“I grew up in Singapore, and among the breakfasts of my youth, chwee kueh is the one
that tugs at my heart most. It’s a steamed rice cake topped with an umami-bomb of crunchy preserved radishes that have been stir-fried with soy sauce, shallots, and garlic. Try the dish at the legendary Jian Bo Shui Kueh stall in Tiong Bahru Market. It’s like Singapore in one bite.” —Cheryl Lu-Lien Tan
Photo from Flickr user coolinsights. This appeared in the August/September 2014 issue.