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開飯介紹
The shop sells traditional chinese pastries at Far East Square
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營業時間
今日營業
09:30 - 19:30
星期一至日
09:30 - 19:30
以上資料只供參考, 請與餐廳確認詳情
More yummy photos at www.umakemehungry.comI have never heard of the place until my pal showed me yesterday. Tan Hock Seng is really a gem hidden along Pekin Street selling traditional chinese pastries.Perhaps one of the oldest shop there, Tan Hock Seng has already over 70 years of history yet still maintaining its old school style of shop interior and old-fashioned way of arranging goods, reusing its carton boxes as storage boxes with hand written signage indicating the items. They have a variety of pastries like Beh Teh Sor, Tau Sar Piah, green bean cake, white cake and many other Hokkien pastries that I had never come across. I'm amazed. Perhaps such confectioneries are at risk of extinction in the next generation if such legacy is not being pass on to the younger generations.One of the interesting finds I saw was its "老妈糕 Lao Ma Gao". In a box of 4, doughy texture with flour coating, it somehow gave a very familiar fragrance which is too hard for us to recall its resemblance.Opted for its salty Tau Sar Piah over the sweet ones in looking for some traditional taste. Instead of having them packed in the commercialized box, they had it packed in translucent SKP plastic bag. Everything was so down to earth and straight froward, just like the good old times. Its flaky layered of crusts in its butter fragrance with salty Tau Sar paste cradled in its core was simply divine.I was pretty happy to find little piglets too! I never had thought I would have seen them in such season as they only come out in the market during Mid-Autumn Festival.While white rice cake are most common items on the shelves or can be found at a small corner of super mart. A sweet and salty combination from the traditional rice cakes.Truly love this nostalgic place! Recommended!
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I've heard that Tan Hock Seng sells the best traditional chinese pastries in Singapore! The first thing that attracted me to check out this shop is because their pastries are handmade fresh everyday, which is quite rare in Singapore nowadays. The small store is always packed with the working people during lunch hours and there are many who will even drive down and takeaway the pastries! As I was near Far East Square, I drop by the little shop and bought home a pack of beh teh sor and pepper biscuits! The first thing I did was to break open the beh teh sor, which contains a generous amount of filling! The crust is flaky yet crispy and I love the combination of salty sesame and malt sugar filling Another popular pastry here are the pepper biscuits, which stands out from the rest by being packed with a filling! It has around the same taste as the beh teh sor with the addition of a lingering sweet peppery aftertaste!On my second trip, I bought home a pack of the salty tau sar piah and the wife biscuits! There is also the sweet tau sar piah but my family prefers the salty one. Anyway, the tau sar piah is soooo goood! My dad couldn't stop popping it into his mouth! The filling is just perfect! I don't recall trying the 'lao po bing' before, which has wintermelon filling inside. I don't really fancy the taste and much prefer the other pastries!
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A friend recommended me this confectionery for its signature 'Horse Hoof Pastry' aka Beh Teh Sor or 馬蹄酥 a couple of years ago when we headed to Pagi Sore Indonesian Restaurant (just next door to this shop) for dinner.Tan Hock Seng specialises in traditional Hokkien pastries which I think are seriously at risk of extinction because similar confectioneries are getting lesser by the years and such pastry making skills are not handed over to younger generations to carry on the legacy which is a big loss.Tan Hock Seng has been around for more than 70 years here. And it still maintains this old school charm with its makeshift cardboard boxes as storage containers and handwritten signs. They have a good variety of pastries like tau sar piah, pong piah, lao po bing, white cake, green bean cake & more. Not forgetting our childhood favourites like the tri-coloured wafer-thin biscuits and fancy gems biscuits.Even though I was here on a Saturday afternoon and Telok Ayer Street (and the entire Far East Square area) was just quiet, I could see cars pulling over to the roadside with passengers heading to the shop to grab packs of fresh-from-the-oven Beh Teh Sor.Many people are often mistaken that the Beh Teh Sor is made with a water chestnut filling because of the word 馬蹄 in its name which literally means 'horse hoof' or 'water chestnut'. Actually, the name 馬蹄酥 is derived from its appearance that resembles a horse hoof and it is a flaky pastry with a sweet and salty filling and contains no traces of water chestnut at all. The filling is actually made from malt sugar, toasted sesame seeds and fried shallots.The biscuits were all warm when we bought from the shop and the husband and I couldn't resist having one each the moment we walked out. And I felt bad for 'dirtying' the ground as the flaky pastry peeled off so easily as we took each bite. So fresh with this lovely golden brown skin on the exterior! I love! It was crispy yet it kind of melted in the mouth. The skin was thin, light and tasty. The sticky filling wasn't overly sweet (perfect!) and it had a lovely nutty flavour from the sesame seeds and this really fragrant taste of fried shallots. A lot of shallots went into this! Definitely one of the best Beh Teh Sor in Singapore!Even when we brought home that night to eat and they were no longer warm as earlier, they tasted equally good! For the English husband who doesn't really appreciate Chinese pastries as much as I do, he still gave this a thumbs up!For full review and pictures, please visit http://springtomorrow.com/2013/12/10/
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Came to this area to collect something, this decided to patronize this old shop that has many many years of history. Tan Hock Seng serves great Tau Sar Piahs and Wife's Biscuits. Its Tau Sar Piah comes in either sweet or salty version, I personally prefer its salty version as the pastry itself is somehow sweet, with the salty paste inside, it makes a wonderful match. (5 for $3)The wife biscuit (5 for $3) is seldom found in Singapore, and this stall serves great wife's biscuit. Its paste is not too sweet and the biscuit is also not too hard. For a price of $0.60 each, its actually very cheap considering its size of the biscuit. Tan Hock Seng also sells other kinds of kuehs and pastries like the 'Huat Kweh' ($21 for Big size). And other oldies food. The location of the shop is right infront of the new Downtown line (Telok Ayer Stn) which operates from 22 December onwards. Great for those who loves to get nice pastries.
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For most traditional Chinese, the name "Tan Hock Seng" needs no further introduction. Situated at Telok Ayer St for more than 70 years, it has been widely known for its Hokkien pastries, amongst which some are already near "extinct" in Singapore. Their signature items are the Beh Teh Sor 马蹄酥 ($2.50/5pcs) aka horseshoe pastry that are made fresh daily. Was confused when I saw Pong Piah 碰饼 & Beh Teh Sor lying side by side as I usually thought they were the same thing.In fact I was not wrong. Uncle says they have the same filling but the difference is that Pong Piah has a soft skin while "Beh Teh Sor" has a crispy skin.But I got confused even more. Isn't pong piah usually very crispy? Nevertheless, I still go for the crispy "pong piah" (beh teh sor). If I treat it like a pong piah, this one is average. Why? Because the maltose was not in a semi-liquid form at room temperature, unlike the pong piah sold at a nearby wet market. Reheating this Beh Teh Sor does improve the texture a little but overall still clumpy. Similarly, I did not recognize the 老婆饼($3 for 4) here because it looks different from the usual Hong Kong Style ones (maybe because this is Hokkien-style?) I am not a Wife's biscuit guru like my Old Ma, who felt that the filling is not chewy or gelatinous enough.Unexpectedly, the Pepper Biscuits 胡椒饼（$3/5pcs) emerged as the darkhorse due to its uniquely sweet-salty flavour with Chinese five-spice aftertaste. The white sesame seeds ingrained on the pastry skin make it extra crunchy.Other items recommended by friends are Salty Tau Sar Piah 咸豆沙饼($2.50/5) and the Ang Ku Kueh Bean Paste and Peanuts (80 cents each). The skin of the Ang Ku Kueh was slightly too thick.But the Tau Sar Piah was better. Each ping-pong ball sized tau sar piah had nice golden brown sheen and very fragrant.On my most recent visit, I saw my favourite primary school snack--猪仔饼 (Piglet Biscuit)!! I quickly grab the "hard kosong" packet (10 pcs for $2.50) as these are not too sweet and I can enjoy the biscuit fully. They have it also in "soft kosong" and also "soft with lotus paste".For full review and more photos, please visit http://dairycream.blogspot.sg/2013/08/tan-hock-seng-cake-shop.html
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