Jian Bo Shui Kueh (楗柏水粿) is a heritage Singapore food brand famous for its “shui kueh“ (chwee kueh / 水粿) — Teochew-style steamed rice cakes topped with preserved radish and optional chilli. Started as a humble pushcart at Tiong Bahru Market in 1958, the Michelin-recommended brand has since grown into a multi-outlet business across Singapore. One of its west-side outlets is located in Mei De Coffeeshop (美德咖啡店), in Bukit Batok East Point.
Jian Bo’s signature Shui Kueh (minimum 5 pcs) is served on a piece of waxed paper even when eating at the food centre, due to the oil seeping out from the condiment. The freshly-steamed rice cakes are topped with a condiment mix of diced savoury and sweet preserved radish (chye poh / 菜脯), white sesame seeds, minced dried shrimps, chilli paste (optional) and vegetable oil that the condiment is fried in and also to keep it moist. The rice cakes have bouncy, tender texture, not overly soft (for my liking), and the aromatic condiment gives them a nice sweet-savoury, mild-spicy, umami flavour and not too salty.
Traditionally, pork lard oil was used to fry the diced preserved radish (and still so in Chaozhou, China) but Jian Bo Shui Kueh had switched to using 100% vegetable oil, and adding other aromatics to “replace” the lost lard oil aroma, resulting in a unique, aromatic condiment mix for their shui kueh.
Social Media:
Facebook | Website
Address:
Tiong Bahru Market & Food Centre (中峇鲁巴刹及熟食中心), #02-05
30 Seng Poh Road, Singapore 168898
Opening Hours:
7am to 8pm | Daily
Nearby:
Leave a Reply