For The Love Of Tarts

One of Singapore’s oldest pastry shops, Tong Heng Delicacies is revered for their traditional Chinese pastries and signature diamond-shaped egg tarts.

- Priyanka Elhence

Eggtarts, wife’s pastry, barbecued pork buns, mooncakes, baked pork crisps, coconut eggtarts and lotus salted eggpastry…these are just some of the regular baked delights that customers have been flocking to Tong Heng for generations for. Their famous eggtarts are irresistible with their perfectly balanced crumbly-buttery pastry cradling a smooth eggcustard filling. Also available are homemade kaya spreads and myriad Chinese desserts such as white fungus soup, red bean soup, black sesame dessert, ginger steamed egg, and the cooling longan orange soup.

But it’s the traditional baked goods that Tong Heng is best known for since it first set up shop in 1935. Today, the close-knit family business is helmed by Ana Fong, who is from the 4th generation of the family that runs the shop, and her two aunts, Rebecca and Constance Fong, from the 3rd generation. After a brief albeit major renovation hiatus in April to breathe new life into the 83-year-old Cantonese pastry shop in Chinatown, there are still no signs of this time-honoured pastry stalwart slowing down or giving way to the competition anytime soon.

A WALK DOWN MEMORY LANE