11 Best Nyonya Kueh in Singapore (2026)

Nyonya kueh — the bite-sized steamed, layered and glutinous-rice sweets of Peranakan cooking, from kueh lapis and ondeh ondeh to ang ku kueh and kueh salat — remains one of Singapore's most enduring home-grown treats. This guide gathers eleven kueh specialists across the island, from Joo Chiat and Bedok heritage names trading since the 1940s to newer brands built around a single signature kueh. Each has been checked against its own website, Instagram or independent reporting for current activity. Shops, hours and offerings change, so treat this as a shortlist to explore rather than a fixed ranking, and confirm details on the provider's own channels before visiting or ordering.

Kim Choo Kueh Chang traces its roots to 1945, when founder Lee Kim Choo began selling Nyonya rice dumplings under a banyan tree; the shop says it has kept that recipe going from its Joo Chiat Place premises ever since. It is best known for its Nyonya bak chang, with fillings such as pork, chicken, chilli prawn or salted egg, though the counter also carries handmade Nyonya kueh, biscuits and other traditional snacks, made in the kitchen behind the counter for takeaway only. Because a name trading for decades tends to attract similarly named imitators nearby, double-check you are at the Joo Chiat Place address before ordering, and confirm current hours on its own website.

Joo Chiat
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Bengawan Solo describes itself as Singapore's largest homegrown kueh and cake chain, founded in 1979 by Indonesian migrant Anastasia Liew from a small Marine Terrace shop and now supplied from a central kitchen in Woodlands to outlets islandwide. Its kueh lapis is a signature order, built up by hand layer by layer over hours, alongside kueh bangkit, love letters and other Nyonya-style bakes sold beside its wider range of cakes and cookies. Because it runs as a chain rather than a single artisan kitchen, expect consistency and long hours over the intimacy of a small family shop. With outlets in most malls, it's an easy default on short notice; confirm hours store by store on its website.

Islandwide (Woodlands)
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HarriAnns Nonya Table began, by its own account, as a wooden push-cart selling fresh Nonya kueh and glutinous rice in Tiong Bahru in the 1940s, and has grown into a family business with a stall at Tiong Bahru Food Centre, a modern Peranakan cafe at Bugis Junction, and outlets at Suntec City and other malls. Its kueh counter runs from ondeh ondeh and kueh dadar to a signature rainbow kueh lapis and kueh salat, and the Bugis Junction cafe pairs the kueh with one-dish Peranakan meals. The spread of formats, from hawker counter to cafe, makes it an accessible name for trying several kueh at once. Confirm which outlet carries the full range before visiting, since selections vary by location.

Islandwide (Tiong Bahru)
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Ji Xiang Everton is the original ang ku kueh shop started by Mr and Mrs Toh, first as a home-based operation in 1985 before opening its Everton Park storefront in 1988; it is now run by elder son Jack with the family. The shop has stated publicly that it has no branches beyond this single Outram outlet, worth knowing given how many similarly named ang ku kueh sellers have appeared elsewhere in Singapore since. Its red tortoise-shaped kueh come in traditional fillings like peanut and red bean alongside newer flavours such as corn, yam and black sesame, made fresh daily without preservatives, according to the shop. Queues build on weekends, so check its website for hours before a special trip.

Everton Park
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Lek Lim Nonya Cake Confectionery began as a home-based operation in 1968 and has run its Bedok North shop since 1979, now carried on by the third generation of its founding family. It is best known for its ang ku kueh, with a thin, chewy glutinous rice skin wrapped around a fragrant filling, but the counter also carries rice kueh, yam kueh, bean kueh and a savoury soon kueh filled with turnip, dried shrimp and shallots. Everything is handmade daily and tends to sell through by afternoon, so an early visit helps. It suits anyone after straightforward, old-school kueh at neighbourhood prices rather than a cafe experience; confirm hours before heading down.

Bedok North
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Ollella is an Amoy Street cafe founded by sisters Ollyvia and Marcella Putri, who say they built the menu on a family recipe passed down by their grandmother in Indonesia. Alongside savoury dishes like nasi lemak and lontong sayur, its kueh counter covers much of the same repertoire found in Nyonya kueh shops, among them kueh salat, rainbow kueh lapis and kueh ko sui, sold as individual pieces or on platters. The cafe's own site states it is now halal-certified, which widens who can eat there. Its Far East Square location suits the CBD lunch crowd rather than a heartland visit. Confirm current certification on the shop's own channels if that matters to you.

Amoy Street (CBD)
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Marie's Lapis Cafe grew out of a home-based bakery that Marie and her son Chris started in 2018, before opening as a cafe in Bedok North in November 2020. As the name suggests, kueh lapis is the centrepiece, hand-baked by Marie in the traditional layered style, alongside lapis beras, a nine-layer rice cake meant to be peeled apart, and kueh salat. The menu stretches well beyond kueh into Peranakan mainstays like nasi campur and ayam buah keluak, plus fusion dishes such as buah keluak spaghetti, so it suits a full meal rather than a quick takeaway stop. Because it grew from a home kitchen, kueh can run low on busy days, so check its site or call ahead.

Bedok North
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Mrs Kueh is a modern kueh label started by chef Jeremy Nguee and his mother Maureen, named for and inspired by the real Mrs Kueh in the family. It has built its name almost entirely around one item, kueh salat, made with a thick kaya custard of pandan juice and coconut milk over hand-stained butterfly-pea glutinous rice, sold in round or loaf sizes by pre-order. Pickup runs from YWCA Fort Canning rather than a walk-in shopfront, and the brand leans into presentation and heritage storytelling more than a traditional kueh counter would. It suits someone buying a centrepiece dessert for a gathering rather than a casual snack. Order ahead, as batches are made to schedule rather than kept on standby.

Fort Canning
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Makko Teck Neo grew out of a family that, by its own account, has been making Peranakan pineapple tarts and kueh since 1960, selling festive tarts each Chinese New Year before growing into a small home-style restaurant on Telok Blangah Rise. Its kueh selection includes kueh dadar, ondeh ondeh, kueh salat, kueh talam and kueh lapis, served alongside cooked Peranakan dishes such as nyonya kueh pie tee. That restaurant format means kueh tends to be ordered as part of a meal rather than picked off a display case, which suits pairing kueh with a full Peranakan meal in one stop. Confirm opening days before visiting, as home-style restaurants often keep tighter hours than a bakery.

Telok Blangah
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Kueh Ho Jiak is a family business built by Sandy Tan, who grew up around her family's kueh cart, and her daughter Elizabeth Chan, who left a marketing career to help modernise it. It is known for ang ku kueh pressed into playful, non-traditional shapes such as teddy bears, koi fish and flowers, alongside classic fillings like peanut, mung bean and gula melaka coconut, plus premium durian and yam. Its Tanjong Pagar base runs an islandwide delivery service and a made-to-order high-tea kueh platter aimed at parties rather than walk-in snacking. It suits a photogenic dessert spread for an event. Order ahead, since the shop says kueh is made fresh close to each delivery slot.

Tanjong Pagar (islandwide delivery)
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68 Nonya Kueh is an old-school stall tucked into Toa Payoh Bus Interchange, a no-frills kueh counter that survives on regulars rather than a shopfront brand. It has drawn online attention for its oversized ondeh ondeh, described by fans as mostly filling in a thin skin of coconut and gula melaka, sold alongside sweet and savoury kueh such as ang ku kueh and ongol ubi, a pandan-scented tapioca cake rolled in grated coconut. Everything is priced for a quick, cheap snack rather than a gifting platter, with no delivery service or website to check beforehand. It keeps long daily hours, but as with any single-outlet stall, keep a backup nearby in case it sells out or takes a rest day.

Toa Payoh
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