A couple of months ago, we were just blogging about the arrival of Tai Cheong Bakery in Singapore.
I am sure many of you would have known by now, that they are here to stay! Yay!
You could probably imagine our wide-eyed salivating faces waiting eagerly in line for the delicious egg tarts once again. Here’s the thing, it’s even better now because they serve Hong Kong cafe food, on top of the nomnom egg tarts. We don’t know about you but there’s just something about (authentic) Hong Kong cafes and its lovely, lovely food…
We especially love how the decor of the cosy cafe is inspired by tiny lil Cha Chan Tengs (cafes) in Hong Kong. Even the lack of space is replicated 😛 So don’t be surprised if you’re asked to share tables! Sharing tables is not uncommon in Hong Kong.
There are two queues, one for the egg tart takeaways, and the other for dining in.
You are only allowed to order two egg tarts per person for dining-in guests. If you want to dine in AND takeaway… you’ll have to get in both lines. Split yourself into two if you can… or hey, just go with a friend. 😀
The menu for your perusal, you are most welcome.
The one item that really called out to us, was the dish pictured above. Okay, it’s also because we eyed the other tables and it looked really good. And it tasted good!
We loved everything about this seemingly simple dish; from their unbelievable eggs to every grain of rice.
We are guessing the three colours would mean the prawn, roasted pork and the kailan… but hey, what about the silky egg? #excuseuswethinktoomuch
Did you think that was the only star of our visit?
And we can never understand how Hong Kong cafes work up such magic in their egg dishes so effortlessly. Think Australian Dairy Company.
The eggs. No words. <3
The bread was toasted perfect, soft yet lightly toasted at the sides.
The chicken chop was really juicy, and tasty!
And all three came together in a stack, atop some creamy mushroom mess. Not too much cream, but just nice for a light dip of your toast if you would like. Although some might deem this dish too pricy for its simplicity, we would say it’s worth every penny.
We also had a go at the Bolo Bun, also known as pineapple bun, with a huge slab of butter wedged in between. Very fragrant, but perhaps a lil on the dry side.
Chicken pie was not too bad too. The savory sorta pie for the salt-toothed(?). Just remember to eat it when it’s fresh from the oven, or when it’s hot if not it might get quite ‘jelat’.
We also noticed a rather odd item on the menu. Durian and cheese, really? Kinda sounded like a concoction for diarrhea but we decided to take a leap of faith anyway! For you, we will.
Turns out, it was actually quite nice! Acquired taste we would say. But if you’re a fan of durian AND cheese, why not give it a try? #yolo
And of course, a post on Tai Cheong Bakery wouldn’t be complete without these babies.
May your eyes feast away on these pictures (for now).
Tai Cheong Bakery and Cafe Singapore
Address: 31 Lor Liput, Singapore 277742
Mondays to Fridays; 10:00 am – 10:00 pm
Saturdays and Sundays; 9:00 am – 11:00 pm
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