Tan Hock Seng

🍴TAKE OUT🍴
📍Tan Hock Seng, Telok Ayer📍
💸 Beh Teh Saw ("Horse Hoof" biscuit)
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Our parents have been patronising Tan Hock Seng since we were kids and we're really sad to see it closing down😣. We never fail to get their Beh Teh Saw and Tau Sar Pia, which are really our family's favourites👨‍👩‍👧‍👧. This time round, we only managed to get our hands on their Beh Teh Saw, which is probably our last time too. We love that the pastry is flaky and that the filling is not too sticky and sweet, which makes a great afternoon tea🍵! Sad to know that we won't be able to enjoy this in the future, but it has also taught us to all the more appreciate traditional bakeries that are still around😊.

This had an palatable eggy, kinda like kueh bahulu flavour. Tasted better on second day? It was more moist and light. But I thought it could have been more fluffy, this was a wee bit on the denser side. An old school snack that I don’t mind having, but their behtehsoh / tausarpiah is still my favourite snack of theirs.

Old school bakes

馬蹄酥 (S$5/ 5pcs)
Fresh from the oven

大碰餅 (S$6/ 4pcs)

Wish the filling could be more.

Tan Hock Seng 陳福成餅家
Address 🏡 : 86 Telok Ayer Street, # 01-01 Singapore 🇸🇬 048 469

This was super good! It’s extra nice when it’s fresh from the oven - you can tell because it’s warm to the touch. The combination of the flaky, crunchy crust + savoury sweet filling is so satisfying. I like that the filling doesn’t stick to your teeth, and has a nice balance of flavours.

Am a big fan of the tausarpiah ($8 for 10 pieces) here! A fresh batch from the oven was available, and they were warm and so flaky. The sweet TSP was pleasantly sweet, with a green bean paste that wasn’t grainy. The salty one was also great - the crumbly salty filling was very delicious.

The green bean cake ($2.50) was enjoyable - it’s a childhood favourite! However, the sachima ($3) is not as crisp as I would have liked.

Tan Hock Seng, the 80 year old bakery that serves freshly baked beh teh saw or water chestnut biscuits, announced late last year that they were closing down in end February as they had no successors to the labour intensive trade.

Squatting in Raffles Place meant that I was just mere 10 minutes away but there was often a long queue there for their beh teh saw and Tau sa piahs (sweet bean biscuits). They were best fresh out of the oven with a crispy and flaky skin and a warm sweet sesame malt sugar filling.

I was in the queue at least thrice (kiasu mah don't eat next time no more liao) but am glad to announce that the bakery has extended their lease by a year and will continue for another year!