Serving the age-old flavour generations after generations since 1958Jian Bo Tiong Bahru Shui Kueh was founded by Mr Wang in 1958. Arriving in Singapore from a Teochew province in China, Mr Wang earned his keep by selling shui kueh with his trusty pushcart at Tiong Bahru Market.In the mid 1990s, husband and wife team Mr Ang Kien Huat and Mdm Toh Lai Hueh were invited to help out with the business. Following in the footsteps of Mr Wang’s laudable work ethic, Mr Ang unfailingly wakes up at 6am daily to cook and prepare the chilli and chye poh while Mdm Toh ensures that all the operations run smoothly. This is their promise to consumers that their shui kuehs will always be served fresh.Having developed a love for shui kueh since young, it was only natural for Eric Ang to join his parents soon after he completed his national service. Eager to contribute, he broadened the brand’s product offering by introducing a whole range of complementary local delights.
Serving the age-old flavour generations after generations since 1958Jian Bo Tiong Bahru Shui Kueh was founded by Mr Wang in 1958. Arriving in Singapore from a Teochew province in China, Mr Wang earned his keep by selling shui kueh with his trusty pushcart at Tiong Bahru Market.In the mid 1990s, husband and wife team Mr Ang Kien Huat and Mdm Toh Lai Hueh were invited to help out with the business. Following in the footsteps of Mr Wang’s laudable work ethic, Mr Ang unfailingly wakes up at 6am daily to cook and prepare the chilli and chye poh while Mdm Toh ensures that all the operations run smoothly. This is their promise to consumers that their shui kuehs will always be served fresh.Having developed a love for shui kueh since young, it was only natural for Eric Ang to join his parents soon after he completed his national service. Eager to contribute, he broadened the brand’s product offering by introducing a whole range of complementary local delights.
Serving the age-old flavour generations after generations since 1958Jian Bo Tiong Bahru Shui Kueh was founded by Mr Wang in 1958. Arriving in Singapore from a Teochew province in China, Mr Wang earned his keep by selling shui kueh with his trusty pushcart at Tiong Bahru Market.In the mid 1990s, husband and wife team Mr Ang Kien Huat and Mdm Toh Lai Hueh were invited to help out with the business. Following in the footsteps of Mr Wang’s laudable work ethic, Mr Ang unfailingly wakes up at 6am daily to cook and prepare the chilli and chye poh while Mdm Toh ensures that all the operations run smoothly. This is their promise to consumers that their shui kuehs will always be served fresh.Having developed a love for shui kueh since young, it was only natural for Eric Ang to join his parents soon after he completed his national service. Eager to contribute, he broadened the brand’s product offering by introducing a whole range of complementary local delights.