Celebrated hawker stall specializing in chwee kueh (水粿), a type of traditional Teochew steamed rice cake topped with preserved radish (“chai po” or “chye poh”). A popular breakfast dish, Jian Bo (楗柏) is famed for the outstanding soft and smooth texture of their rice cakes ($2 for 5 pieces), made from homemade rice flour, together with the generous amount of fried crunchy preserved radish with sesame seeds and sambal chilli sauce that they dish out with their each serving of rice cakes. You can identify Jian Bo from their long but fast-moving queue.
Apart from the main stall at Tiong Bahru with a history that goes back to 1958, Jian Bo can also be found at 14 outlets across Singapore as “Zheng Zhong Tiong Bahru Shui Kueh” or “Tiong Bahru Jian Bo Shui Kueh”. In addition to their famed rice cakes, Jian Bo also offers a variety of local snacks such as yam cake, glutinous rice, chee cheong fan (rice noodle roll), and the rainbow kueh lapis sagu, to name a few.