I once queued here with a group of American tourists who were asking what’s good on the menu. Despite not working at the stall, I felt a sense of pride because perhaps my food heritage is recognized by someone from halfway across the globe. After all, Poh Cheu’s Ang Ku Kueh is mochi at its best. It has a thick chewy exterior which can sometimes mean that there is little filling. To compensate, this AKK is made thicc, like real thicc. It is unlike the ones you get from Bengawan Solo or Ji Xiang (a.k.a Everton Park), both of which don’t come even close. (Sorry fans of Ji Xiang for putting it in the same league as BS ><)

In the past, I may have craved other fillings like durian and mango. However, I have come to appreciate the classics and my go-to these days is the green (mung) bean filling.

Poh Cheu, thank you for reinvigorating my love for the classic Ang Ku Kueh.

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