Legendary Kueh Maker Teo Ah Bee Says Farewell to His Famous Stall, But the Story Is Far From Over
A Sweet Farewell
For more than six decades, Teo Ah Bee has been the go-to guy for kueh pulau pinang—the Singaporean version of apam balik that folks call “min jiang kueh.” For years he’d light up the streets of Buangkok Crescent, but last month his beloved stall closed for good.
His Final Day Was Packed to the Rafters
On Wednesday, August 31st, more than 200 hungry fans lined up at his spot in a show of love (and appetite). Reports from Shin Min Daily News say the queue began at 6 a.m., and by 9 a.m., the kueh was gone—sold out in basically three hours.
Why the Closure?
Ah Bee was offered a tiny space inside Yi Jia Coffee House on the suggestion that he could relocate, but the new “stall” didn’t fit his secret sauce. “It’s now very inconvenient for me to work. So I thought since it’s so tough, I might as well not continue lah,” he explained to 8days.
He weighed moving to another premier hawker centre but the rent’s sky‑high. “Bidding for a stall at NEA‑run centres is hard, and I’ve tried several times without luck,” he told the paper.
Sharing the Secret Recipe?
Fans have begged him to hand over the recipe—some even offering “a few thousand dollars in angbaos.” Ah Bee declined.
He’ll rather teach other hawkers, saying his real goal is to spread the joy of a perfectly cooked kueh. “Money’s not the point; seeing people enjoy the food is what makes me happy,” he said earnestly.
Next Chapter: Home‑Based, Charity‑Powered Kueh
Ah Bee isn’t going down for good. Instead, he plans to set up a kitchen at home and serve his kueh to regular customers on weekends, all while giving out free snacks to those in need. He’s even lined up a partnership with the Kwan Im Thong Hood Cho Temple.
“I hope I can give back to society. If anyone wants to pay me, they can skip the money and shower donations on the temple instead,” he teased with a grin.
A Legacy That Keeps on Giving
While the street stall may be gone, Teo Ah Bee is just getting started. His next move blends traditional flavors with a generous heart, proving the true taste of community isn’t just in the recipe but in the smiles it brings.
