This one-stall wonder is found in Japan Besar Food Centre, which runs parallel to Serangoon road. Nick Soon, a formal financial consultant learnt the art of making savoury steamed dumplings from his parents. I would recommend this vegetarian dumpling for breakfast or for a light lunch.
Nick makes 3-4 varieties of dumplings:
Koo Chye Kueh (steamed chive dumpling), Peng Kueh, Carrot Kueh and popular favourite, Soon Kueh.
A hallmark of this Nick's dumpling is the almost almost transparent paper-thin skin, through which you can see the steamed turnip, chives and shrimp. While most places mass-manufacture Soon Kush with thick doughy skins, each dumpling at Nick's is hand-made.
Due to the intensive preparation time for the ingredients and the huge number of telephone orders, One Kueh at a Time is open from Wednesday to Saturday, when Nick may have an extra pair of hands assisting him.
I would recommend visitors from abroad to sit outside his stall (spacious and breezy) and watch Jalan Besar over a cup of iced coffee (Kopi ping) and have a dozen dumplings with the chili sauce or black sauce.
Nick also accepts small group bookings on a dumping making master class this stall, which would be fun for families with children, or for anyone to feel Straits Chinese culture squishing through their fingers.
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