Hawker FoodList

5 Best Muah Chee in Singapore (2026)

Where to find real muah chee in Singapore, from Chinatown Complex and Old Airport Road stalls to a Balestier coffeeshop and a modern Sin Ming kueh shop.

By: Amir Wahab
Edited by: Amir Wahab
Published: 27 Sep 2026
Reading time: 4 min read

A tray of soft muah chee glutinous rice pieces coated in crushed peanut and sugar at a bright Singapore dessert stall

Muah chee is the Teochew-Hokkien snack of soft glutinous rice dough, cut or pinched into bite-sized pieces and tossed warm in crushed peanuts, sugar and sometimes sesame, eaten on the spot rather than kept for later. It is a small category: several long-running stalls have closed in recent years, and food writers describe the survivors as among the last making it fresh to order rather than from a pre-cut dough. This guide gathers five verified stalls and kueh shops across Singapore, from Chinatown and Old Airport Road hawker stalls to a Balestier coffeeshop and a modern Sin Ming kueh counter, each checked against multiple sources. Treat it as a shortlist to explore, not a ranking.

1. Po's Muah Chee by TauNai

Po's Muah Chee by TauNai works out of Chinatown Complex Food Centre, where owner Lai Hongyun hand-makes her muah chee to a recipe she says came from her late grandmother. Food accounts, including the TikTok food page 8 Days Eat, describe the texture as remarkably silky, likening the soft, slightly chewy pieces to Japanese warabi mochi rather than the firmer style found at older stalls. The pieces are tossed in a finely grated peanut powder reviewers call nutty and sweet rather than gritty. A distinguishing touch: the stall also serves house-made soy milk or Chinese tea alongside the muah chee. Write-ups into 2025 and 2026 have kept recommending it as one of the more reliable modern muah chee stops in the food centre.

Chinatown Complex Food Centre
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2. Kim Satay

Kim Satay is, first and foremost, a satay stall at Old Airport Road Food Centre, but food write-ups describe it as the last stall there still selling muah chee, after other vendors stopped. Its version keeps things simple: the glutinous rice dough is hand-cut with an oiled knife or scissors, then rolled through finely ground peanuts, with sugar mixed straight into the coating rather than offered separately. Reviewers describe the result as a crunchy, nutty layer giving way to a soft centre, sold in a single peanut flavour rather than the black sesame or mixed options found elsewhere. A review updated in January 2026 found the stall still trading its usual hours, with satay and muah chee served from the same counter.

Old Airport Road Food Centre
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3. Ah Mah's Legacy

Ah Mah's Legacy is a small Teochew kueh store tucked into the basement of Thomson V Two in Sin Ming, started by Shiny Phua as a weekend side project that grew into a full stall. Its site says Shiny hand-pounds the muah chee with a wooden stick, a technique it calls rarely seen today, for a chewy, springy texture. Unlike stalls offering only peanut or black sesame, food write-ups describe more experimental versions here, including a goma-and-almond mix and a salty pistachio muah chee finished with shallot oil. The same counter sells ang ku kueh and orh nee, or yam paste, in flavours the brand calls classic and reinvented. Reviewers into late 2025 reported long queues, with popular flavours selling out by early afternoon.

Sin Ming (Thomson V Two)
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4. S Fu Ren

S Fu Ren is a muah chee and sweet potato ball stall run from a corner of Teck Seng Coffee Shop on Balestier Road by an elderly couple; the wife previously worked in school canteens before the pair started the business. Food blogs describe both snacks as handmade daily: the sweet potato balls from steamed, mashed sweet potato worked into glutinous rice flour with no added sugar, and the muah chee cut and tossed to order. It comes in a plain white version rolled in ground peanuts and a black version in ground sesame, with a mixed plate combining both. Reviewers writing in 2023 and 2024 describe a soft, chewy texture that stays pleasantly non-sticky on the fingers, a sign of an established neighbourhood stall.

Balestier
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5. Fu Cheng Shi Pin

Fu Cheng Shi Pin is a small hawker operation best known for its popiah, with food write-ups singling out its handmade skin, rubbed thin on a heated plate the traditional way rather than bought in. At its Albert Centre stall, the same counter also fries kueh pie tee, fruit rojak and muah chee, making it more of a general Teochew-Hokkien snack specialist than a muah chee-only outfit. Reviews describe its muah chee as steamed from a glutinous rice and tapioca flour mix, then scissor-cut into chunks and coated in sugar-and-peanut powder, served slightly warm with a chewy, elastic bite. It runs another outlet at Old Airport Road Food Centre, confirmed trading in a 2025 hawker guide that covered its popiah rather than its muah chee.

Albert Centre
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How to choose

Decide how traditional you want the process to be. A few stalls still hand-pound or hand-cut the rice dough and grind their own peanuts, while others steam a quicker mix and cut it with scissors; write-ups usually say which method a stall uses, so check before assuming every plate is made the same way.
Pick a coating, not just a stall. Plain peanut is the default almost everywhere, but black sesame, mixed plates and more inventive versions such as pistachio or goma-and-almond show up at newer shops, so decide whether you want the classic version or something reinterpreted.
Check whether muah chee is the stall's main business or a side item. Several of the best versions come from satay or popiah stalls that also happen to make good muah chee, which can mean shorter hours for it specifically or a smaller range of flavours than a dedicated specialist offers.
Eat it fresh and warm where possible. Muah chee is typically cut and coated to order and is best eaten within minutes, since the peanut coating softens and the dough firms up as it cools, so dine-in or a very short walk home suits it better than a long commute.
Confirm the stall is still trading before a special trip. This is a small, ageing category with several closures in recent years, and many stalls are informal coffeeshop or market operations without a website, so a recent review or social media post is the best check available.

Update history

Published 27 Sep 2026. No changes recorded since.

About the author

Amir Wahab

Founder and Editor

Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.

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