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Starting from the top left, osmanthus cake with mung bean filling. Skin is soft, and gives off a very nice osmanthus fragance. Love this the most!
Top right corner is their signature pastry that was said to baked it with 16 layers of thin skin. Had the egg yolk flavour. Tasted similar to our SG Tau Sar Piah but not as heavy. Is really light and not so flaky that u can have 2 or 3 pieces of it at one go!
Bottom ones is the long jing-infused pastry. Long jing is one of the premium tea famous in the West Lake of Hang Zhou. This is the original long jing tea flavour. Matcha is the base of the filling, mixed with long jing and red bean. This is the least preferred choice out of the 3 because of the hard crust is on the drier side. And the red bean did not goes well with the long jing tea flavoured filling.
