Since he was a little boy, when he took his first bite of kueh – traditional bite-sized snacks commonly found in Southeast Asia, with origins that can be traced back to Malay and Indonesian cuisines – Wong Guo Hui has been “hooked”.

“My grandma gave me my first piece when I was young,” Wong, 40, says. “Since then, even till today, I’m always on the hunt for good kueh.”

Yet finding healthier, lower-sugar versions of these sweet or savoury desserts – made popular by Peranakans, or people of mixed Chinese and Malay or Indonesian heritage – has often proven to be difficult.

So last year, during the height of the Covid-19 pandemic, when Singapore had introduced its first phase of social-distancing measures, Wong started to experiment with making kueh. Eventually, he and his wife, Geraldine Guo, 38, launched Where’s the kueh, their home-based business offering weekend deliveries of their lovingly created, handmade snacks.