Desserts have always been an important part of Chinese cuisine.
They come as a part of set dinners.They can be standalone meals, eaten with eu char koay (deep fried cakes).
This stall was started in the 1930s along Kimberley Street and is now run by third-generation hawker Goh Cheng Hoe.
Leng chi kang is something i love as is is a sweet, clear soup with an assortment of additions like dried leng chi, lotus seeds, gingko seed and jelly. Yummy.. especially when i take them in hot weather 🙂
Leave a Reply