Ghim Moh Chwee Kueh - 20 Ghim Moh Rd

I am a newbie at this kind of thing and I thought it was absolutely delicious. Obviously they have been doing this a while and it is tradition. I wanted to know what I was all about so I got four pieces. It was very good and I will come back for more when I have a bigger appetite (I already had lunch). Enjoy it now, folks. Heritage food like this won't be around forever. One day you will wake up and it will be all cookie cutter franchises. Stop complaining and just enjoy it.

If you have eaten enough chwee kueh, you will be able to tell that there is a slight difference in the texture from this stall and other stalls in SG which likely get their chwee kueh from factories. That being said, I do think they could provide more cai por as I think most dinners are used to copious amounts of it to go down with the chwee kueh. That being said, I understand that their reason for the amount of cai por is because they cook it with pork lard, which not many other stalls in SG do so, hence it might be overwhelming if the quantity is increased. They also just pass your order in the brown paper with no support so you will need to be careful when bringing it back to your table.

The worst chwee kueh that I have ever tasted. ? The caipo had only one taste, which was plain salty. It was given in a meagre portion, which is a blessing in disguise on hind sight. The cake itself was also not good.

Ghim Moh Chwee Kueh. An average chwee Kueh fare. Bit too salty with an after bitter taste. Insufficient on the main character dried radish served. Maybe too over rated.

The chwee kueh (steam rice cakes) are very delicate, fall apart easily even if you pick it up with fork, nice chewiness with slight bounce to it. The cai por (radish) is braised in lard over charcoal that has nice aroma and taste not found elsewhere so just a tiny amount of it will be sufficient to coat the chwee kueh with aroma and flavour of cai por lard that has been braised for a long time.

To be absolutely frank, as much as this has a history and a legacy behind the brand, the chwee kueh is nowhere close to where Jian Bo is at. Given the many franchise stores that the competition now has, I really feel like this has since become a passion project for uncle and auntie to kill time and do something into their retirement. The one word that comes to mind when I tried this, was 咸 (salty). The chai por has no other fragrance despite there being pork lard in the mix. The sambal chilli is nowhere close to any mass produced chilli unfortunately. Despite the price, it's one of those stalls that I know I've tried at least once, but will never buy again.

Classic chwee kueh (steamed white rice cakes) with dollops of intense-flavored preserved vegetable condiments (chai po). One can always have more of the chai po, but the serving was satisfying and tasty. It was a delight to watch the vendor carve the chwee kueh out of the molds.

Although Ghim Moh Chwee Kueh has been listed every year in Singapore Michelin Bib Gourmand guide, we think it is overrated, give me Jian Bo anytime. The proprietor not only makes his own preserved radish topping, but also use pork lard to cook it over a mini charcoal to bring out the aroma. While the Chwee Kueh is commendable, was disappointed with the chilly sambal as it is salty instead of the sweet savoury ones we would expect.