about us

The Fatt Soon Kueh Story

We started making Teochew Kueh from our mother’s kitchen. With her help, we supplied Teochew Kueh to several hawker stall for years. Her handmade kueh was popular and business was good.

In 1999, we took the plunge and opened our first hawker stall in Bedok, and later two more in People’s Park and Kovan.

Now, more than 20 years later, we have managed to withstand the test of time by maintaining the quality, taste, and affordability of his Teochew Kueh. By using only the finest and freshest ingredients, our confections are made everyday to ensure the best taste.

Fatt Soon Kueh strives to remain affordable and accessible to everyone. We are always looking for ways to increase our productivity, making sure the cost of each Teowchew kueh remains at one dollar each.

About Us.

Our Restaurant Is A Collective Of Amazing People Striving To Build Delightful Italian Cuisine.

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Testimonials

"The crystal-like translucent skin is slightly chewy, and each bite is filled with bountiful flavours from the jicama, dried shrimp and shallot oil. For an extra tasty mouthful, they’ve added some black fungus as well. Drizzle a little sweet sauce or chilli sauce to taste and you’ll be set for the day. "

"The thin and slightly elastic sheath holds a very flavourful filling of well-cooked jicama and carrot. You can find whole dried shrimps too. It is so yummy that it's best eaten without any sauce."

"Freshly made daily, their kueh boasts a chewier skin that contrasts nicely with the crunchy filling. Given the popularity of Fatt Soon Kueh, it’s best to visit before meal times to avoid the queue."