Best Dishes at Kim Choo Kueh Chang

The signature item. These glutinous rice dumplings come in many flavours and savoury fillings — pork, salted egg yolk, chestnuts, and more. Each dumpling is hand-wrapped in bamboo leaves, a technique passed down through generations. The rice is perfectly moist and flavours are balanced, neither too sweet nor too salty.

A delicate pastry shell filled with smooth egg custard. Similar to Portuguese custard tarts but with a more delicate Peranakan approach. The custard is silky and not overly sweet.

A traditional Peranakan dessert with 12-15 thin layers of rice flour and coconut, creating a uniquely moist, jiggly texture. Each layer is brushed with coconut custard. The result is subtly sweet and very different from Western layer cakes.

A Peranakan crispy roll (like a popiah variant). The pastry is paper-thin and golden, wrapped around a savoury filling of shredded radish (or daikon) and egg. Served with a light chilli sauce.

Fresh spring rolls made with thin rice-flour wraps rather than egg or wheat. The wrapper is delicate and the filling is cooked vegetables (turnips, carrots), egg, and sometimes meat. Served with sweet soy dipping sauce.