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In the basement of Jurong Point, Tong Heng has been one of my frequents for egg tarts. Your diamond egg tart ($1.70) is a moist, jelly-custard filling of rich yellow thinly cradled by a crumbly-layered crust, slightly flaky and crisp. A bite in is a mouthful of soft and silky that melts in your mouth. Fragrant with egg, mildly sweet with the flavour of buttery pastry, it's light on your palate. Their coconut egg tarts ($1.90), however, are truly my must. Custard, a slight more sweet are delightfully toothsome. Generous, long shreds of coconut flavour it adding you a bit of crunch. ☺️

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