our story
60 years, one bamboo steamer
Pin Wei began 60 years ago as a hawker cart in Singapore — with one simple belief: great rice rolls are steamed thin, served hot, and dressed in just-right soy.
the 1960s
A hawker cart in Singapore
Pin Wei was born on a Singapore street corner: rice batter, steaming cloth, bamboo baskets — and a family soy recipe.
today
Bamboo steamers on Phan Boi Chau
The same method, unchanged for 60 years: steamed thin on cloth, rolled while steaming, finished in bamboo baskets.
every morning
The house soy
Every plate gets Pin Wei's own soy blend — balanced sweet-salty, unmistakable.
The rolls must be thin, the steam must be hot, the soy must be just right — that is how Singapore eats chee cheong fun.— the Pin Wei kitchen
Photos: Google Maps — updated 10/2026.