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Food Review: Tai Cheong Bakery at Holland Village (Singapore)

 
Renowned Hong Kong bakery Tai Cheong Bakery has recently opened its doors at Holland Village. Serving their signature egg tarts, Tai Cheong Bakery in Holland Village is also dishing out a range of mouthwatering cha chaan teng dishes. For the unfamiliar, cha chaan tengs are Hong Kong style coffee shops which serve a range of rice, noodle and western style dishes. Reflecting the historical cultural mix of east and west that defines Hong Kong today.

Macaroni Soup with

Three Macaroni Soup with Luncheon Meat, $8.50.

Commonly eaten during breakfast or brunch in Hong Kong but also available throughout the day, this Three Macaroni Soup with Luncheon Meat is a perfect example of the Hong Kong take on Italian macaroni. Served in a tomato based broth and topped with three eggs and crispy luncheon meat, this light and comforting bowl of goodness is definitely not one to be missed.

Hong Kong Style French Toast

Hong Kong Style French Toast, $6.50.

Those who have eaten French toast in Hong Kong will understand how thick and fluffy Hong Kong style French Toast can be. Often served with a square of cold butter that has started melting on the hot bread once served, all the diner has to do is drench this sinful delight in the sweet pleasures of amber maple syrup. The perfect blend of salty and sweet. Not recommended for those who are on a diet.

 

 

Scrambled Egg Toast with Chicken Chop

Scrambled Egg Toast Stack with Chicken Chop, $9.50.

Hot crispy toast is smothered in silky scrambled eggs and served alongside crunchy, deep fried chicken chop. Scrambled eggs can be rather tricky as some prefer them runny, while others prefer them stiff. Here at Tai Cheong, the eggs are somewhat in the middle, satisfying anyone who likes scrambled eggs, regardless of how they like their eggs done. Nothing spells disaster more than an under-seasoned and soggy chicken chop. Fortunately, this Scrambled Egg Toast Stack with Chicken Chop in Tai Cheong are crispy and extremely tasty, leaving diners wanting for more.

Beef Brisket Curry Rice

Beef Brisket Curry Rice, $10.90.

The Macanese influence on Hong Kong cuisine, curry dishes in Hong Kong such as this originally came from Macau, a small Chinese enclave near Hong Kong which was also recently returned to China. Unlike Hong Kong which was British, Macau was under the Portuguese and much Indian influence came to Macau from various Portuguese colonies in India such as Goa. This Beef Brisket Curry Rice dish has now gained a foothold in Hong Kong and many cha chaan tengs usually offer beef brisket curry, either with rice or noodles as one of their menu staples. The one offered here in Tai Cheong featured soft, tender beef brisket enveloped in a fragrant curry sauce over steaming white rice. For many in Singapore, much preferred alternatives such as Malay and Indian curries dominate. However, this lovely dish is still much worth a try.

Three Coloured SIlky Egg

Three Coloured Silky Eggs with Rice, $9.90.

White rice topped with roasted pork and crispy pork belly. Covered in a rich sauce and blanketed with a thick layer of eggs. This Three Coloured Silky Eggs with Rice errs towards the very filling and heavy side. Perfect for those who love substantial meals. A lovely combination although if it could be a little saltier, it would be heaven.

Tai Cheong Signature

Signature Egg Tart, $1.90 each.

Tai Cheong Bakery is known for its smooth, sweet and satiny Egg Tart baked in a buttery cookie-like shell. There is not much to explain on this one. Only thing that can be said, is that it is a MUST TRY. You can’t go to Tai Cheong Bakery without trying its signature egg tart at least once.

Coconut Egg Tart,

Coconut Egg Tart, $2.50 each.

A variation from the signature egg tart, this Coconut egg Tart has a surprisingly dairy-like flavour. Probably due to the rich and cloying coconut milk that has been added into the egg mixture. So for anyone avoiding dairy products but wanting to savour its creamy goodness every now and then, this is the dessert for you.

Durian Egg Tart, $3.60 each.

Durian Egg Tart, $3.60 each.

Of course this is something that is only going to appeal to durian lovers. Imagine the pungent, creamy sweetness of durian infused into a silky smooth egg tart. This is probably the most simple but direct description of Tai Cheong’s durian egg tart. Many durian lovers are unfortunately, purists as well, who only love durian in its natural form. Completely understandable and completely reasonable. However, if you ever dine at Tai Cheong, there is not much harm in giving their Durian Egg Tart  a try, isn’t it? Word of advice. It is good.

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With wonderful food and a vibrant Hong Kong atmosphere, this place is definitely a foodie pleaser. Especially if you are already in love with Hong Kong. However, most of the food being served in Tai Cheong are somewhat on the eggy side, which can be rather overwhelming for some. Whatever the situation, do be prepared to wait, for a long time sometimes, in line. With the amount of customers wanting to enter this establishment, it is wise to plan your visit in advance, and arrive as early as possible.

 

Tai Cheong Bakery (Holland Village)

31 Lorong Liput, Singapore 277742
Tel: +65 8223 1954 | Website 

Opening hours:

Daily: 11:00 am – 2:30 pm, 5:30 pm – 9:30 pm (for dine-in)
Mon – Fri: 10:00 am – 10:00 pm (tart counter)
Sat, Sun and PH: 9:00 am – 10:00 pm (tart counter)

 

 

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

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Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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