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31 Lorong Liput
Singapore 277742

(open in Google Maps)

09:00am - 10:00pm

09:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

Ordered a macaroni dish which was pretty good! Had quite the shock when it literally came with 3 eggs - I thought it was going to be those 3 types of eggs things. 😅😅 Nonetheless, the dish was very tasty without being too msg-tasting.

Also ordered their condensed milk bread which would taste better if the condensed milk was more concentrated.

Unexpectedly, the highlight of my meal was the drink - ginger cola lemon. It was so good that I was tempted to get a second cup.

It is not very cheap ($7-8) but pretty worth it because they were very generous with the ham and ...eggs.

The Cha Chan Teng culture has arrived in Singapore in a big way with more outposts of famous HK brands sprouting in Singapore. Ordered the egg tarts since that’s what they are famous for, and boy, it was surprisingly good!

Did not have high expectations as many similar egg tarts have disappointed but this one was very close to the original and tasted much better than its pop up at Taka previously. The egg tart was smooth, eggy and moderately sweet. The condensed milk toast was excellent too, crispy, warm and buttery.

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Tai cheong bakery egg tart is best eaten when it is hot. Not the best egg tart which I have eaten thus far. Nonetheless, worth it to try it at least once.
Address: 31 Lorong Liput Singapore 277742
Price: $1.90

As stated on the menu, Tai Cheong’s Scrambled Eggs with Toast, Cheese and Chicken Chop ($9.50) is essentially a hunky portion of fried chicken chop perched above a pool of creamy mushroom sauce, stacked with a slice of thick airy toast, omelette and a blanket of melted cheese. A combination that can’t really go wrong, the chicken was the star element for me. Juicy and crunchy, the bonny piece of meat was not at all greasy and made the meal so much more substantial. The eggs were a tad underseasoned in my opinion but otherwise a great lunch option or something to share over teatime.

The egg tarts had a gorgeous shortcrust pastry which I liked more than the traditional flaky ones which always tend to make too much of a mess. They had a delightful crunch and were buttery, crispy and rich. Absolutely 10/10 delicious and I could tell they were freshly baked. The pandan egg tart ($2.00) had an interesting whiff of pandan aftertaste. However the traditional egg tart ($1.90) took the cake for me, with its jiggly, sweet but not overpowering custard. Truly one of the best egg tarts I've had, good job TC Bakery :)

The chicken pie ($3.00) had flaky buttery crust and the inside was filled with a flavorful stuffing. It was sinfully good but I wished there were more chicken chunks in the stuffing to give it more of a bite.

Overall, I loved my visit here and a place to hit up when I miss Hong Kong cha chan teng food :)

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This was surprisingly expensive ($9.90) but totally worth it because of the generous portion size. The mountain of scrambled eggs were fluffy, creamy and just barely cooked and oozy. They were folded and layered in a way which was a delight to the eyes as well as the tongue. The bolo bun had a crispy top that made crumbs fly away when I bit into it and was delightfully soft and fluffy underneath. Paired with a hot cup of yuanyang ($2.90) it made for a filling and delicious meal. The ambience was enlivened by the open kitchen concept and the vintagey table decorations. I enjoyed myself very much :)


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