Pastries

Choux pastry with hazelnut chocolate and praline cream piped lovingly between two round pastries (in the form of a wheel) then topped with flaked almonds. Although it looks heavy on the cream, it tastes surprisingly light with a mousse-like texture from the hazelnut praline and the almond flakes add more crunch to the crispy pastry 》$4.90

Classic cinnamon roll made with molasses sugar and topped with premium cream cheese frosting. The balance between the flavour and sweetness was just nice. The cinnamon roll is fragrant, soft and fluffy with the right amount of cinnamon in between the layers. It tasted good on its own and even better when served warm 》$3.40

I also tried the cinnamon apple where apple bits and sauce are poured over the roll. I love this fruity alternative for something more light and refreshing.

Baked version of the char siew bao that came crispy on the outside, juicy on the inside. The filling was savoury sweet with a good chew and complement well the flaky pastry. It tastes very similar to those I usually get across the border in JB and this can be my substitute near home 》$1.50/pc (Buy 2 Free 1)

Cheesecake brownie made with a layer of marbled cheesecake layered on top of a brownie. The cheesecake is not too cheesy and marries the rich and thick brownie very well 》$2.60

The cream horn is a buttery and flaky pastry filled with vanilla buttercream. This is definitely an old school treat and I love how the texture was light and creamy yet not being overly sweet and oily 》$2

A hybrid of a croissant and a muffin with a buttery, flaky and airy crust. This matcha cruffin comes with a molten uji matcha ganache in the centre. I had mine heated up in a microwave and woah~ the molten matcha started oozing out. There is also a good balance between the crispy exterior and soft interior texture. A little pricey for a small cruffin but worth the little treat to ourselves 》$5.50

Fresh from the oven old school bakes. The beh teh soh comes with crispy and golden brown crust. The light and flaky layers peeled off easily and melt-in-the-mouth. The fillings are not overly sweet with a good balance of maltose and sesame 》$5 (5 Pcs)

A hidden gem and old school shop that sells traditional pastries. Sadly, this 90 year old bakery has decided to pull its shutters down at the end of October. There may be some hope for someone else to take over the business but things are still not firmed up yet.

I went over to order some tau sar piah which was fragrant and tasty. For the same price, the size here is smaller compared to those at loong fatt but I won't mind getting these when I'm around the vicinity to savour some old school traditional bakes and save myself from the crowd. The almond cookies didn't turn out as well as expected. I couldn't smell/taste much of the almonds and it just feels like a normal cookie to me.

Almond Cookie 》$4
Tau Sar Piah 》$0.80 each

Square-shaped brownies are prepared and baked daily to perfection. The menu changes every day so do check out their instagram for it.

The brownies over here are chocolatey and rich in sweetness with a hint of bitterness. The use of salt was like an add-on to the already good brownies and complemented very well with the cacao. Never judge these brownies by their size because they are very gao and one is enough to fill you up. I love them for their chewy, dense, moist and rich texture. A little pricey for its size but definitely worth the try and occasional treat.

The banana bread feels like banana cake to me. Quite dense but moist and not overly sweet. It was good but too pricey to indulge frequently.

Peanut Butter & Pink Salt Brownie 》$5.20
74% Bittersweet Dark Chocolate Brownie 》$5.50
Valrhona Dulcey & Smoked Sea Salt Flakes Brownie 》$6.20
Banana Bread 》$11.50

The box of tau sar piah is still warm when it was handed to me which means they are freshly baked to order. Flaky on the outside and firm on the inside, it has a nice and fragrant buttery aroma with a generous amount of filling. The ratio of skin to filling was good.

The sweet tau sar piah are topped with sesame seeds and the fillings tasted so much like those fillings lotus seed pau. It also has the right amount of sweetness.

The salted tar sar piah has the same texture except not having the sesame seeds. The difference in taste was quite subtle and it was not as sweet as the sweet tau sar piah. I couldn't really taste the saltiness but this is a better choice for those who do not prefer sweet snacks.

Make your order a few days in advance and beat the queue.

Box of 10 (5 sweet, 5 salted) 》$8

Fresh out from the oven! I like how their muffins are incredibly moist and not overly sweet. It is also priced affordably and comes with a decent amount of toppings. Other than chocolate chips, they have other flavours such as banana walnut, blueberry, cheese, coffee, cranberry orange, oatmeal, raisin and strawberry muffins. Aside from muffins, they also sell cheese, coconut and egg tarts.

I used to indulge in their muffins when they have a branch in Aljuined but they decided to move and I know I have to order them whenever I'm around Chinatown. Missing their muffins so much!

Chocolate Chip Muffins 》$1.50 Each (Buy 5 Get 1 Free)

Delicious and fluffy doughnut made with buttery brioche dough that’s at once light, pillowy, plush, flavourful, and not greasy.

These doughnuts stuffed with generous fillings are one of the best I have tried and remain on top of my list. The chocolate cream doughnut filling uses Valrhona chocolate and I prefer the kaya doughnut for its fragrant, light, not too sweet, and smooth texture. Their kaya fillings are made entirely from scratch the traditional way with tedious stirring for 5 to 6 hours just to get the right consistency.

The brioche doughnuts with chocolate or kaya filling are made in limited quantities daily and while stocks last. To avoid any disappointment, it is advisable to place your order online in advance or call to check their availability 》$14 (Box of 4) / $3.55 Each

Thanks Burpple for the invite and Nassim Hill for hosting.

The champagne truffle snow-skin mooncake was first hand-crafted by the hotel’s chefs in the 1990s and features delicate truffles made with white chocolate shells filled with champagne-infused cream. Each truffle is sheathed with a premium white lotus seed paste, then blanketed in an ivory-toned glutinous rice skin 》$78/8pcs