Head down to Ah Yee’s Soon Kueh and marvel at the painstaking process that goes into making their soon kueh. Find the chewy dumplings stuffed full of jicama, carrots and winter bamboo shoots, as well as a hearty mix of minced shiitake mushrooms and fried dried shrimp. Top it off with some sweet sauce and chilli, and you have the perfect Singaporean breakfast. Address: 124 Tembeling Rd, Singapo...

This 24-year old stall is co-founded by Madam Lim, who has had 30 years of experience in the hand-making kueh before she co-founded Fatt Soon Kueh in 1999. The soon kueh here boasts a chewier skin, and every bite is filled with bountiful flavours from the jicama, black fungus, carrots and dried shrimp. Address: Multiple outlets

Jalan Kukoh Teochew Kueh is a family-run business that has its roots in Johor Bahru over a hundred years ago! While their soon kueh has a slightly thicker skin than usual, it still remains soft and chewy. Furthermore, it is lightly pan-fried before it’s served, accentuating its taste and texture. The kueh here sells out quickly, so walk-in customers are often disappointed. We recommend calling ahe...

Kueh Ho Jiak isn’t primarily known for its soon kueh, but like most of the other kueh here, they are still drop dead delicious. Their handmade soon kueh comes packed with turnip, black fungus, radish, and dried shrimps, but if you’re vegan or vegetarian, there is a meat-free option too! Address: Multiple outlets

The kuehs here are different from those you can get elsewhere, as they focus on tradition that dates back decades ago. Instead of relying on just jicama, the stall follows a more traditional way of making these goodies by adding bamboo shoots to the mix. Did you know soon kuehs in China were originally filled with bamboo shoots? For a taste of the original, make sure to check out this stall. Ad...

Owner Goh Mok Ai has been making his Teochew kueh painstakingly by hand for over two decades. His hard work and dedication has paid off — he’s the very first Michelin Bib Gourmand awardee for Teochew kueh! The soon kueh here has been lightly pan-fried and is crispy and chewy at the same time. The lightly charred flavour on the skins truly adds a new dimension of flavours as compared to just steami...

Apart from being close to famous hawker food stalls such as Hill Street Char Kway Teow, Lau Chong Kee has made a name for itself with its local snacks that are loved by Singaporeans across different generations. The soon kueh here looks smaller than usual, but it’s made with a traditional rice skin which complements the filling. And if you have the stomach space, you should try their cakes too!...

The owner of One Kueh At A Time started the stall as a way to honour his mother’s recipes and to keep them alive, and you’ll find a variety of soon kueh on the menu with different fillings such as turnip, chives, hae bee biam, beetroot and bak kwa. Prices start from just $1.60 each and they are incredibly popular, selling out almost everyday. As there are only limited amounts of soon kueh that the...

Established in 1985 and clinching a Michelin Plate in 2019, Poh Cheu is a family-run business now helmed by its third-generation owners. The beautiful soon kueh wrappers here are almost transparent – you can see the carrots and black fungus through the skin without having to tear it apart! Each soon kueh is packed with tons of umami goodness with the perfect skin-to-filling ratio, and the house-ma...

Tiong Bahru Teochew Kueh has been around since 1974, serving up handmade Teochew kueh to generations of patrons. You’ll find not just one, but two types of Soon Kueh here, one filled with turnip and the other with chives. The black bean kueh stuffed with ingredients such as black beans and peanuts is also worth a try! Address: 30 Seng Poh Rd, #02-02, Singapore 168898 Opening Hours: 7:30 am–2...