21
7
0
電話號碼
6223 3649
6223 0398
開飯介紹
<br> Tong Heng Confectionery was started in the early 1900s and is one of the oldest confectioneries in Singapore. They specialise in traditional Cantonese pastries and are famous for their egg tarts. 繼續閱讀
營業時間
今日營業
09:00 - 22:00
星期一至日
09:00 - 22:00
付款方式
現金
其他資料
只收現金
前往餐廳網站
http://tonghengpastries.com/
招牌菜
Char Siew Pastry Egg Tarts Melon Crisp
食評 (28)
I love traditional confectioneries as they have played a pivotal role in shaping the local pastry making scene but yet they remain underrated as modern bakeries are now claiming a bigger share of the market with more innovative, trendy creations.I was first introduced to Tong Heng by my mum many years ago as she loves its egg tarts, walnut cookies and lao po bing (wife biscuit). Whenever I’m near this part of Chinatown, I’d definitely pack a box of its signature egg tarts which I think have remained unrivalled to date.What beats enjoying a hot, fresh-from-oven egg tart? Unlike most egg tarts that are round or oval in shape, Tong Heng’s egg tarts are diamond shaped. The crust is neither a puff pastry nor a shortcrust pastry but it is flaky like the skin of a tau sar piah and tastes like an evenly baked biscuit, packed with a lovely crisp crunch. This is definitely why this egg tart is unique and different from others. I like that the crust is not greasy to the touch and its thickness is about right too.The custard is wobbly and soft, not overly sweet and has a nice, rich eggy flavour to it. What can I say? This is just addictive!The husband decided to try the curry puff and pork crisp too. I took a bite of each. While I didn’t think they were spectacular, they were still special because of their Chinese style pastry skin and sweet tasting filling. It’s worth a try if you haven’t had them before but the egg tarts are not to be missed! Die die must try!For full review and pictures, please go to http://www.springtomorrow.com/2013/12/20/traditional-eggs-tarts-from-tong-heng-confectionery-chinatown/ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2014-02-23
160 瀏覽
whenever I am at chinatown, tong heng always came in my mind... Their egg Tart, in my view the best egg tart... But it must be eat when it is hot... When I take away, the egg tart is cold, egg still juicy and sweet.. but the crust become soggy and soft. I usually would eat it when it is still warm at the shop itself. it taste really great! strongly recommended. I also tried their egg cake, but it taste dry and normal to me. I shall just stick to my favorite egg tart at tong heng. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2014-01-25
147 瀏覽
Tong Heng egg tarts are to die for(!) and as I was around the vicinity, I decided to pop by the confectionery to takeaway some! I was browsing through their display counter and this rainbow kueh lapis caught my attention! It is so pretty and creative of them to think of this idea of turning the normal ones into rainbow coloured ones! I bought one slice and ate it on the spot Not only does it look good, taste-wise it is also nice! It is like the normal kueh lapis with a tinge of coconut flavour ;) I also bought the pork pau to try which was nothing to rave about. The amount of filling is not bad but the taste is only so-so. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2013-12-01
88 瀏覽
This is recommended on tv, we try it, egg taste is rich and fragrant, same as pork lard, too much for me, price a bit steep compared to outside. I love the crust so much, soft and crispy, egg taste very strong, if pork lard put lesser will be better, for old traditional egg tarts, maybe people will like it , but for healthy food, I won't take this, too much pork lard and too strong for me. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2013-10-28
73 瀏覽
At 88 years old and going even stronger!Egg tarts going at $1.40 a piece. This was really not what I had remembered from my childhood days. I ate this when it was still 90 cents a pop and what I remembered was that this was the shortcrust buttery tart pastry I didn't exactly fancy on the egg tart. But today, it tasted different. It was a cross between a shortcrust and a puff pastry.im not sure what made the difference but it might have been the moulding into the diamond shaped tart base.we were there long enough to take the rest of the tray and wait for the next fresh batch.The ones on the tray were not very palatable. and to be honest, i was a little uninspired.But come this one. the one pictured, piping hot and causing quite the heat on my hands, but it was delectable this time.A bite on the side for some crust and filling then slowly sipping on the sweetened egg fillings before devouring the crusts. this was really a nightmare since i felt like i could possible down another and another. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)