Photo by OpenRice
What: Originating from English custard tarts, the humble egg tart has since grown into its own, with Cantonese bakeries everywhere selling their own version of it today. While some argue that the best egg tarts are in Hong Kong, we feel that Singapore has some pretty strong contenders as well.
How: The age-old question; how to choose the best egg tart? Chef Cheng says that for a good egg tart, the custard should not have been cooked for too long and the pastry should not be too thick either; it needs to be flaky and delicate.
Why: 'Because of the flaky crust' is the most common answer foodies give when asked why they like egg tarts. Most of them fall head-over-heels in love with the buttery and delicate egg tart pastry that makes a perfect pairing with the smooth, melt-in-your-mouth and sweet egg filling.
Where to find them:
Leung Siang Hong Kong Pastries
18 Jalan Membina, #01-06, Tiong Bahru
6271 6056
Mon to Sun: 8am to 7:30pm
Tong Heng Confectionery
285 South Bridge Road Singapore 058833
Mon to Sun: 9am to 10pm
2. Pineapple Bun (Bo Lo Pao)
Photo by OpenRice
What: This pastry, which is loved by both Cantonese and non-Cantonese worldwide, is named as such because it looks like a pineapple. The Hong Kong version is slight different from Singaporeans because theirs are often empty while ours are usually filled with char siew (barbequed pork). But still, both are equally yummy!
How: The criterion to determine a good Pineapple bun is two-tiered: the crust of the bun should be crispy and crunchy, crumbling when you bite into it; while the bun itself should be soft and yielding to the bite.
Why: The sweet and crumbly crust on top of the airy and soft bread complements the honey caramelised char siew filling of the bun, making it a medley of flavours in the mouth. For the traditionalists who prefer their Pineapple bun empty, or with a slice of butter, they argue that the simplicity of the sugary crust brings out the subtle sweetness of the bread itself.
Where to find them:
Imperial Treasure Bakery
111 Somerset Road #01-26 Singapore 238164
Mon to Fri: 8am to 9pm
Sat & Sun: 10am to 9pm
3. Cha Shao Bao (Char Siew Pau)
Photo courtesy of mariawenttotown.wordpress.com
What: The Cha Shao Bao has been around in Singapore for years and is loved by one and all. The sweet caramelized pork is hidden in a soft, fluffy white bun that breaks open at the slightest tug… so what's not to love!
How: One of the most important things in a Char Siew Pau is, of course, the Char Siew! Thus, it is highly important that there is a generous amount of it, coated with the right fill of flavourful gravy. Moreover, the skin of the pao should not be too thick, rather it should be soft and not steamed for too long, lest it becomes tough.
Why: The bun is broken into two to let out a heavenly smell of the red caramelised pork - soft and sweet, it mixes so well with the fluffy bun for that sense of delicacy and luxury.
Where to find them:
S'Ban Siew Pow
68 Smith Street Singapore 058968
Mon to Sun: 10am to 9pm
4. Wife Biscuit (Lou Po Beng)
Photo by OpenRice
What: Also known as a sweetheart cake, the Wife Cake has many legends as to the origin of its name. Legends aside, this flaky pastry with a wintermelon and almond paste filling has won the hearts of many and is considered to be a must-buy whenever Singaporeans travel to Hong Kong.
How: Choosing the perfect wife can be hard. Well, choosing the perfect wife biscuit can be even harder! Chef Cheng advises us that a perfect wife biscuit should hold a fluffy yet rich filling that is not too overwhelmingly sweet.
Why: The wintermelon filling is not overpowering or a very sugary kind of sweet, rather, its subtle sweetness makes the pastry an addictive one. With the pastry skin a crisp golden-brown and thin layers flaking off with every bite, it’s messy but wonderful.
Where to find them:
Da Sheng Hong Kong Pastry
36 Sago Street, Singapore 059027
Mon to Sun: 9am to 5:30pm
Tai Chong Kok
34 Sago Street, Singapore 059026
Mon to Sun: 8am to 9pm
See Also:
Enjoy more Cantonese cuisine using OpenSnap
Enjoy more Chinese cuisine using OpenSnap