Jian Bo Shui Kueh

SINGAPORE - Jian Bo Tiong Bahru Shui Kueh said in a Facebook post on Thursday July 28 that the Singapore Food Agency SFA has lifted its suspension. 1 day agoTiong Bahru Tian Bo Shui Kueh which owns the popular Jian Bo brand of chwee kueh steamed rice cakes was among nine kueh manufacturers whose operations were suspended by the food agency on.

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They informed the store that sorbic acid is allowed in kueh products up to a maximum of 1000ppm.

. 6 hours agoJian Bo was then informed by SFA that sorbic acid is allowed in kueh products up to the maximum permissible limits of 1000 parts per million. 15 hours agoJian Bo Tiong Bahru Shui Kueh has disputed the findings by the Singapore Food Agency SFA about the improper use of food additives and said the agency has lifted its suspension which was in. The firm which both makes kueh products and operates retail outlets selling them has built up a following over several decades.

6 hours agoSFA released a statement on 29 July to explain the situation. The Michelin-recommended Jian Bo Shui Kueh started in 1958 as a pushcart selling steamed. SFA Miscommunication Gave Jian Bo Impression That Sorbic Acid Was Permitted In Kueh Products.

However this suspension was revoked one day. 13 hours agoJian Bo was one of nine kueh manufacturers who had their operations suspended by the Singapore Food Agency SFA due to the improper use of food additives. SINGAPORE On a typical day kueh maker Jian Bo Tiong Bahru Shui Kueh serves a few thousand customers across its more than 20 stores located around the island.

Jian bo chwee kueh stands out not only because of its fast factory-precision serving line that Ford would be proud of so long lines move quickly and everyone has a chance at getting their guilty pleasure for only 120 4 pieces. The rice cakes are soft and moist and the cai pok is fragrant fried with sesame and dried shrimps. However this information is incorrect.

Tiong Bahru Tian Bo Shui Kueh which owns the popular Jian Bo brand of chwee kueh steamed rice cakes was among nine kueh manufacturers whose operations were suspended by the food agency on. It turns out that when Jian Bo asked SFA about whether sorbic acid is allowed back in April SFA had given Jian Bo the wrong information. Jian Bo Tiong Bahru Shui Kueh was founded by a Mr Wang in 1958 who sold his steamed rice cakes in a pushcart at the Tiong Bahru Market then.

Jian Bo Shui Kueh The Legendary Tiong Bahru Chwee Kueh. 1 day agoTiong Bahru Tian Bo Shui Kueh which owns the popular Jian Bo brand of chwee kueh steamed rice cakes was among nine kueh manufacturers whose operations were suspended by the food agency on. However SFA said this is incorrect as sorbic acid.

Third-generation owner Eric Ang has taken over the business and ingredients are now prepared in the central kitchen before they are delivered to outlets around the island. Famous Tiong Bahru Chwee Kueh with Michelin Recommendation Many Singaporeans would agree that Jian Bo offers one of the best chwee kueh around a simple. On Wednesday 27 Jul long-time fans of Jian Bo Tiong Bahru Shui Kueh wouldve been shocked to learn that they were suspended by the Singapore Food Agency SFA along with eight other kueh manufacturers.

The suspensions began on Tuesday and were.

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