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Alan Kueh Teow Restaurant (Paya Lebar Branch)

美食 · ⭐ 3.7

120 meters east of the intersection of Liuyi Middle Road and Paiwei Road

Dishes

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  Wrapped Intestine

  Wrapped intestine is a traditional Chinese dish made from pork intestines, cleaned and braised, then stuffed with fillings such as glutinous rice, mushrooms, and minced meat, before being steamed or boiled. The finished product has a firm outer layer and rich, flavorful texture.
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  Mixed Rice Noodles

  A cold dish made by mixing rice noodles with vegetables and a savory sauce, popular in Southeast Asian cuisine.
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  Dumplings

  Dumplings are a traditional Chinese noodle dish made by wrapping a filling inside a dough made from flour, which is then cooked by boiling, steaming, or pan-frying. Main ingredients include flour, pork, and vegetables such as cabbage and chives, with seasonings added to the filling according to taste. The dough is rolled into a circle, filled, sealed by pinching the edges, and then cooked.
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  Yong'an Taro Dumplings

  Yong'an taro dumplings are a traditional snack from Yong'an, Fujian, made with taro paste wrapped around minced pork, dried shrimp, and mushrooms, then steamed for a soft and savory taste.
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  Live Meat

  A dish made with fresh pork or beef tenderloin, quickly stir-fried after marinating, resulting in tender and smooth texture.
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  Rice Noodle Soup

  Kway Teow Soup is a soup dish primarily made with kway teow, paired with meats or seafood and vegetables as accompaniments. The preparation typically involves boiling the kway teow, then adding either a rich broth or clear soup along with pre-prepared ingredients, and finally seasoning to taste.
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  Flower Intestine

  A Chinese dish made from pig intestines, cleaned, boiled, and braised with spices and soy sauce for a rich, savory flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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