Tan Hock Seng, the 80 year old bakery that serves freshly baked beh teh saw or water chestnut biscuits, announced late last year that they were closing down in end February as they had no successors to the labour intensive trade.

Squatting in Raffles Place meant that I was just mere 10 minutes away but there was often a long queue there for their beh teh saw and Tau sa piahs (sweet bean biscuits). They were best fresh out of the oven with a crispy and flaky skin and a warm sweet sesame malt sugar filling.

I was in the queue at least thrice (kiasu mah don't eat next time no more liao) but am glad to announce that the bakery has extended their lease by a year and will continue for another year!

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