I love traditional confectioneries as they have played a pivotal role in shaping the local pastry making scene but yet they remain underrated as modern bakeries are now claiming a bigger share of the market with more innovative, trendy creations.
I was first introduced to Tong Heng by my mum many years ago as she loves its egg tarts, walnut cookies and lao po bing (wife biscuit). Whenever I’m near this part of Chinatown, I’d definitely pack a box of its signature egg tarts which I think have remained unrivalled to date.
What beats enjoying a hot, fresh-from-oven egg tart? Unlike most egg tarts that are round or oval in shape, Tong Heng’s egg tarts are diamond shaped. The crust is neither a puff pastry nor a shortcrust pastry but it is flaky like the skin of a tau sar piah and tastes like an evenly baked biscuit, packed with a lovely crisp crunch. This is definitely why this egg tart is unique and different from others. I like that the crust is not greasy to the touch and its thickness is about right too.
The custard is wobbly and soft, not overly sweet and has a nice, rich eggy flavour to it. What can I say? This is just addictive!
The husband decided to try the curry puff and pork crisp too. I took a bite of each. While I didn’t think they were spectacular, they were still special because of their Chinese style pastry skin and sweet tasting filling. It’s worth a try if you haven’t had them before but the egg tarts are not to be missed! Die die must try!
Tong Heng Confectionery
285 South Bridge Road
Tel: 6223 0398
Opens: 9.00am – 10.00pm daily