One Kueh At A Time

I grew up having Teochew kuehs for breakfast and I totally disliked it. The kuehs I had tended to be hard, sticky and chewy with more dough than filling. Plus my family did not believe in pan-​frying them (I only discovered this option several years ago after talking to my friends and trying the fried kuehs at Bendemeer Market) so I only had the steamed version and only at home.
My memories of kuehs were so lackluster that I would usually skip it. Slowly I came to like only gu chye (chive) kueh as it had more flavor than the soon kueh (the radish were sliced too thick and rough) and png (rice) kueh (too heavy and filling and hard). I usually found ang ku kueh (here it is orh gu kueh) to be too oily and the skin too hard.
Then I read an article on Nick the owner of One Kueh At A Time and his handmade kuehs. With all the rave reviews around, I had to go try it.
It took a few tries before I succeeded in trying all 4 kuehs he made.
Maybe the hype has died down, but now I could usually get kuehs when I was there at 830am or so. It used to be recommended to either head there 930am to 11am or to order in advance, especially if you are placing a large order. Maybe it is still the better option.
Now the kuehs. I love them! I still am not a fan of Teochew kuehs except for those from One Kueh At A Time. The skin is thin but yet strong enough to hold the filling when picked up with chopsticks. The filling is tasty and the size is decent. Some may consider the kueh to be expensive but I think it is worth every penny.
I can’t decide on which is my favorite kueh but if I need to choose, I will say all 3 savory kuehs are excellent. I am still not a fan of orh (ang) ku kueh so I can skip that, but it is still very good.

OMG!
Popped by here on a weekday at 9am and got the works to try. Gu chye kueh, soon kueh, orh ku kueh, and png (rice) kueh. I mean, I had heard so many good things about this place and I just had to try everything available so I could decide which was my favorite.
From my pictures, it is quite obvious how thin and strong the kueh skin is, to contain the filling and also be handled roughly by chopsticks to be dipped in sauce. It is rare to see such resilience in a kueh skin, yet it wasn’t unyielding. I would liken the skin to more of a «crystal bun’s» skin, with more translucence and bite as compared to the usual soon kueh skin. The gu chye filling had bits of fried egg in, and I thought it was quite good, but I much prefer the soon kueh, which had crunchy, well-​seasoned turnips, and a good mix of other veggies like black fungus within. Yum!
It was my first time eating an orh ku kueh, and I really liked it too. It had a sesame flavored skin, with savory mung bean paste within. The filling was smooth and had a hint of shallot oil. Very more-​ish. Png kueh… Well, this isn’t my favorite of the Teochew kuehs, but I would eat this one anyday. The filling had heaps of mushrooms and peanuts encased within the glutinous rice. Still yum, but just not my one kueh at a time.
I will return for more soon kuehs and guchye kuehs!

getting ROTD always inspire me, so here goes!
here, a dollar a day will buy you one kueh at a time, except for their gu chye (chives) kueh.
but nick is such a likeable chap, you will NEVER buy just one kueh at a time.
his friendliness, from the first time i texted him (you can always pre-​order, or enquire) to the first time i met him in person, is infectious!
no matter how heavy his workload is, he will take time off to attend to you.
he is also apologetic and will explain when certain kuehs are not available or when he was once, late.
his passion to carry on this tedious tradition of making kueh by hand, which i have personally witnessed dying a natural death in my extended family, makes me appreciate nick even more!
you can actually taste the love that goes into each.
sure, he may not be the youngest hawker to ply his trade, he is after all around my vintage or older, but his story will hopefully inspire many more to walk in his footsteps.
a journey that i myself am too afraid to embark on.
all i can do is eat but most definitely more than one kueh at a time!;)

Really good homemade kueh that will remind you of your favourite Ah Ma /​aunty /​mum’s cooking.
Excellent skin-​to-​filling ratio with very good, «al dente» (QQ) skin.
The Ang Ku Kueh has a delicious mung bean filling which has a great salty-​sweet balance.
I went early when he first opened but I have a feeling it gets packed later in the morning.
I’m going to become a regular.
(And Nick is just a nice guy too)