Singapore’s Classic Chwee Kueh Gets Its Green Light Back
Jian Bo Tiong Bahru Shui Kueh has officially regained its license to roll out those beloved steamed rice cakes, thanks to the Singapore Food Agency’s (SFA) quick decision to lift a suspension that had sandwiched the shop in a three‑day hiatus.
What Went Wrong?
Last Wednesday, nine different kueh makers—including Jian Bo—were put on hold for allegedly exceeding the legal limits of sorbic or benzoic acid, two preservatives that the government lets only in the fillings and only up to a strict cap.
Proof of Innocence
Fourth‑generation owner Eric Ang quietly whipped up a lab test showing no sorbic acid presence in Jian Bo’s products. When SFA received the results, they promptly sent a letter — welcome back, buddy! — onto Jian Bo’s Facebook wall.
The letter, proudly printed on SFA letterhead, declared the “direction to manage food” revoked. Dummy edits in Facebook and a screenshot of that letter made the whole announcement look as real as a grandma’s homemade chai.
Feelings Behind the Forward
- Eric Ang’s Relief: “We’re thrilled the SFA turned the tables so fast, but the tarnish on our reputation still hurts,” he confessed.
- He added that his boutique’s tie‑ups with major convenience stores and hotels nearly dissolved once the word leaked.
- One big retailer even suggested hiring a PR agency to offset that dip — a sign of how serious the fallout was.
- When the SFA first pinged them, Ang said, “We’ve always been in the good graces of the regulators; we’d never skated around any guidelines.”
Happy Customers Revisit the Classics
Sunny Tan — a regular, 46, who’s been a Jian Bo fan for three years — said he was initially shocked by the headlines. “I finally can keep munching on my favourite chwee kueh again, no need to hunt for other options,” he joked.
Communications manager Celest Lim, 42, praised the proactive sigh alert system from the authorities. “It’s reassuring that we’ll always know if something’s off. The fix came quickly.”
Lim added a seasonal twist: “With National Day rolling, it feels comforting to have a home‑grown staple back on the shelf. Let the celebrations roll (and so do the kueh)!”.
In Brief
Singapore’s food watchdog quickly cleared Jian Bo’s chwee kueh from the docket after real‑time analysis, restoring the brand’s market presence and comfort snack status. The incident serves as a reminder that even beloved treats must stay in line with safety rules — but the speed of resolution is proof that authorities act with the public’s best in mind.
