33 Keong Saik Road
Singapore 089140

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08:00am - 07:30pm

08:00am - 05:30pm

08:00am - 07:30pm

08:00am - 07:30pm

08:00am - 07:30pm

08:00am - 07:30pm

08:00am - 07:30pm

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From the Burpple community

Filled with pandan custard, mini mochi balls and a centre core of gula melaka sauce, topped with dessicated coconut

tried the blue seashore 2.0 cake, thai milk tea cake (which was kinda sweet especially with the gula melaka centre i think), matcha burnt cheese cruffin and the best aka the truffle potato cube!! Very strong truffle taste that went perfectly with the potato, my whole family liked that the most too! Would defo be back to try the rest

Trying the various tarts around these days because I am on a lookout for good tarts apart from those served at Tarte by Cheryl Koh — we weren’t intending to drop by Keong Saik Bakery on the day when we took these lovely tarts away, but having seen their Instagram posts on their Gruyere Rosemary Tart and also needing to pass by Keong Saik Road to get to the bus stop, we found ourselves taking away some tarts back instead.

The Gruyere Rosemary Tart is undoubtedly the most controversial tart I have had recently — while there were quite a few unique tarts we have had recently such as the ones we savoured from South Union Park during the Phase 2 (Heightened Alert) phase, the Gruyere Rosemary Tart stands out for being probably the only savoury “dessert-style” tart that we have come across thus far. This was nothing short of adventurous — shaved cheese atop a cheese filling within the firm, but soft tart base that sliced off relatively neatly without shattering into a mess; this is something not meant for those who prefer safer, tried-and-tested flavours. Being a heavier sort of cheese, the Gruyere was distinctively pungent — the dominant flavour profile here that is almost akin to that of Camembert, I liked how there was a textural contrast between the creamy filling against the shaved cheese that was similar to that of the thin strings of shaved parmesan atop PS Cafe’s truffle fries. There, the rosemary exudes a herb-y aroma that perfumes through the tart; seemingly trying to cut through the cheesiness for a fitting combination of flavours. That being said though, it is a tart that I am likely to skip having the usual cuppa with; perhaps would work better with a light-tasting tea, or to be had together with an actual, sweet, dessert tart.

Purely looking at the namesake of the items#, the Bandung Cheese Tart was an item I would have expected to carry a light note of mascarpone throughout the Bandung-infused cream cheese. Surprisingly, the Bandung flavours came off strong with this one — the floral notes of the rose syrup is distinct; the cream cheese likely being an element a vehicle for the Bandung infusion to take place. The tart base is fairly consistent with that of the Gruyere Rosemary Tart, and the flavour would work well especially for those who are into desserts with a local twist; one that is also more conventional as well.

Have been quite behind on trying the various new items that Keong Saik Bakery had been serving up of the late — including the Seashore 2.0 and the Pandan Osthmanthus Cheesecake. That being said, I am glad that they are still innovating throughout this period of time — while they aren’t open for dine-in as yet despite the lifting of dine-in restrictions while the nation enters into the Preparatory Stage, its still great to be able to takeaway their goodies for enjoyment back home; works well for me since I have been impressed with how creative with their bakes ever since they have opened their doors …

HAPPY NATIONAL DAY SINGAPORE 🇸🇬 New National day item at @keongsaikbakery 💗 and I love it hehe!😍 it really taste like Bandung drink🥰 the floral fragrance of rose with milky cream custard 🌹, got their pango as well which is a fruity sunshine delight 🌞✨ made with tropical flavors of mango cream and fresh passion fruit curd below😊 its more on the sour creamy side but I like - if ya into tropical fruity flavors this is love💕 both are so good can’t decide haha, buy them both and they look so pretty together as well 😂

These stunning croissant cubes at Keong Saik Bakery is sure to catch anyone's eye. The geometric shape seems to defy food physics of pastries and it's all but a gimmick.

Having tried their Muah Chee Croissant Cube a while back, I've been itching to give their other flavour offerings a try - espcially their charcoal coloured Ondeh Ondeh cube. I love all things Ondeh Ondeh and this did not disappoint. Unlike your typical Ondeh Ondeh, the croissant cube oozes pandan pastry cream; a bright green hue that explodes from within once you break the cube into half. Topped with toasted dissecated coconut, you can find a little hint of mochi and gula melaka at the bottom of the cube as well - completing the entire Ondeh experience.

Their take on an Ondeh Ondeh cube is pretty out of the box (pun intended) and now it's probably my favourite variation of all their croissant cubes!

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Keong Saik Bakery always entices, from their smooth cheesecakes to their delectable pastries. I've had it on my "To Try" list a long time ago and ever since I did, I keep going back for more.

While they got me with their burnt cheesecakes at first, I've started to appreciate their "unburnt" ones - including the Seashore 2.0.

The two toned blue and brown hues caught my eye and I was sold. The top layer consists of sea salt butterfly pea mousse & butterfly pea whipped ganache, evoking slight sweet floral notes that pairs with the intense bottom layer of earl grey. The earl grey is quite potent and tends to overtake the flavour profile of the cheesecake - in a good way. If you love earl grey, this is the cake for you.

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