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Level4
585
5
2012-07-31 23 views
The best in Singapore (in my opinion) is from Tong Heng. When the egg tart is just out of the oven, the flaky pastry is crispy and the custard hot and soft. This is when I like to eat it as soon as it gets out of the oven. When you leave it too long, like all crispy pastries in humid weather, they all turn squishy after absorbing moisture from the air.
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The best in Singapore (in my opinion) is from Tong Heng. When the egg tart is just out of the oven, the flaky pastry is crispy and the custard hot and soft. This is when I like to eat it as soon as it gets out of the oven. When you leave it too long, like all crispy pastries in humid weather, they all turn squishy after absorbing moisture from the air.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-07-03