Pineapple Tarts & Pastries from Tiong Bahru Galicier Pastry

Update: For Galicier’s 2014 CNY price list, please click here

I have blogged about the nonya kuehs from Galicier last month (read my earlier post here) and I just couldn’t resist going back again.

Pineapple tarts are one of the most popular Chinese New Year goodies here in Singapore and I must say they are also my favourite treat to snack on during the CNY period. However, it’s never easy to find good ones out there. Either the pastry is not buttery enough or the pineapple paste is simply too saccharine sweet.

I used to order pineapple tarts from a Peranakan friend, N for years. He really made to-die-for pineapple tarts. Though more expensive than most other pineapple tarts, it was money well spent. Since he stopped making them, I had been disappointed with what I could get till my husband bought me a tub of Galicier pineapple tarts earlier this year. They may not be on par with N’s but they are way above decent. One piece and I was sold.


The good thing about these pineapple tarts is that they are available all year round in the bakery so whenever you have a craving, you need not wait till Chinese New Year season to enjoy it. The price of the tarts and other cookies here during festive and non-festive season is the same.

The pastry crust is not too greasy and comes with the right amount of butter flavour in it. The pineapple paste is fresh with a slight crisp-crunch and is not too sweet. I really prefer these traditional pineapple tarts with the paste on top rather than those with the paste wrapped (and hidden) inside. So addictive, I could finish half a tub all at once.


I was quite excited when I saw the palmier at Galicier so I bought one to try. The texture is faultless and the taste is not bad but it just lacks oomph. I like the palmier from Marks & Spencer bakery better. This can do with a little more butter.


And this is how the kueh dadar looks like on the inside. I have mentioned in my earlier blog post that the kueh dadar here doesn’t use gula melaka in their coconut filling so the inside is all snow white.

The tapioca cake and custard puff are pretty standard, nothing to really rave about.

The egg tart is surprisingly good though the look of it doesn’t make it appetising enough. The custard is light and delicate and the crust is crumbly and moist. A very delectable snack!

If you adore traditional cakes, pastries and cookies like me, Galicier would be the Number 1 choice. There’s always something for everyone.

Tiong Bahru Galicier Pastry
Block 55 Tiong Bahru Road #01-39
Tel: 6324 1686
Open: 10.00am to 8.30pm daily (Closed on Monday)


Leave a Comment