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I pass by Tong Heng on my way to work everyday but this is my first time popping in for a post-dinner snack. The signature diamond-shaped egg tart ($1.90) is clearly what most people come to Tong Heng for. The tart is buttery, crisp and thinner than a typical egg tart shell - the delicate balance between firm and crumbly is commendable. The egg custard is soft like tofu, creamy in the middle, fragrant and not too sweet. I could easily pop a few of these! The baked Pork Bun ($1.90), however, is underwhelming. The flaky crust is nice, but the pork filling is too hard and sweet for my liking. Perhaps it will fare better if it is warmed up. Nonetheless, wouldn’t mind returning just for the egg tart, or the coconut egg tart that I did not manage to try as it was sold out when I went.