Tong sui — “sugar water” — the sweet soups of the Chinese, slow-cooked with lotus seeds, water chestnuts, longan and herbal ingredients.
The Chinese have a distinct food philosophy: dessert isn’t just for pleasure — it balances the body: cooling heat, nourishing, calming. Every bowl of tong sui is a gentle remedy — sweet enough, cool enough.
Tiệm Chè Ché is a small shop in the Su Van Hanh alley, where “Sister Ché” cooks each pot of chè every day as if for family. The shop opened in early 2026 and quickly became a beloved hangout for anyone craving proper Chinese-style chè in Saigon.
Regulars come for the chè and stay for the homey warmth — cool alley seating, lively chatter, a steaming bowl in hand.
The best chè is cooked with heart — sweet enough, cool enough, like the love between sisters in a family.The shop’s little philosophy, posted on its wall
Chinese desserts are famed for their herbal ingredients, lotus seeds and water chestnuts — plus each family’s secret sugar-syrup recipe. These are the stars of Sister Ché’s pot.
Nutty, fragrant, calming — found in many of the shop’s classic chè.
Crisp and crunchy, naturally sweet — the textural highlight in a bowl of chè.
Ground into a smooth, silky soup — the famous Chinese “beauty” dessert.
Slow-simmered until meltingly soft and creamy — the other half of a Uyên Ương bowl.
Two beloved “beauty” ingredients — cooling and nourishing.
Gently sweet and lightly fragrant — natural sweetness for many iced chè.
Dried tangerine peel, red dates and other Chinese medicinal herbs — the “eat to stay well” philosophy of Chinese desserts.
The shop’s own secret — delicately sweet, never cloying.
Ingredients are selected daily — a fresh pot is cooked every midday.
Illustrating our most loved bowls of chè — every bowl its own color and flavor.
Black sesame & peanut — two halves swirling together
Soft and silky like pudding
Smooth, fragrant, nutty
Nutty and creamy
Chewy sago in rich coconut cream
Chewy, fragrant taro
Illustrative photos — come by the shop to taste the real thing.