Rolls Bakehouse by Tung Patisserie (Lau Pa Sat)

Lau Pa Sat has always been one of the more interesting places where new establishments just seemingly pop up every now and then in the food centre — this time round, Rolls Bakehouse by Tung Patisserie is the newest tenant to have opened their doors there. Unlike most recent openings within Lau Pa Sat, Rolls Bakehouse by Tung Patisserie isn’t located in the non-air conditioned area of the food centre; instead, it has taken over the former space that used to be occupied by smol | grain bowls & salads within the Food Folks section — the same area where one can find Creme & Cone that also acts as a retail area selling knick knacks, snacks and beverages of which some are being sourced from local manufacturers. For those whom find the name Tung Patisserie being rather familiar, Tung Patisserie is an establishment that used to run out of a shop space within Dairy Farm estate that is meant for collections only — they had expanded their footprints with the opening of Egg Tarts by Tung Patisserie within the Telok Ayer 121 Coffee Shop some time last year, specialising in only egg tarts. As the name suggests, Rolls Bakehouse by Tung Patisserie is an extension of what Egg Tarts by Tung Patisserie is; apart from serving up egg tarts, their location at Lau Pa Sat also serves up a variety of croissants as well that are all
prominently displayed behind the display case at the counter. While Rolls Bakehouse by Tung Patisserie is primarily a kiosk that is meant for takeaways only, Rolls Bakehouse by Tung Patisserie actually do serve up their bakes on proper dining ware if one requests to dine-in; communal seating are also available around the same air-conditioned section of Food Folks where Rolls Bakehouse by Tung Patisserie is for patrons to dine in comfort.

We have had their Egg Tarts previously when Egg Tarts by Tung Patisserie had first opened their doors at Telok Ayer 121 Coffee Shop around a year ago; while we thought that it would be good to give their croissants a go, the Kaya Croissant which we had opted for was a little less impressive — no doubt the idea of a flaky, light, and buttery croissant works well with Kaya to achieve some sort of effect similar to that of Kaya Butter Toast, though we did feel that the item was a little basic in general. It felt much like a croissant that is being sliced in to half in the middle, and featured commercially-sold Kaya that is being piped beautifully in-between. Needless to say, the highlight at Rolls Bakehouse at Tung Patisserie would still be their Egg Tarts — these are not sold by piece individually; the minimum order for Egg Tarts here would be for a pair. We did recall that we were not too fond of the Egg Tarts when we had first had them at Egg Tarts by Tung Patisserje at their Telok Ayer 121 Coffee Shop location; this is mostly due to the greasy base of the egg tart that we have had that was freshly-baked as we visited them slightly past their opening hour back then.

Visiting Rolls Bakehouse by Tung Patisserie just an hour before closing, we were asked at the counter if we would like the Egg Tarts to be warmed up — an arrangement that we agreed to. While the Egg Tarts were served warm, we did noticed that the base pastry is closer to that of a croissant; one that came with a layered aesthetic and was crisp, flaky and buttery without being particularly greasy this time around. The egg curd filling came with a slightly charred surface similar to that of a Portuguese-style egg tart; the egg curd filling being sufficiently eggy, soft and custard-y whilst also done at the right level of sweetness — something that was not too light, but definitely not so sweet that it overwhelms the notes of the pastry beneath. Overall, a better experience that what we have had during our trip to Egg Tarts by Tung Patisserie when they had just opened at Telok Ayer 121 Coffee Shop — looking forward to having them as a mid-day snack again so considering how its Lau Pa Sat location is definitely closer to the workplace than where Egg Tarts by Tung Patisserie is for us now.