Poh Cheu

If you are a fan of Traditional Chinese Homemade Kueh you can come get it in Alexandra area. They sell different type of kueh and trust me you will spend time pondering what to order just like what i did yesterday morning.
I ordered a 4 Ang Ku Kueh (Yam & Green Bean) 1 Soon Kueh, 1 rice kueh, 1 abacus (cantonese) I think that’s how they name it.
I love the green bean feeling it taste a little grainy and for the sweetness im ok with it. As for the Yam feeling is too smooth not grainy don’t like the texture of it. The skin is alittle too thick for me and the combination seems alittle too much to digest.
The soon kueh is nice love the turnip feeling it’s alittle crunchy and the mixture is good. As for the rice kueh the glutineous rice is tasty but again the skin is too thick for me.
I would still recommend this stall to people as every single has an unique taste bud. Come try it …

Poh Cheu specialises in a wide range of homemade kuehs. However, their most popular kueh is still the ang ku kueh which comes in a variety of fillings (think green bean, peanut, yam, and even durian, amongst others). I think their ang ku kueh with peanut filling is the best in Singapore. The skin is very springy and not too rich which their peanut filling is generous and rich. When you take a bite of the ang ku kueh, the peanut filling sticks together instead of falling apart in your hand, which makes eating much more convenient.
They are open on most days except Sundays and public holidays.

I daresay this is one of the best kueh stalls in town. First time I tried the kuehs was 9 years ago. I procured some again last week, and it has remained just as good. Picked a variety of bamboo shoot kueh, peng kueh, ku chye kueh, abacus and glutinous rice.
The regular soon kuehs are meant to be made of bamboo shoot but are instead usually filled with turnip. The bamboo shoots imparted a firmer, springier bite and was much more interesting than the regular turnip types. Peng kueh was moist and fragrant. Ku chye kueh was smallish, and the filling finely chopped. All had delicate, thin skin harking to years of handmade goodness. Abacus was ok, I’d have preferred more yam and not so much oil to lubricate the base. Glutinous rice was on the firmer side. While I did not feel especially wowed by it, my colleague thought that it was more delicious than the overly sticky and soft kinds sold outside.
I’d be back again, if not for the fact that it’s horribly far away. Parking is a breeze, given that Poh Cheu is located within an industrial estate.

In order to treat visiting cousins from London to the best food we have in Singapore, we got ang ku kuehs from Poh Cheu so as to let them have a taste of the snacks we usually enjoy. The ang ku kuehs here are soft and the skin chewy, and the wide variety of flavours here make the whole eating experience exciting, though one man’s meat (or flavoured ang ku kueh) could be another man’s poison. Go for flavours you usually enjoy, but if you are game, then be adventurous and try them all! They have the usual ang ku kueh (red with green bean paste), black sesame (a new flavour out just in May 2012), durian and yam, among many others. All are priced at 70cents each. Opening hours: 8am-​6pm, closed on Sundays and public holidays.