Indulge in the Michelin-recommended Hong Kong pastries at Kwan Kee Store in SS2

I’m curious, why don’t more people know about this Michelin-approved Hong Kong pastry shop in SS2: Kwan Kee Store?

If you’re in the mood for something sweet but not overly sugary, what better way to satisfy those cravings than with some traditional Hong Kong desserts? This unassuming dessert spot has been whipping up pastries, Chinese kuih-muih, and desserts on the South-Southwest side since 1965, earning a spot in the Hong Kong Michelin Guide from 2016 to 2021.

Yet, despite its established recognition in Hong Kong, both this location and its second branch in Publika, remain somewhat lowkey. Perhaps it’s time to shed some light on all the delightful treats this place has to offer—which I’m certain Aunties and Uncles will thoroughly enjoy.

I mean, imagine biting into a fluffy pastry oozing with rich filling, instantly making you feel like you’re standing in the bustling pathways of Hong Kong’s very best food markets. With familiar and soothing flavours and textures, Kwan Kee appears to be the perfect place to satisfy your semi-sweet cravings.

The art behind Kwan Kee’s desserts

Image Credit: Star Moon Meow on Google Review (left), Chenxi Li (right)

At Kwan Kee, the day starts bright and early with the team hard at work by 4am, preparing the pastries fresh and with skill.

One of the standout features here is their stubborn insistence on using traditional methods, which doesn’t go unappreciated. Not only do they avoid any artificial colouring and extracts, but they use old-time techniques like stone-grinding rice to create a creamy rice milk paste.

This process involves straining the paste to extract the liquid, which is then left to dry. As it dries, the liquid transforms into clumps of powder. By using this freshly milled rice instead of ready-made glutinous flour, they elevate the texture and flavour of their treats, delivering a highly sought-after ‘old-school’ taste.

They are particularly known for their steamed cakes, which strike the perfect balance of sweetness, allowing the natural flavours to be enhanced. All their Chinese kuih-muih are crafted Hong Kong-style, offering a distinct flavour profile that sets them apart from our local Nyonya versions. Unlike most local kuih that tend to be a bit gummy because we incorporate santan, Kwan Kee’s goods are lighter.

Take, for instance, their White Sugar Sponge Cake, which is made without additional yeast, relying instead on naturally fermented ground rice milk paste. The fermentation process takes roughly 8-10 days, resulting in a kuih that is fluffy, airy, and chewy, with a hint of sourness and sweetness. It is one of their bestsellers, sporting an interesting honeycomb texture that is reminiscent of kuih bika.

The prices here are quite affordable, making it fairly easy to indulge in multiple treats without breaking the bank. There’s nothing like wolfing down a few pieces of kuih during tea-time, accompanied by a steaming cup of teh tarik.

A taste of Hong Kong tradition

Another popular treat at Kwan Kee is their Brown Sugar Rice Bowl Cake, also known as put chai ko. This snack is quite popular in Hong Kong and is both hearty and sticky.

The version here sports a nice texture that doesn’t cling to the mouth or teeth, with each bite providing a satisfying chew. It is complemented by bits of red bean, giving it a boost in texture and taste. They offer both brown sugar and white sugar options.

Other highlights include their Steamed Red Bean Cake and their Steamed Black Sesame Layer Cake, both priced at RM6.90. The former is chock full of red beans, giving one a unique textural experience with a familiar taste, while the latter comes highly recommended. A colleague of mine claims that the Steamed Black Sesame Layer Cake is the best dessert they offer, praising the fragrant black sesame and perfectly soft texture without being mushy.

The Sticky Rice Rolls are a unique option that come in a variety of flavours including peanut, red bean, mango sago pomelo, and more. If you’re a durian lover like me, they also have a mao shan wang (Musang King) flavour filled with rich and creamy durian pulp.

Kwan Kee recently launched their new Rice Toasts featuring fluffy bread with thick, creamy fillings that ooze out as you peel them apart. The Original Pudding Rice Bread, with its oozy centre, is another rich option too.

Image Credit: Cyrus ssS on Google Review (left), Hehe Gan (right)

‘Not too sweet’ kuih-muih = Uncle Aunty approved

Now you know about Kwan Kee in SS2 and Publika, offering traditional Hong Kong desserts and kuih-muih. So, what are you waiting for? Grab your kuih-loving parents and head over to Kwan Kee to satisfy those semi-sweet cravings.