Jian Bo Tiong Bahru Shui Kueh

This shui kueh recipe has been passed down since 1958 and the brand has been consistently recognised by the Michelin Guide through the years, from 2021 through 2024. You'll find a consistent queue at its original Tiong Bahru outlet, with locals and tourists alike getting oil-drenched packets of shui kueh to go (from $3.50 for five pieces). Granted, the oil makes for quite a messy eating experience, but it's all worth it once you get a taste of soft, fluffy steamed rice cakes doused with housemade chilli sauce and chye poh (pickled radish). Shellfish are present in the toppings so those with allergies should make a mental note. The nostalgia factor is big here. Almost everything remains just like the yesteryears, minus the fact that pork lard has been switched out to vegetable oil, to the dismay of some. Still, the taste is just as authentic thanks to the distinct homemade toppings, and Jian Bo Tiong Bahru Shui Kueh has since expanded to having multiple outlets islandwide.