Started in 1987, Lek Lim Nonya Cake Confectionery started with the belief that quality is the crucial factor in their shop. Hence to ensure freshness and happiness in every bite, the chefs woke up as early as 4am everyday to prepare the kuehs. To help out with the lucrative business, Gavin Sing quitted his job and  took over the business from his parents.

Gavin went on to promote about his home-made nonya kuehs through invite sessions with food bloggers. And I am glad to be one of the lucky and privileged ones invited to try out these scrumptious, traditional childhood favourites. With his friendly and polite service, LLNCC’s business continued to flourish. And of course, not to forget the freshness in every bite of these delectable kuehs made by Gavin, his parents and the chefs. Service and quality  of food are always the key in attracting more customers to patronise a F&B shop.

Look at the wide array of colourful kuehs ranging from kueh lapis, ang ku kueh to ondeh ondeh. Are you craving  for some kueh now? 😛

Step into the shop and you will realise how interesting and spectacular  it is! There’s specialisation of duties and you can see each chef preparing different kueh. They seem rather cheerful and enjoying their task, with no sign of exhaustion.

The friendly chef demonstrating to us how to make pulut inti! 🙂

Prior to the tasting session, there was a hands-on experience on making ang ku kueh that I had been looking forward to! This is the climax of the invite session  anyway =) The pink, elastic dough reminds me of the playdough I used to play with when I was young. True enough, kneading the dough and putting the fillings inside was somewhat like how I used to meddle with the playdough when I was young! A truely enjoyable and fun-filled moment!

That’s me trying my first attempt at making an ang ku kueh? Will I succeed?  Wish me luck! Haha!

Ang Ku Kueh made by me! Haha the shape looks abit weird though. But I guess it’s still not too bad for a first attempt haha! Feel free to give your comments! =)

Putting into the huge steamer!

After 20 minutes….

The end product! TA-DA!

The shiny and glossy texture….

I ate awhile after it just came out of the steamer and it was warm, fresh and comforting to the palate. The sticky and chewy exterior was a great complement to the moist and slightly salty peanut fillings.

Besides peanuts, they also have other fillings too like green bean and coconut!

This is the ang ku kueh with salted green bean filling. Apparently, it was not bad except for the fact that the pepper added to it left a spicy aftertaste. I still prefer the normal red ang ku kueh though. But my mum and sisters have tried this and their verdict was a thumbs-up.

The 9-layer kueh lapis! My childhood favourite! 😀 Apparently, I have a habit of peeling off each individual layer slowly and meticulously, eating layer by layer. The layers can be peeled off easily, with an elasticity similiar to that of a bubblegum. Smooth, glossy texture with a chewy feel that added a finishing touch to the kueh lapis.

Oneh Oneh!

Resembling the texture of a mochi, the exterior was  rather chewy, coupled with a slight crunchy shredded coconut filling.  However, I still prefer oneh oneh that squirts out gula melaka juice with a single bite. A pity those versions were sold out at  LLNCC at that time!  😦

Kueh Kor Sue

Topped with a generous amount of grated coconut, the kueh kor sue had a wobbly, jelly-like texture that’s not too sticky, leaving a subtle hint of gula melaka taste.

Kueh Salat

A layer of firmly-packed steamed rice topped with another delicate layer of serikaya custard. The serikaya custard had an aromatic pandan fragrance, coupled with a thick layer of rice below that was moist and not too dry , unlike the usual ones I have always been eating at pasar malams.

Bingka ubi  was one my childhood favourites too and my parents usually buy some back for me from ?? (I am also not sure since I only care about whether I get to eat it :P) A soft chewy texture that will delight your tastebuds! ~


It seems like a lot of hard work and effort is put into making this. Heard from Gavin that they mesh the tapioca themselves into finely grated pieces. It was slightly crunchy at the bottom with a moist, soft texture at the middle layer, finished off with shredded coconut pieces on top.

The tapioca before it was cut! 🙂

–Hands 0n session on pulat inti–

My first attempt at wrapping a pulat inti!

Failed first attempt! It was rectangular instead of a pyramid shape! 😦

Guess which is done by me in the picture above! ^^

Here’s a pricelist of the kuehs! Prices here are really reasonable and it’s difficult to find such cheap prices nowadays.

  Kueh Lapis, Kueh Salat, Kueh Kor Swee, Kotoh Ubi, Bengke Ubi, Ubi kayu, Ondeh Ondeh –> $1.20 per box of 3

Soon Kueh, Ku Cai Kueh(big) –>$0.70 each

Beng Kueh(big) –> $0.80 each

Pulut Inti –> $0.50 each

Ang Ku Kuehs(red, green & black) – $0.50 each or $2.30 per box of 5

Soon Kueh, Beng Kueh(small) –> $0.50 each

Curry puff, sardine puff, popiah –> $1 each


Here’s Mr Gavin Sing, the super nice and friendly boss! Thanks alot to Mr Gavin  for the invite! =)

P.S : Watch out for this space as there might be second post coming up on the savoury snacks! )

Block 84 Bedok North Street 4


Singapore 460084

Operating hours: 4am-6pm daily