Soon kueh & gu chai kueh, S$0.70 each
Being a true-blue Teochew who grew up helping Mom to make authentic Teochew kueh, I’m very particular about how it should be. Normally, I prefer the traditional Teochew opaque-white dough skin variety over the Hakka-style translucent dough skin type. But I must say that Poh Cheu’s Hakka-style soon kueh is more than decent enough for me to go back for repeat purchases.
Jicama/turnip "soon" kueh
Smooth, even, and with a pleasant springiness, the kueh skin encases a generous amount of moist and flavorsome filling. They have both jicama/turnip (“mang guang” in Teochew) “soon” kueh, as well as the authentic bamboo shoot soon kueh. Both fillings are mixed with chopped carrot, black fungus, beancurd puff, and dried shrimp.
Gu chai (Chinese chives) kueh
The gu chai kueh is equally tasty, except that the chives tend to be a little fibrous.
I’ve also tried their glutinous rice “png” kueh, but that one isn’t really worth the trouble cos the glutinous rice filling lacks fragrance and is too mushy for my liking.
Poh Cheu Handmade Soon Kway Ang Ku Kway
127 Bukit Merah Lane 1, #01-230 (Alexandra Village)
Singapore 150127
Mon – Sat: 8am to 6pm
Closed: Sun & public holidays
The images in this post were captured with Sony Cyber-shot DSC-HX200V (review unit from Sony Singapore).
Hear Julia on radio every Thursday at 11:10am & 12:10pm as she shares a Foodie Lunch Pick on 938LIVE's Lunch Box with hosts Howie Lim and Desmond Wong. 
Wow, these kuehs are truly hardcore Teochew stuff. Sometimes I try to tell my friends about them but they all seem to be clueless. I have not bought them since the vendors stopped selling them door to door during the 1960s and 1970s.