My mum's favourite dessert stall in Singapore is Ah Chew Desserts at Liang Seah Street. The reason why she likes this place is because of the hot Steamed Egg Custard (燉蛋) with Ginger Juice.
Hot Steamed Egg Custard with Ginger Juice
The egg custard served here is the closest in texture and flavour to the ones she had in Hong Kong. I found the silky smooth texture to be similar to Soya Bean Curd and the Steamed Milk in 2 Films dessert that I ate at Yee Shun Milk Company in Hong Kong. It has a sweet and slightly spicy flavour that warms your stomach. I love it because it doesn't have a strong egg flavour and is not excessively sweet (unlike the versions that I've had in some Hong Kong cafes in Singapore). This is definitely a MUST-TRY!
Here's a picture of my dessert after I've broke the custard into smaller bits.
I like to eat my soya bean curd without breaking the curd up too much. This is partly because I prefer to eat it with as little sugar syrup as possible, thus the larger pieces makes it easier for me to drain the syrup away.
On the other hand, I found that breaking the egg custard into smaller bits helps to spread the flavour of the ginger juice more evenly. That said, how one chooses to eat this dessert is entirely up to your preference.
I like to eat my soya bean curd without breaking the curd up too much. This is partly because I prefer to eat it with as little sugar syrup as possible, thus the larger pieces makes it easier for me to drain the syrup away.
On the other hand, I found that breaking the egg custard into smaller bits helps to spread the flavour of the ginger juice more evenly. That said, how one chooses to eat this dessert is entirely up to your preference.
This place is very popular. Be prepared to wait for your table, wait in line at the counter to place your orders and then wait for the desserts to be served to you. Thankfully, they've since opened another unit next door, which created a larger seating capacity. In spite of the increased space, the place was still packed the last time we visited.
If you're a person who needs alot of space when you're eating, please be forewarned that the tables and seats are set so close to each other that a claustrophobe would feel terribly caged in. Do also be prepared to share your table and a leisurely savouring of your dessert is not encouraged here as there is almost always a long line of people waiting.
In short, I found that the dining experience here is similar to that of a popular dessert shop or "cha chan teng" (cafe) in Hong Kong.
If you're a person who needs alot of space when you're eating, please be forewarned that the tables and seats are set so close to each other that a claustrophobe would feel terribly caged in. Do also be prepared to share your table and a leisurely savouring of your dessert is not encouraged here as there is almost always a long line of people waiting.
In short, I found that the dining experience here is similar to that of a popular dessert shop or "cha chan teng" (cafe) in Hong Kong.
Ah Chew Desserts
1 Liang Seah Street
#01-11 Liang Seah Place
Singapore 189022
Tel: +65 6339-8198
Operating Hours:
Tuesdays to Fridays: 12.30pm - 11.30pm
Saturdays & Sundays: 1.30pm - 11.30pm
Closed on Mondays
1 Liang Seah Street
#01-11 Liang Seah Place
Singapore 189022
Tel: +65 6339-8198
Operating Hours:
Tuesdays to Fridays: 12.30pm - 11.30pm
Saturdays & Sundays: 1.30pm - 11.30pm
Closed on Mondays
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10 comments:
Hey, I love this place! Been there a few times before. One of my favs is the yam with sago. :-)
Ooh. I must try that the next time I visit. I love yam & sago.
I thought the second picture of the custard was after you ah..ah..chew! :D Just joking.
Hey!...don't be gross!
Hi, I've tagged you for a Random Facts meme. See more information here.
I think the custard looks delicious. Was it sweet at all? I've been wanting to try and make chawanmushi. Is this similar?
Hi Maggie,
Thanks for your comment. Yes, this custard is slightly sweet but with the spicy flavour of young ginger juice.
Chawanmushi is similar in that respect. I haven't made chawanmushi myself but we have a Chinese equivalent. The trick to a smooth surface is to ensure that you cover the custard while cooking to prevent the top layer from drying out and water droplets (from the steamer's cover) from falling onto the surface. In short, don't steam your chawanmushi sans cover.
Unfortunately .. i'm not into steamed egg custard.. just because i donch really like eggs alot.
ooohhh. We simply don't have food this tasty in the US. It's not very authentic here and loaded with cheap ingredients. Can somebody send me some! :)
Ha ha, you might be better off experimenting & making your own. The custard will never survive the journey.
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