CCF + yam cake + soon kueh — kueh tray ($3.50)!

Breakfast — chee cheong fun + yam cake + soon kueh three-way kueh tray. $3.50 total. SG heritage kueh stall classics. 😋

What was on the tray ($0.80 + $1.20 + $1.50):

• Chee cheong fun ($0.80, top) — soft folded rice noodle rolls dressed in bright red chilli sauce + white sesame seeds.
• Soon kueh ($1.50, centre + left) — chopped pieces of the bamboo shoot + turnip-filled kueh, drizzled with sweet dark sauce and topped with fried shallots + sesame.
• Yam cake ($1.20, right) — soft yam cake (or kway) slices in pieces, drizzled with the dark sweet sauce + chilli, sprinkled with sesame.

This is the classic kueh tray combo — you pick from the steamed kueh display, the auntie chops everything onto one tray, dresses with sauces, you eat. The shared dressing (chilli + sweet sauce + sesame + fried shallots) blurs the line between items, every bite has different combinations.

Chee cheong fun at $0.80 is the budget pick — soft rice noodle sheets folded over each other, dressed minimally. Cheapest kueh on the menu.

Soon kueh at $1.50 is the headliner of the three — translucent rice flour skin wrapping a savoury filling of chopped bamboo shoot + turnip + minced pork + dried shrimp. The signature SG Teochew kueh. The chopped version here lets the filling spill out and mix with the sauce.

Yam cake at $1.20 is the savoury starch — steamed yam (taro) cake with bits of dried shrimp + pork in the mix, the kind that needs sauce to come alive. The dark sweet soya + chilli on top transforms the otherwise plain steamed cake.

All three eaten together = three different starches + three different fillings + one shared sauce profile. The auntie’s chilli is the binding agent.

Total: $3.50 for three items.

Overall: 4.3 / 5. Soon kueh was the standout (juicy bamboo + turnip filling), yam cake held the sweet sauce well, CCF was the cheap filler. Heritage kueh tradition done right. 😍👍🏼

Original IG post