I’m sure Jack and Kelvin would have watched this video and read all the comments here. I would just like to say to them - screw the haters and do what you want to do. It is not easy to be in the f&b business in Singapore, and it is totally alright to have your own perspectives and choose to run your businesses differently. Nobody is right or wrong. Everybody can be a winner. And if you ask me who is the biggest winner, it is the consumer. Thanks to the brothers, we now have more options when it comes to AKK, as well as this video which has re-ignited our love for AKK!
I feel Jack is a honest person and very upfront instead of going one big round. But usually ppl who are more vocal, outspoken will tend to be targeted by many and deem as mean or nasty. Even IF he was arrogant, he can. He worked so hard for it to maintained and preserved the quality and heritage of it. Not anyone can do sth like that for decades of years. Some places after many yrs, quality dropped. You have to give credit to them. Tbh im nt even an akk person but i only Ji xiang one i eat. Kelvin is a nice guy, outgoing sociable and friendly person. His akk is also nice :) I dont see anything wrong with both brothers choosing what they choose to believe and sticking by it. One sticks with tradition and one with new change. If cannot work tgt then just go separate ways. Do your own and shine, nth wrong with it. Just wishing both Ji Xiangs all the best ❤ One day maybe both brothers can be harmonious again 😊
Parents must be heart broken that brothers are not in talking terms ☹️ hopefully they can work together again and bring their parents legacy further. All the best to both…..I want to eat Ang Ku Kueh now 🤤
This is an excellent documentary, thanks CNA! Jack focuses on tradition and quality. Kelvin focuses on uplifting the heritage food, reinnovating and expanding its appeal. Both no wrong. Some comments say that Jack comes off as arrogant. I see it as him being protective of the family business. Also that hes definitely not as good as talking, or giving interviews as Kelvin is, or as savvy as Kelvin. And tbh i do think that Jack seems like the sort who would be too proud to admit his mistake or say sorry. Hope they make up though, its a family biz. This documentary makes me crave for a jixiang akk.
Quality & taste is way more important. Only single stalls can uphold & maintain the strict quality & consistency required to maintain the high standards of heritage food. Same exact thing applied to Bak Chor Mee stall Tai Hwa (with an "H") (by the 2nd brother) at Crawford Lane who only has one location, and is able to consistently maintain Michelin Star standard every year since 2016 when it first got the award. The other Tai Wah (with a "W") by the 3rd brother & now his son at Hong Lim is not as good, and even worse at his other branches. Strict QC from ingredients all the way through to the thickness of the pork slices, and how long it gets scalded to make it just so tender, to the noodles, sauces, vinegar, etc, day in & day out without fail is a great testament to Crawford Lane's Tai Hwa (with an "H") commitment to excellence & consistent quality through & through. They really deserve their Michelin Star because they do right by their customer by giving the best quality bak chor mee CONSISTENTLY.
Jack sounds like a purist which shows pride in his work, deeply commendable to uphold a traditional confectionary. He strongly emphasised quality control and lower prices which ultimately suits the customers' needs. I wouldn't eat a rainbow cake for its looks. I don't think CNA gave a fair shake to Jack who might be a quieter, hardworking type who's less adventurous. Nothing wrong with that. The amount of screen time for Kelvin, who has more modern ideas might be interesting from a content perspective, but when it comes to food, the manual process does tend to provide better quality.
I totally agreed with you. I have patronised JX Everton for more than 20 years, they still make the akk the traditional way. The Bugis outlet akk although is fanciful but the taste and texture are somehow different even though its the same recipe. I'll still support the Main shop for the tradition taste and Jack for keeping the tradition quality of akk. On the side note, CNA didn't give Jack more air time maybe because he wasn't eloquent enough. Its a bit unfair though.
I mean if I worked hard to give the best of my craft only to read bad reviews for someone else craft that is similar to mine, of course, I will pissed off 😂
I agree .. Honestly regardless of screen time , you can tell Jack is dead set on keeping things in the traditional way over expanding and profits which I salute. In the current state of things , it's extremely difficult to refuse to cater to the trends and it's profits. Kelvin is more open minded and wants the business to expand and generate more profit which I don't feel is wrong either. It's just a clash in mindsets and honestly I don't see them ever reconciling for as long as the business continues. Also , I initially thought there might be a chance of reconciling until I watched the end part of the video where Jack takes a shot at kelvin by indirectly referring to Kelvin's side as the one that is damaging the reputation . Based on his 'bought from the 2 wording' and his facial expression , you can tell Jack has a deep hatred for Kelvin's way of doing business using the 'Ji Xiang' name.
One brother is clearly confrontational and nit picking while the other is cordial and accepting. Kudos to Kelvin for taking the difficult route and making buying Ji Xiang Akk more accessible to all.
Blood is thicker than water❤There’s no need for both brothers to get emotionally upset about the traditional or innovative one! Most important thing is to keep “Ji Xiang” akk alive as many decades as possible 🎉What customers want is to have nice akk to eat😊 Besides, nice akk spend more time with your parents and family. Wishing the both brothers a happy and prosperous business of their own💪❤💪
For Bugis and other stores at shopping Centers, I find the AKK bottom layer will become wet and soggy when stored in Plastic container esp if u buy in evening. While Everton will poke holes in the box. Now I know what’s the difference between 2 brands and will stick to Everton.
To the two bro, you guys are blood sibling I hope you guys will reconcile and be in good term again. And learn to accept each other difference. Jiayou guys.
The goal of every business is to make money. In this case, it is the direction in which the business should go that they differ in opinion. As a matter of fact, I don't think it is a bad thing at all because at the end of the day, whether traditional or contemporary, it is beneficial to us (the consumers) because it gives us a variety of options.
The Everton stall is doing well and supporting quite a few staff. They are making money despite charging lower prices and producing a better product. The non-Everton stall charges more because it's overheads are high.
Balance between Tradition and Innovation, difficult choice. Varieties/Selection/Convenience catch-phases that one cannot neglect. Exclusivity/Rarity are also desirable qualities.
Though there're very slight differences in taste & texture, the kuehs from the 2 shops share a lot in common. Both come from the same recipe after all. Cooking/food is an art, it is very personal and subjective. We should enjoy this well-made kueh and appreciate both shops' uniqueness. Thus it is totally redundant to say 'if it tastes bad, call the other shop'. This breeds unnecessary animosity. If the brothers can realise that they are 2 professionals with different approaches to the original parent brand, they will be amazed at how much they have blossomed. They are carrying on the Ji Xiang name in different yet wonderful ways and making their parents proud. Both shops are the creme de la creme in making ang ku kueh. So there is no such thing as 'tasting bad' when you're talking about the 2 best shops. Neither is better than the other. They're both insanely good.
My mum ever bought from one of Kelvin’s stall in the late morning. Put till late afternoon the Ang ku kueh turns bad. Next day she go to the stall and tells the person in charge, but they deny and told my mum she never eat immediately and say they don’t sell overnight one. But fact is it really turns bad. So the quality wise really has huge difference.
I’ve never tried the Everton one, but I’ve always liked eating the Bugis one, and I love that they have innovation. The brand also looks so much more classy. But I can see the beauty in staying traditional too. I sense that the brothers have very different perspectives about business and it’s a shame that the older one seems to take it very personally. It’s okay to be rivals as long as the brothers don’t take it personally and push each other to the next level.
I’m a regular at Ji Xiang Everton and after trying the outlet at Bugis, I still prefer the texture of the AKK ar Everton. It’s soft and delicious even till the next day.
Complicated dish? No. Is it the most fun kue to make? Yes. Indo also have the same kue, but with more variety in shapes -usually vegetables and fruits. I love making this kue!!
Kelvin is expanding the business as well as creating ang ku kuey awareness to the market incl the new geenration. I felt as long both continue to produce quality product, is a win-win for them. More people incl young market will buy kueh,
20:03 Brother people ask you to taste, not to massage and feel the AKK. He is the only one who mentions that there's a big difference bla bla, acting like a real professional 😂. Lmao at the failed confidence too.
Seems like Community Centre in the area produced two legendary ang ku kueh shops in the area. Nearby Everton Park, there is a lesser known but tasty ang kueh shop at 146 Jalan Bukit Merah. I grew up eating ang ku kueh from this shop. I know the lady boss also learn from Community centre back in 1980s. I wonder who is the sifu
Lo and behold, the food feud started from the previous generation, and you have drawn the link to his brother's branch unwittingly. They all are the from the Toh family.
What a heartache this rift between the sons must cause the parents. No amount of success can heal that wound. I pray these 2 brothers will reconcile for the sake of the parents.
Kuih Kochi skin texture will be ideal. Must have different filling 1. Lotus Paste 2. Kaya Paste 3. Red Bean Paste 4. Black Sesame Paste 5. Salty Peanut Paste 6. Salted Red Yolk Paste 7. Mung Bean Paste 8. Green Pea Paste 9. Gula Melaka Cocunut 10. Cordial Rose Paste 11. Green Pandan Paste 12. Green Tea Paste
Unfortunately, the brothers are no longer on speaking terms. However, the arrangement is beneficial for everyone in the family and keeps them together. Even though their relationship as brothers has drifted apart, Ang Ku Kueh is bringing them together. They are both doing great things, carrying on the legacy of their parents and the food culture!
It just siblings thing 😂 but family business version My sister and I also have different way of working and way of thinking. I prefer not to work with her, so I let her go with the family business and I choose not to involve too much in it 😊 And I fully understand the older brother's pride and persistence. I think if the didi wants to be independent and stand out of the shadows of family, better makes his own brand. A brand that represents himself as it is..
We used to love eating ang ku kueh from Everton but it is so far away from my house that I bought them only when I happen to be in that part of Singapore. Then when the Bugis outlet opened together with the various pushcarts, we didn’t enjoy them as much. I used to think that it was just a case of diminishing marginal utility, that we didn’t like them as much because we ate it more frequently and got tired of it since it became more accessible. It was only when Jack took out that advertisement to say that they were not the same, it was a lightbulb moment for me and indeed when we ate the Everton ang ku kueh, all the old feelings came flooding back and my love for it has rekindled 😂
My grand aunt make the best Ang Lu kueh. They, other families members, make it from scratch, from stone grinding the rice to steam. All completely home made. I missed the mung beans stuffing. That is my favorite stuffing.
Funnily enough, I actually prefer the younger brother's akk to Everton park's. I started eating Everton park's akk more than a decade ago. I wasn't a fan of akk but Everton park's akk really changed my mind because of its thin chewy skin and fragrant and well-made fillings. However, the Everton park's outlet was far for me so I only bought them when I happened to be nearby. When I saw their stall in star vista some years later, I was thrilled. It was as good as I rmb. I don't know during that time, is it Everton park akk or kevin's akk? Anyway, a few years ago, jixiang started selling their akk in pushcarts or popup stalls at v convenient locations. Whenever I see that there are special flavours like pistachio etc, I knew it was the younger brother's akk, and if there wasn't, it was EP akk. And... I prefer the younger brother's akk! Maybe it's also due to the choice of flavours but I will always buy their peanut akk no matter what other flavours I buy and I still do find the younger brother's one nicer. 😅 Not too much of a diff overall though so I would say both brothers really make their parents proud in terms of making good akk. But Jack is right. All parents would like peace and harmony in the family. Hope one day the brothers can really come back together and continue their parents' legacy. But if not, I think it's still ok. Sometimes, it's really better to work separately if ideas are too different. Thank you CNA for doing this episode! Really enjoyed learning more about jixiang!
Traditional must be maintained but as times change innovation is also important to appeal to young and Gen Z customers. family business does create feuds among sibling due to different business outlook
Quality & taste is way more important. Only single stalls can uphold & maintain the strict quality & consistency required to maintain the high standards of heritage food. Same exact thing applied to Bak Chor Mee stall Tai Hwa (with an "H") (by the 2nd brother) at Crawford Lane who only has one location, and is able to consistently maintain Michelin Star standard every year since 2016 when it first got the award. The other Tai Wah (with a "W") by the 3rd brother & now his son at Hong Lim is not as good, and even worse at his other branches. Strict QC from ingredients all the way through to the thickness of the pork slices, and how long it gets scalded to make it just so tender, to the noodles, sauces, vinegar, etc, day in & day out without fail is a great testament to Crawford Lane's Tai Hwa (with an "H") commitment to excellence & consistent quality through & through. They really deserve their Michelin Star because they do right by their customer by giving the best quality bak chor mee CONSISTENTLY.
From the video, you can clearly tell that Jack is really arrogant, and not willing to accept changes. As a boss, he must be willing to reinvent himself. Seeing his gold chain is also an eyesore. Kelvin seems more down-to-earth. I can sense that he is proud to bring Ji Xiang heritage to a wider audience.
Yeah I'm really quite surprised at this. But I guess from Jack POV, he needs to protect that branding and taste, and then from Kelvin, he wants to 'be seen equal', thus he will be pushing the we are the same agenda
both of the brothers are important to keep this heritage alive. one is for greater exposure and other keeping the tradition. both i feel is essential to Ji Xiang heritage.
many ppl have the perception that traditional kueh is dasy bcoz theing requirements r very few...to me making cookies r mu h easier bcoz traditional kueh takes the mixing skill to get the accurate texture either chewy, soft or melting moment....
The way that Kelvin Toh says that "making it by hand" will ensure the quality of the pastry remains the same runs contrary to the mainstream rationale behind automation. Besides cutting labor costs, another benefit of automation is consistency in quality. Maybe I'm missing something in his way of thinking, or he has really good employees with high EQ who never have a bad day that affects their work. Reason why I swear off working in F&B or hospitality industry is that I'm more likely to get into an argument with the customer than smile graciously at them. lol Anyway, I have a sudden craving for Ang Ku Kueh.
Frankly still prefer the traditional shop at Everton. However, since they started expanding aggressively, they have raised the price a lot but their quality standards have also fallen. Tried the ones at Bugis and they really arent as good. Also no longer buy from those pop up stores given how much they have hiked the price.
I tried both..both not as nice as Ang ku kueh hut (pistachio and hazelnut mung green bean, coconut and peanut best .. the niece of ah hood kueh. Ah hood kueh is the best her retired le .I order full mth gift pack all my guests and in law say is better than ji xiang. Everton alot .alexandra one leaves use fake one.. do not have panda leave taste like akk hut ..lost quite alot rating
@belletang3903 they have fully moved to online sales. Doesn't really make sense to buy such kuehs and then pay a minimum of $12 for delivery. They waive delivery charges only for orders above $120..... the average price of their akk is $1.40 so I gotta order 86 pieces just to get free delivery. Honestly I don't buy more than 5 kuehs at any one time, so I will buy $7 for the kueh and $12 for the delivery. Hmmm guess I will skip it.
@JCzzzzz ohh just happens now they move already... I have been ordering almost 20 times like monthly once or 2 cos my mil love it I went to shop to buy at least 5 boxes, and baby full month, baby 4 mth month party... some time I order with my neighbour to hit 120$ free delivery ... not sure am I able to walk in order since they move to Central kitchen .. thanks for ur information .. I want to walk In tat day and realise they shifted ..I think they participate fully on pop up store concept at atrium or what .. I also sian cos pop up stall are like island wide .. dk which mall they pop out ... btw if u like kueh Kueh like me n amoy Street one also crazy ..open 2hrs sold out le 830àm sold out le.. my hubby haven reach office sold out.. I can say is the best soon kueh .. katong soon kueh lost to amoy one too.. while some of my inlaw like 422 amk soon kueh..
The battle among the two is a small matter. The battle of the change of taste buds of the new generation is of a even bigger battle. Even whoever become number one may disappear in the scene at the rate the changes revolves.
To be honest, when you are venturing to new crowd or audience, there is sure to be people who give you 1 star. So just remember all the people who give you 5 star.
Hi all where u all get nice or homemade one akk 7 sept ... my family and I have vvvvvv high expectation on Ang ku kuehs ..try both Ang Ku Kueh hut out for company trip Ahhood kueh retired so far the best one ever eaten in my life.. doe the past 30 yeara i dont like akk until theirs spike my sweet tooth on this cuisine Below option not considering Ji Xiang soso only , Try poh cheu don't have those leave ...soso only 146 Famous Akk bukit merah also soso only .. If u know any home made oe nice one let me know thanks
Actually Kelvin need not be disappointed if Jack said that his Ang Ku Kueh is the original which is. If he started his own let it be differentiated. No need to rely on his parents name. In fact he should use New Ji Xiang.
The parents feel trapped between two brothers.. if 兄弟同心，其利断金。 There'll always be way for tradition and modernisation to coexist. The youngster now will in time be the core customer. If traditional flavours no longer appeals, said tradition will cease to exist due to lack of demand. If taste and texture is the issue, the brothers can find a way to find a common ground - using automation & tweaking the recipe to achieve the same excellence Ji Xiang Everton have - business gonna be booming even more man!
More authentic n less authentic???? What is authentic ang ku kueh? How authentic taste like? Is there such a thing called authentic ang ku kueh? I'm confused by d comment...
That is a term mostly used by Sinkhek-s and Kiauseng-s. The Peranakans and the old families still call it Angku kue. Kue 'Ku' is also fine. 'Tok' is simply the sound when you hit the wooden mould on the table.
Dear food stall owners, pls stop using the same names. When you brunched out, use your own name, just stop manipulating. When u do food, you focus on quality, hygiene and integrity.
Stick with Ji Xiang @ Everton Park. Only $1.20, unless you wish to have one with Durian filling that comes with a premium price. They taste better & you pay less. 😋🤤👍🏻
Hawker food was always an occasional treat for the working-class in the 60s and the 70s. At that time, most families cooked at home, occasionally indulging in hawker food.
Older brother really comes across like a horrible brother. But in terms of keeping his family’s Ang Ku Kueh original and traditional, yep he’s doing well in that
I’m sure Jack and Kelvin would have watched this video and read all the comments here. I would just like to say to them - screw the haters and do what you want to do. It is not easy to be in the f&b business in Singapore, and it is totally alright to have your own perspectives and choose to run your businesses differently. Nobody is right or wrong. Everybody can be a winner. And if you ask me who is the biggest winner, it is the consumer. Thanks to the brothers, we now have more options when it comes to AKK, as well as this video which has re-ignited our love for AKK!
My favourite is Ah hood kueh. So far ji xiang not up to my std
I feel Jack is a honest person and very upfront instead of going one big round. But usually ppl who are more vocal, outspoken will tend to be targeted by many and deem as mean or nasty. Even IF he was arrogant, he can. He worked so hard for it to maintained and preserved the quality and heritage of it. Not anyone can do sth like that for decades of years. Some places after many yrs, quality dropped. You have to give credit to them. Tbh im nt even an akk person but i only Ji xiang one i eat.
Kelvin is a nice guy, outgoing sociable and friendly person. His akk is also nice :) I dont see anything wrong with both brothers choosing what they choose to believe and sticking by it. One sticks with tradition and one with new change. If cannot work tgt then just go separate ways. Do your own and shine, nth wrong with it. Just wishing both Ji Xiangs all the best ❤ One day maybe both brothers can be harmonious again 😊
Parents must be heart broken that brothers are not in talking terms ☹️ hopefully they can work together again and bring their parents legacy further. All the best to both…..I want to eat Ang Ku Kueh now 🤤
This is an excellent documentary, thanks CNA! Jack focuses on tradition and quality. Kelvin focuses on uplifting the heritage food, reinnovating and expanding its appeal. Both no wrong. Some comments say that Jack comes off as arrogant. I see it as him being protective of the family business. Also that hes definitely not as good as talking, or giving interviews as Kelvin is, or as savvy as Kelvin. And tbh i do think that Jack seems like the sort who would be too proud to admit his mistake or say sorry. Hope they make up though, its a family biz. This documentary makes me crave for a jixiang akk.
Kelvin knows how to grow the business. Jack is more interested in quality and taste.
Quality & taste is way more important.
Only single stalls can uphold & maintain the strict quality & consistency required to maintain the high standards of heritage food.
Same exact thing applied to Bak Chor Mee stall Tai Hwa (with an "H") (by the 2nd brother) at Crawford Lane who only has one location, and is able to consistently maintain Michelin Star standard every year since 2016 when it first got the award.
The other Tai Wah (with a "W") by the 3rd brother & now his son at Hong Lim is not as good, and even worse at his other branches.
Strict QC from ingredients all the way through to the thickness of the pork slices, and how long it gets scalded to make it just so tender, to the noodles, sauces, vinegar, etc, day in & day out without fail is a great testament to Crawford Lane's Tai Hwa (with an "H") commitment to excellence & consistent quality through & through. They really deserve their Michelin Star because they do right by their customer by giving the best quality bak chor mee CONSISTENTLY.
Jack sounds like a purist which shows pride in his work, deeply commendable to uphold a traditional confectionary. He strongly emphasised quality control and lower prices which ultimately suits the customers' needs. I wouldn't eat a rainbow cake for its looks.
I don't think CNA gave a fair shake to Jack who might be a quieter, hardworking type who's less adventurous. Nothing wrong with that. The amount of screen time for Kelvin, who has more modern ideas might be interesting from a content perspective, but when it comes to food, the manual process does tend to provide better quality.
I totally agreed with you. I have patronised JX Everton for more than 20 years, they still make the akk the traditional way.
The Bugis outlet akk although is fanciful but the taste and texture are somehow different even though its the same recipe.
I'll still support the Main shop for the tradition taste and Jack for keeping the tradition quality of akk.
On the side note, CNA didn't give Jack more air time maybe because he wasn't eloquent enough. Its a bit unfair though.
I also wouldn’t eat rainbow AKK😅
I mean if I worked hard to give the best of my craft only to read bad reviews for someone else craft that is similar to mine, of course, I will pissed off 😂
I agree .. Honestly regardless of screen time , you can tell Jack is dead set on keeping things in the traditional way over expanding and profits which I salute.
In the current state of things , it's extremely difficult to refuse to cater to the trends and it's profits.
Kelvin is more open minded and wants the business to expand and generate more profit which I don't feel is wrong either.
It's just a clash in mindsets and honestly I don't see them ever reconciling for as long as the business continues.
Also , I initially thought there might be a chance of reconciling until I watched the end part of the video where Jack takes a shot at kelvin by indirectly referring to Kelvin's side as the one that is damaging the reputation . Based on his 'bought from the 2 wording' and his facial expression , you can tell Jack has a deep hatred for Kelvin's way of doing business using the 'Ji Xiang' name.
One brother is clearly confrontational and nit picking while the other is cordial and accepting. Kudos to Kelvin for taking the difficult route and making buying Ji Xiang Akk more accessible to all.
as a foreigner - i wouldnt be able to even know about ang ku kueh, ive been seeing it at suntec and bugis until i have it a try and its really good.
This is a good thing, both with their own strengths! No need to fall out! Yummy creations!
As much as I am traditionalist, its nice to see people in their 30s trying to make ang ku kueh.
Always go for the original one at Everton Park, will never go wrong.
Blood is thicker than water❤There’s no need for both brothers to get emotionally upset about the traditional or innovative one! Most important thing is to keep “Ji Xiang” akk alive as many decades as possible 🎉What customers want is to have nice akk to eat😊 Besides, nice akk spend more time with your parents and family. Wishing the both brothers a happy and prosperous business of their own💪❤💪
For Bugis and other stores at shopping Centers, I find the AKK bottom layer will become wet and soggy when stored in Plastic container esp if u buy in evening. While Everton will poke holes in the box. Now I know what’s the difference between 2 brands and will stick to Everton.
Hope the two brothers can repair their relationship ! I am sure there is love , just different outlooks and opinions. Wish u both the best
To the two bro, you guys are blood sibling I hope you guys will reconcile and be in good term again. And learn to accept each other difference. Jiayou guys.
Kelvin is more of money making but Jack towards quality and legacy
The goal of every business is to make money. In this case, it is the direction in which the business should go that they differ in opinion. As a matter of fact, I don't think it is a bad thing at all because at the end of the day, whether traditional or contemporary, it is beneficial to us (the consumers) because it gives us a variety of options.
The Everton stall is doing well and supporting quite a few staff.
They are making money despite charging lower prices and producing a better product.
The non-Everton stall charges more because it's overheads are high.
Balance between Tradition and Innovation, difficult choice. Varieties/Selection/Convenience catch-phases that one cannot neglect. Exclusivity/Rarity are also desirable qualities.
Though there're very slight differences in taste & texture, the kuehs from the 2 shops share a lot in common. Both come from the same recipe after all. Cooking/food is an art, it is very personal and subjective. We should enjoy this well-made kueh and appreciate both shops' uniqueness. Thus it is totally redundant to say 'if it tastes bad, call the other shop'. This breeds unnecessary animosity. If the brothers can realise that they are 2 professionals with different approaches to the original parent brand, they will be amazed at how much they have blossomed. They are carrying on the Ji Xiang name in different yet wonderful ways and making their parents proud. Both shops are the creme de la creme in making ang ku kueh. So there is no such thing as 'tasting bad' when you're talking about the 2 best shops. Neither is better than the other. They're both insanely good.
omg yall must try the pistachio and black sesame akk from Bugis... SADAP!
I love them too!
My mum ever bought from one of Kelvin’s stall in the late morning. Put till late afternoon the Ang ku kueh turns bad. Next day she go to the stall and tells the person in charge, but they deny and told my mum she never eat immediately and say they don’t sell overnight one. But fact is it really turns bad. So the quality wise really has huge difference.
One ran for profit one ran for legacy. Hard to have the same quality across both
@@dl5066 ya, initially without the news we don’t know the difference. Price is an issue another is how they do business. No integrity.
I’ve never tried the Everton one, but I’ve always liked eating the Bugis one, and I love that they have innovation. The brand also looks so much more classy. But I can see the beauty in staying traditional too.
I sense that the brothers have very different perspectives about business and it’s a shame that the older one seems to take it very personally. It’s okay to be rivals as long as the brothers don’t take it personally and push each other to the next level.
The animosity is real😅
I’m a regular at Ji Xiang Everton and after trying the outlet at Bugis, I still prefer the texture of the AKK ar Everton. It’s soft and delicious even till the next day.
Complicated dish? No. Is it the most fun kue to make? Yes. Indo also have the same kue, but with more variety in shapes -usually vegetables and fruits. I love making this kue!!
Kelvin is expanding the business as well as creating ang ku kuey awareness to the market incl the new geenration. I felt as long both continue to produce quality product, is a win-win for them. More people incl young market will buy kueh,
20:03 Brother people ask you to taste, not to massage and feel the AKK. He is the only one who mentions that there's a big difference bla bla, acting like a real professional 😂. Lmao at the failed confidence too.
omg i laughed so hard
Oh didn't realise they are two separate businesses until now! Was wondering why the pricing is different for the same flavor
At the end of the day, it is still ang ku kueh no?
It must be not easy for the elderly parents...considering they also stay with Kelvin..手掌系肉 手背又系肉
Ya when money business comes in. Brothers fight 😢
Seems like Community Centre in the area produced two legendary ang ku kueh shops in the area. Nearby Everton Park, there is a lesser known but tasty ang kueh shop at 146 Jalan Bukit Merah. I grew up eating ang ku kueh from this shop. I know the lady boss also learn from Community centre back in 1980s. I wonder who is the sifu
Yes omg haha. When i was in the area, i always bought the bukit merah one.
Lo and behold, the food feud started from the previous generation, and you have drawn the link to his brother's branch unwittingly. They all are the from the Toh family.
only bought the bugis branch one. dont really like. will try the everton one if got chance to see if got different.
What a heartache this rift between the sons must cause the parents. No amount of success can heal that wound. I pray these 2 brothers will reconcile for the sake of the parents.
Kuih Kochi skin texture will be ideal. Must have different filling 1. Lotus Paste 2. Kaya Paste 3. Red Bean Paste 4. Black Sesame Paste 5. Salty Peanut Paste 6. Salted Red Yolk Paste 7. Mung Bean Paste 8. Green Pea Paste 9. Gula Melaka Cocunut 10. Cordial Rose Paste 11. Green Pandan Paste 12. Green Tea Paste
Unfortunately, the brothers are no longer on speaking terms. However, the arrangement is beneficial for everyone in the family and keeps them together. Even though their relationship as brothers has drifted apart, Ang Ku Kueh is bringing them together. They are both doing great things, carrying on the legacy of their parents and the food culture!
Kudos to the parents. Brothers forgive and let go. Life is short. Singaporeans love food and when there is love, food is enjoyed even more! ❤
It just siblings thing 😂 but family business version
My sister and I also have different way of working and way of thinking.
I prefer not to work with her, so I let her go with the family business and I choose not to involve too much in it 😊
And I fully understand the older brother's pride and persistence. I think if the didi wants to be independent and stand out of the shadows of family, better makes his own brand. A brand that represents himself as it is..
I’m considering going for the Ang ku kueh class
We used to love eating ang ku kueh from Everton but it is so far away from my house that I bought them only when I happen to be in that part of Singapore. Then when the Bugis outlet opened together with the various pushcarts, we didn’t enjoy them as much. I used to think that it was just a case of diminishing marginal utility, that we didn’t like them as much because we ate it more frequently and got tired of it since it became more accessible. It was only when Jack took out that advertisement to say that they were not the same, it was a lightbulb moment for me and indeed when we ate the Everton ang ku kueh, all the old feelings came flooding back and my love for it has rekindled 😂
what's the point in making them proud? shouldn't you focus on making them happy? parents are clearly not happy now
Should do Kok Kee, there used to be one at Jurong if I remember correctly
Eh you brothers never hear of 7 step verse ah?! 😅
My grand aunt make the best Ang Lu kueh. They, other families members, make it from scratch, from stone grinding the rice to steam. All completely home made. I missed the mung beans stuffing. That is my favorite stuffing.
Try Ang ku Kueh Hut they are all handmade and alot nicer than JiXiang
The original one at everton is nicer though 😅
Ya....the Skin texture also nicer the bugis one if left overnight the skin will be harder
Still like the one at B Solo though it's getting expensive. Just do your way and call it a different name.
Reminds me of the Chinese movie 《鸡同鸭讲》where a shop owner learnt not to 故步自封 and to embrace change.
one way to resolve this is to have a board that does the tracking a review of food stalls and then helping to brand it with "heritage" or "authentic"
Thank you Ji Xiang confectionary 🙇🏻♂️🙇🏻♂️
Funnily enough, I actually prefer the younger brother's akk to Everton park's. I started eating Everton park's akk more than a decade ago. I wasn't a fan of akk but Everton park's akk really changed my mind because of its thin chewy skin and fragrant and well-made fillings. However, the Everton park's outlet was far for me so I only bought them when I happened to be nearby.
When I saw their stall in star vista some years later, I was thrilled. It was as good as I rmb. I don't know during that time, is it Everton park akk or kevin's akk?
Anyway, a few years ago, jixiang started selling their akk in pushcarts or popup stalls at v convenient locations. Whenever I see that there are special flavours like pistachio etc, I knew it was the younger brother's akk, and if there wasn't, it was EP akk. And... I prefer the younger brother's akk! Maybe it's also due to the choice of flavours but I will always buy their peanut akk no matter what other flavours I buy and I still do find the younger brother's one nicer. 😅 Not too much of a diff overall though so I would say both brothers really make their parents proud in terms of making good akk. But Jack is right. All parents would like peace and harmony in the family. Hope one day the brothers can really come back together and continue their parents' legacy. But if not, I think it's still ok. Sometimes, it's really better to work separately if ideas are too different.
Thank you CNA for doing this episode! Really enjoyed learning more about jixiang!
Traditional must be maintained but as times change innovation is also important to appeal to young and Gen Z customers. family business does create feuds among sibling due to different business outlook
I have only heard of the brand in the past few years. I have only tried Kelvin’s. They had a kiosk at Compass One and also through group buys.
Your parents will be very happy to witness you brothers togetherness before their gone. Sorry to say that. Hope you guys get together😊😊
Both of u jus do u 🫶 tq for keeping the kueh tradition alive. happy to support both stalls :) it is not ez running f&b in sg
Quality & taste is way more important.
Only single stalls can uphold & maintain the strict quality & consistency required to maintain the high standards of heritage food.
Same exact thing applied to Bak Chor Mee stall Tai Hwa (with an "H") (by the 2nd brother) at Crawford Lane who only has one location, and is able to consistently maintain Michelin Star standard every year since 2016 when it first got the award.
The other Tai Wah (with a "W") by the 3rd brother & now his son at Hong Lim is not as good, and even worse at his other branches.
Strict QC from ingredients all the way through to the thickness of the pork slices, and how long it gets scalded to make it just so tender, to the noodles, sauces, vinegar, etc, day in & day out without fail is a great testament to Crawford Lane's Tai Hwa (with an "H") commitment to excellence & consistent quality through & through. They really deserve their Michelin Star because they do right by their customer by giving the best quality bak chor mee CONSISTENTLY.
From the video, you can clearly tell that Jack is really arrogant, and not willing to accept changes. As a boss, he must be willing to reinvent himself. Seeing his gold chain is also an eyesore. Kelvin seems more down-to-earth. I can sense that he is proud to bring Ji Xiang heritage to a wider audience.
Yeah I'm really quite surprised at this. But I guess from Jack POV, he needs to protect that branding and taste, and then from Kelvin, he wants to 'be seen equal', thus he will be pushing the we are the same agenda
Jack is trying to conceal his disdian and jealousy so much but it shows.
You are right man, Jack guy very arrogant, the way he served customers is like you want to buy you buy, business too good no need your business kind
Just a pastry, need to be so action meh... Haiyo... Towards own brother some more
Their AKK is not that great. It's not deliciously chewy. One time I got from their pop up stall, it's even slightly hard. Not fresh.
I like Ang Ku Kueh shape of Chai Yan (Jelly) with Green Bean Paste inside.
both of the brothers are important to keep this heritage alive. one is for greater exposure and other keeping the tradition.
both i feel is essential to Ji Xiang heritage.
Weddings birthdays chinese New year full Moon n festivals for chinese ppl i love Ang ku kueh..
They have different models and different products so…. Embrace the differences ❤
many ppl have the perception that traditional kueh is dasy bcoz theing requirements r very few...to me making cookies r mu h easier
bcoz traditional kueh takes the mixing skill to get the accurate texture either chewy, soft or melting moment....
I feel sad on behalf of their parents, 手心手背都是肉 😟
The way that Kelvin Toh says that "making it by hand" will ensure the quality of the pastry remains the same runs contrary to the mainstream rationale behind automation. Besides cutting labor costs, another benefit of automation is consistency in quality. Maybe I'm missing something in his way of thinking, or he has really good employees with high EQ who never have a bad day that affects their work. Reason why I swear off working in F&B or hospitality industry is that I'm more likely to get into an argument with the customer than smile graciously at them. lol
Anyway, I have a sudden craving for Ang Ku Kueh.
Frankly still prefer the traditional shop at Everton. However, since they started expanding aggressively, they have raised the price a lot but their quality standards have also fallen. Tried the ones at Bugis and they really arent as good. Also no longer buy from those pop up stores given how much they have hiked the price.
Just for fun... care to vote
Poh Cheu (Alexandra Village)
or Ji Xiang (Everton)?
I tried both..both not as nice as Ang ku kueh hut (pistachio and hazelnut mung green bean, coconut and peanut best .. the niece of ah hood kueh. Ah hood kueh is the best her retired le .I order full mth gift pack all my guests and in law say is better than ji xiang. Everton alot .alexandra one leaves use fake one.. do not have panda leave taste like akk hut ..lost quite alot rating
@belletang3903 oh ok, I will try akk hut next time
@JCzzzzz which flavour u wana Try ..try b4 they move I hear they moving soon
@belletang3903 they have fully moved to online sales. Doesn't really make sense to buy such kuehs and then pay a minimum of $12 for delivery. They waive delivery charges only for orders above $120..... the average price of their akk is $1.40 so I gotta order 86 pieces just to get free delivery. Honestly I don't buy more than 5 kuehs at any one time, so I will buy $7 for the kueh and $12 for the delivery. Hmmm guess I will skip it.
@JCzzzzz ohh just happens now they move already... I have been ordering almost 20 times like monthly once or 2 cos my mil love it I went to shop to buy at least 5 boxes, and baby full month, baby 4 mth month party... some time I order with my neighbour to hit 120$ free delivery ... not sure am I able to walk in order since they move to Central kitchen .. thanks for ur information .. I want to walk In tat day and realise they shifted ..I think they participate fully on pop up store concept at atrium or what .. I also sian cos pop up stall are like island wide .. dk which mall they pop out ... btw if u like kueh Kueh like me n amoy Street one also crazy ..open 2hrs sold out le 830àm sold out le.. my hubby haven reach office sold out.. I can say is the best soon kueh .. katong soon kueh lost to amoy one too.. while some of my inlaw like 422 amk soon kueh..
The brothers' parents have the responsibility to guide & help them to repair their relationship.
Some people never try before ang ku kueh??
Please do a similar comparison video between both Tai Chong Kok and Tai Chong Kok (Hue Kee)
Same like Tanglin Curry Puffs at Hong Lim Mkt & Food Centre, two brothers' feud. Parents should not side, but should neutralise the brothers' enmity.
Just bought both. Everton quality wins hands down.
Ooh... Spicy shrimp ❤❤❤
The battle among the two is a small matter. The battle of the change of taste buds of the new generation is of a even bigger battle. Even whoever become number one may disappear in the scene at the rate the changes revolves.
Everton shop is the best and so reasonably priced. Bugis one is overpriced and also not as fresh tasting.
21:18 foreshadowing a mountain tortoise?
I thought po chew is one of the best ?
To be honest, when you are venturing to new crowd or audience, there is sure to be people who give you 1 star. So just remember all the people who give you 5 star.
Exactly like the story of Yung Kee in Hong Kong
i like the fillings but totally hate the food colouring on the skins
Aiyah it's all personal taste and convenience lah. Just hope the brothers reconcile, surely the parents are quite broken about it.
Why only film Ji Xiang?
Actually both need eqch othrr when you look at it.
Prefers Poh Cheu at Alexandra Village over Ji Xiang
Poh Cheu's skin was too thick and peanut filling was tasteless! :( I queued for 30mins for lousy quality....
But to be frank I tried the bugis outlet ngl it's quite bad and it's expensive? I nvr tried the another side so I no comment on it
Hi all where u all get nice or homemade one akk 7 sept ... my family and I have vvvvvv high expectation on Ang ku kuehs ..try both
Ang Ku Kueh hut out for company trip
Ahhood kueh retired so far the best one ever eaten in my life.. doe the past 30 yeara i dont like akk until theirs spike my sweet tooth on this cuisine
Below option not considering
Ji Xiang soso only ,
Try poh cheu don't have those leave ...soso only
146 Famous Akk bukit merah also soso only ..
If u know any home made oe nice one let me know thanks
Actually Kelvin need not be disappointed if Jack said that his Ang Ku Kueh is the original which is. If he started his own let it be differentiated. No need to rely on his parents name. In fact he should use New Ji Xiang.
The parents feel trapped between two brothers.. if 兄弟同心，其利断金。
There'll always be way for tradition and modernisation to coexist. The youngster now will in time be the core customer. If traditional flavours no longer appeals, said tradition will cease to exist due to lack of demand.
If taste and texture is the issue,
the brothers can find a way to find a common ground - using automation & tweaking the recipe to achieve the same excellence Ji Xiang Everton have - business gonna be booming even more man!
“Strike while the iron
is hot!”
A cook once told me that if i teach all the ingredients you will still wont cook the same taste as me ...
More authentic n less authentic???? What is authentic ang ku kueh? How authentic taste like? Is there such a thing called authentic ang ku kueh? I'm confused by d comment...
It's called "kue tok" in Indonesia.
Or "kue ku"
That is a term mostly used by Sinkhek-s and Kiauseng-s. The Peranakans and the old families still call it Angku kue. Kue 'Ku' is also fine. 'Tok' is simply the sound when you hit the wooden mould on the table.
Alexandra village area is better ?
Astaga moto kebo aj sampe di feud in... Nang pasar akeh sik dodol
Wow. Don't call themselves an expert if they can even spot the different. It will only create more riff to the brother already existing feud.
Dear food stall owners, pls stop using the same names. When you brunched out, use your own name, just stop manipulating. When u do food, you focus on quality, hygiene and integrity.
Expensive lah…. Increased their prices 4 -5 times within 18 months. No more supporting them anymore
Stick with Ji Xiang @ Everton Park.
Only $1.20, unless you wish to have one with Durian filling that comes with a premium price.
They taste better & you pay less. 😋🤤👍🏻
Same recipe but different skills 😅
The only things is your both parent sad in the heart vi's of brother not support each other until parent go
Hawker food was always an occasional treat for the working-class in the 60s and the 70s. At that time, most families cooked at home, occasionally indulging in hawker food.
It was only in the 80s, where we had a larger population with greater spending power, that hawker food seemed in comparison to be cheaper.
Lee-ders like that, commoners also like that. Money and greed is really the root of all evil.
Older brother really comes across like a horrible brother. But in terms of keeping his family’s Ang Ku Kueh original and traditional, yep he’s doing well in that
Traditional is good but it serves one generation and after they are gone it’s over. Only through reinvention that food like this will last.