe bistro to drop in for a casual bite. The food is prepared with passion and some of the items are really good value. Just make sure you leave some room for desserts!







Brown Sugar Cafe Bistro
277 River Valley Road
#01-04 Stardus Clubhouse
63336612
www.brownsugar.com.sg

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Poh Cheu: Ang Gu Kueh Sio Sio

With liverpool and iwatch_ueat


Ah Mah Tng (Ah Mah Long)
Ah Mah Teh (Ah Mah Short)
Ah Mah Tau Chia Ang Gu Kueh
(Ah Mah ate Ang Gu Kueh without permission)
Ang Gu Kueh Sio Sio (Ang Gu Kueh Hot Hot)
Jia Liao Tio Beh Pio (After eating sure win the lottery)

I could never understand why people make such a big fuss about Ang Gu Kueh. Just what is so nice about this Kueh that Ah Mah needs permission to eat it? And the other thing I don't understand is, why does the rhyme say that Ang Gu Kueh must be eaten hot? I have never eaten a hot Ang Gu Kueh, have you?

And then I found out what a Sua Gu (Mountain Tortoise) I was. I only just realised that Ang Gu Kueh literally meant "Red Tortoise" Kueh. Yes, the Red Tortoise finally revealed its true meaning to this Mountain Tortoise. Indeed it does look like a tortoise shell! Why Red? Well, the Kuehs are traditionally given out during baby's first month celebrations, so Red denotes prosperity and Tortoise is a symbol of long life. Like I said, I am a big Sua Gu. Am I the only one or is this a revelation to you too?

Anyway, I am the latest Ang Gu Kueh convert after having tasted this one. OOoooh, they are really generous with the peanut filling and it was really very shiok. The skin is thin, soft and chewy and was a nice contrast to the gritty peanuts. Although the traditional Ang Gu Kueh is made from mung bean paste, I prefer the peanut version. Maybe its just because I am nuts about peanuts. 4.5/5



The Soon Kuehs here are pretty famous too. The skin is soft and slippery and the filling has enough of the Hae Bee (dried prawns) flavour. Liverpool, our chilli masochist, specially mentioned that the chilli sauce was especially hot and shiok. 4.25/5

Conclusion

Looks like I have just started my Ang Gu Kueh trail! Any particular stalls to recommend?

Poh Cheu Blk 127 #01-230
Bukit Merah Lane 1
8am to 6pm
Closed on Sun and Pub Hols
Recommended by Liverpool

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Green Sky Dessert: The Disco Dancing Dessert Man!

As dusk sets in, the disco music starts up and Finding Nemo starts playing on the LCD screen in front of the stall. The audience start lining up as this Ice Kachang Man starts his nightly breakdancing routine. Oh yes, some stalls have got good food, some stalls have good service, but this stall has all the above plus entertainment at no extra charge.

Looking at the queue of people lining up behind him, I can see why this guy is dancing. It sort of reminds me of the dancing traffic policemen that direct traffic in Thailand. It is heartening to see that some people simply do enjoy their work!

So is this dessert stall really worth all the lights and music?

Being really full already, I only managed to try the Tau Suan which the man himself said was the best selling item in the stall.

And the Tau Suan was good! I especially liked the strong pandan fragrance of the soup and it was not overly thick and sweet. The mung beans were of the right texture and firm to the bite. Only one small complain that perhaps they could be just a little more generous with the mung beans. 4.25/5

Conclusion

It is just one of those stalls that you have to visit to catch the action for yourself. The Tau Suan was very good and judging from the queue, the other stuff should be quite good as well.

Green Sky Dessert
Redhill Food Centre
Blk 85, #01-60 Red Hill Lane
3pm to 11pm
Closed on Mondays and Tuesdays

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Ho Hup Soya Bean: Can Bean Curd Ever Be Too Soft?

Can Bean Curd ever be too soft? I have heard many bean curd lovers say that the quality that they always look for to determine a good bean curd is its texture. No doubt, the most well known bean curd in Singapore, namely Rochor Bean Curd has got bean curd which is super smooth and soft. But my usual complaint is that they have sacrificed taste for texture ie it tastes watered down.

This particular bean curd was recommended by BC who used to frequent the stall when they were still at Changi Airport. When they moved out, he was quite devastated and thought that he had lost his favourite bean curd forever. (I am being a little melodramatic here). Until one day he chanced upon the stall again at Old Airport Road.... (music in the background).....(girl and boy meets and runs around coconut tree)..... Quite boldly he proclaimed that this bean curd was better than Rochor's. Phwa, you willing to risk your neck? Ok lah go try try.

The Bean Curd is indeed super-soft and I would dare say softer than Rochor's. They make their bean curd on the premises with soy milk that is procured from the factory. This is because the beancurd is so soft that it would disintegrate during transportation. This also explains why so many factory produced beancurds are necessarily firmer. Now the thing that I am still unable to decide is whether it is TOO soft. I always thought that Bean Curd should be soft and smooth but still have a little of that gelatine like consistency. You know, such that it can "chip off" and leave a smooth surface. This one is soft to the extent that it is almost like the consistency of cold porridge or almost like yoghurt. Certainly one bean curd you have to try for yourself to decide if you like it! For me it is mysterious enough for a repeat visit. 4.25/5

Now what I am really impressed with is the Ah Balling. These are also handmade. I must tell you that this is one Ah Balling that stands out from the rest. The skin is superduper smooth and soft and I was taken aback with my first bite. I never thought that I would ever be able to come across an Ah Balling that I can really rave about, but here it is! Just make sure that its the old lady who is preparing it as I think a lot of it depends on the cooking time as well. 4.75/5



I find that a lot of the time, you can really appreciate something only after someone has given you some frame of reference to assess its quality. Take for instance this longan drink. If you had just ordered it to go with your Hokkien Mee, you would probably think "its really nice and refreshing". But this auntie was telling me that it is special because the longans still maintained a level of crunchiness in them. Once you know what to look out for, suddenly you find that you are able to appreciate it more. The longans were indeed crunchy which is quite different from your run of the mill longan drink! 4.5/5

Conclusion

So, can Bean Curd be too soft? Do go try it an let us know what you think. Whatever it is, you won't regret trying the Ah Balling there. I can't think how it can get any better.

Update: Jun 2008

The stall has closed

Update: Sep 2008

Update 21 Sep 2008

Ho Hup has closed the Old Airport Road Stall. It now has 2 branches:

Haig road food centre
stall number 01-59
operation hour: ard 10am-10pm

and

Bedok North St 3 Blk 538 market
unit number #01-19
4am-2pm

Ho Hup Soya Bean
Blk 51 Old Airport Road Hawker Centre
#01-162
96820462
9am to 9pm Closed on Mondays
This stall has been closed permenantly

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House of Dessert: Delectalicious Desserts

Fancy a bowl of really nice Tau Suan? Head down to the Tampines Round Market and you will find a nice couple selling some of the best traditional desserts.



The Tau Suan here is very good. The beans are steamed just nice so that they have some bite but still become powdery when you actually bite into it. The soup is not overly starchy has has a nice caramel fragrance to it. I don't know how much better Tau Suan can get apart from maybe having a whole stick of fresh You Char Kway to go along with it. 4.5/5



While the Tau Suan is really good, it is quite common. This stall sells this Lotus Suan (Ling Zhi Suan) which is very very shiok. The lotus seeds are cooked just right such that they become a nice savoury paste in your mouth when you bite into it. This is something that I have really been thinking about everyday since the first time I ate it. If you want to try it you will have to go early as it is one of the first items to get sold out. 4.75/5



The white fungus here is very refreshing for those who want something a little lighter. It is boiled till very soft and has a thin film of starch on the surface which makes it slightly gooey. 4/5



The ice watermelon is about the only cold dish they have there. Light refreshing and very nice though you can imagine what the flavour is like. 4/5

Conclusion

My current favourite dessert stall. Too bad they don't do peanut and walnut paste. The Lotus Suan is so good, I just finished my fourth bowl this week!

House of Dessert
Tampines Round Mkt and Food Centre
Blk 137
#01-02
7am to 5pm daily

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The Sweet Stone Parad Ice: Belgian Chocolate in Hawker Centre

With Carnineviand, Dory and iwatch_ueat


We Singaporeans continue to be fascinated with the Ang Mohs. When I was young, I had the perception that Ang Mohs here were all very well to do CEOs and Expats in positions of influence. That was because my father worked in an Ang Moh Company and he had an Ang Moh Boss.

Nowadays we are seeing more and more Ang Mohs living in the heartlands. (And I don't mean locals dying their hair blonde) But we are still fascinated by them. So when you get an Ang Moh selling sausages in Chinatown, the media gets excited with the story. Somehow, we don't expect an expat to be mingling with the heartlanders.

Along comes Sebastian, a very smart Ang Moh who realizes the potential marketing power of an Ang Moh serving Ang Moh food in a Hawker Centre. Little surprise that just three months after their opening, there are so many newspaper clippings in front of their store that they can start selling Kachang Putih (Gone were the days Kachang Putih was sold in newspapers).

There are two qualities that make Singaporeans Singaporean. We are world reknown for our love for food and our love for getting a good bargain. So what do you get when you put an Ang Moh in a hawker centre, selling fondue made with genuine Belgian Chocolate at a price you cannot find anywhere else? A "Sure win" situation to say the least.

Of course, you can have all the marketing hype, but if your food is not good, people will stop coming. Our hatred of getting "Ketok" (swindled) supersedes our love of getting a bargain.

So what I am saying is that the food here is not only cheap, it is also quite good. The waffles here are very nice. They are not the usual thin waffles you get in the heartland bakeries. These waffles are made from dough rather then batter, so they come out with a bready texture. Certainly something you would expect to find in a proper cafe than a hawker centre.


Fondue Set $14.80 includes 2 bowls of ice cream (not shown)

The chocolate sauce is made from pure Belgian chocolate that Sebastian imports from home. His family actually runs the business of the same name and they have a few branches worldwide. Because the chocolate sauce is made from pure chocolate with no added milk or cream, they don't actually put a candle to heat up the sauce. Instead it is served in a warmed claypot. Our dessert specialist, iwatch_ueat said that this Fondue "Can-do lah", but she still prefers if it was bubbling, so that you can actually melt the marshmallows. I tend to agree.

However, you cannot discount the fact that this is a very good bowl of chocolate sauce, and that for $14.80, you are getting a big plate of fruits which includes strawberries, bananas, grapes, marshmallows and honeydew melon, two Belgian Waffles and two bowls of double scoop homemade ice cream. I think your Singaporean instincts are telling you to at least go and check it out, right? 4/5

Conclusion

This one of a kind, Ang Moh in the heartland type of stall serving quality Belgian chocolate fondue for cheap. Even if I say no good you would still go and see for yourself right?

The Sweet Stone Parad Ice
Golden Mile Food Centre
505 Beach Road #01-76
11.30am to 9.30pm
James 97389868
Sebastian 90078465

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Mr Avocado Exotic Juice: Liquid Gold!

With carnineviand, Tag, liverpool, iwatch_ueat and Bashful Hunter

I love Avocado! I love it simply halved with cold lobster meat and thousand island dressing. I first learnt to eat Avocado when I was studying in Sydney. A lot of people have the misconception that Avocado is high in cholesterol. It is not. It may be high in fat (mostly monounsaturated) but it is not high in cholesterol. In fact, there is none at all since cholesterol is found only in animal fats. No vegetable fats contain cholesterol. Being high in monounsaturated fats explains why it is so creamy and yummy!

If you have never tasted Avocado Shake before, you don't know what you are missing. I did not know what I was missing till last week. The first sip put that "Phwaa Say" look on my face that got all my makankakis excited. This is seriously good stuff! The Avocado shake tasted nothing like Avocado. It tasted like liquid white chocolate mixed with chendol! Shiokfully surprised and delightfully delicious! Anyone with a sweet tooth will love this! 4.75/5

Conclusion

Abosolutely delightful. If you like chendol and chocolates you will love this stuff!

Exotic Juice
Cathay
Blk 120 Bukit Merah Lane 1
Alexandra Village Hawker Centre
Stall 01-19
9.30am to 9.30pm
Closed on Saturdays

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Putu Piring: The Lord of the Pirings!

Putu Piring 3 for $1

Do you remember the old Singapore Wonderland? I remember the small rollercoaster with the head of a lion in front of it. That coaster, together with Van Kleef aquarium (ie National Theatre) were iconic of Singapore in the 70's (for a 6 year old boy at least). I can still remember visiting Wonderland at night. I don't know if it is just because I was a kid, but Singapore nights seem to be cooler then. The best things to eat on a cool night were steaming hot peanuts and Kueh Tutu (Putu Piring).

The Kueh Tutu almost went out of fashion in the 80s (around then) but thankfully, like the handmade Paus, Gen Xers who grew up eating the traditional foods took it upon themselves to re-introduce the old favourites to a new generation.

Putu Piring is essentially the Malay version of Kueh Tutu. According to the friendly uncle at the stall, this dessert has its origins in India. The Malay version uses gula melaka for the filling and is served with grated coconut whiles the Chinese version ie Kueh Tutu, contains grated coconut and peanut filling and is generally smaller in size.



This uncle has been running the stall for 14 years. He used to be in the building industry and was involved in many hotels. It was during this time that he learned the art of kueh making by observing the many Hotel Chefs that he had to work with. After several attempts and experimentation, he finally arrived at the perfect recipe for his Putu Piring.

There is a perpetual queue of people outside the stall even at 3pm in the afternoon, but the hardworking staff are always cheerful and friendly. Guys should be especially careful about ordering from the amorous, circumferentially enhanced lady who is always after the handsome son of the owner and every other guy for that matter!



Now this picture really tells it all. Who can resist the finest grade Gula Melaka (from Malacca of course) oozing out of the kueh when it is piping hot? It is a wonder to behold and certainly not something you want to wait till you get home to eat. 4.75/5

Conclusion

Can a Putu Piring get much better then this?

One Piring to rule them all,
One Piring that leads them,
One Piring above them all,
With a Gula that beats them.

~The Lord of the Pirings~

Putu Piring
Banquet Food Centre
Blk 12 Haig Road
96883067
Daily 12noon to 10.30pm
closed on the 2nd Tuesday of the month

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