Gavin gave the friend and I a behind-the-scenes tour of this old bakery that was passed down from his grandparents, to his parents, and now to him. There are no frills about the place. Open-aired, tiled flooring, metal shelves and trays of kueh lying around.
We tried our hand at making ang ku kueh (they ran out of the red ones, so technically we were making what my grandma calls giam (salty) gu) and sampled a large array of their goodies. Lek Lim sells a wide array of stuff largely due to the decreasing demand for ang ku kueh. I still get ang ku kueh actually when there are any first month babies in the extended family but from what I understand from Gavin, people don’t really do that now.
Gavin gave us so much food that I had to share it with the friends back in school. Everything was eaten up Gavin! None was wasted (:
What I would recommend:
Their ang ku kuehs (or any other version) are delicious. The thickness of the skin and the amount of filling does differ sometimes because they are all painstakingly hand-made. If you didn’t manage to snag freshly steamed ones, please do it yourself at home! That way you won’t have to eat any hard ang ku kueh skins.
Their curry puffs. We got freshly fried ones, and the friends all said they were delicious. One of them even asked me where I got them from 😉
Their soon kueh. Everything’s made from scratch, how rare! The radish filling still retains that bite to it. My ah ma liked it quite a bit.
Their jiu cheng gao, or nine-layer cake. Coconutty, sticky, colorful layers. A safe choice always!
This is in no way representative of the quality of work you get in lek lim. We made it! A little uneven but at least it didn’t crack right?!
It was such a visual treat to see everything being handmade. Thanks for the invite Gavin.