Tai Cheong Bakery Singapore – First Cha Chaan Teng Eatery At Holland Village
[NEW] Tai Cheong Bakery has opened an eatery concept at Holland Village. The thing that is most similar to a Hong Kong Cha Chaan Teng, is probably the service.
Well, maybe not as bad, but you get the idea.
Famous Hong Kong food brands are descending in Singapore. There is Kam’s Roast at Pacific Plaza, Honolulu Café Singapore at Centrepoint, and Tai Cheong Bakery has officially opened a NEW Cha Chaan Teng eatery at 31 Lorong Liput Holland Village.
Unlike the outlet at Ngee Ann City, this will be a 60-seater sit-down eatery. This is the brand’s FIRST dine-in concept ever.
Tai Cheong Bakery Singapore will serve its signature at Egg Tart, famed for its crumbly cookie-like shell, buttery fragrance, and smooth wobbly egg custard.
Other items include Chicken Pie 皇牌雞批 ($2.80 each); golden-brown shortcrust pastry packed with creamy diced chicken and mushroom, Cocktail Bun 港式雞尾包 ($1.80 each); shredded coconut and butter snuggled in a pillowy bread roll, Char Siew Bolo Bun 叉烧菠萝包 ($2.20 each), Sponge Cup Cake 紙包蛋糕 ($1.50 each) and Butter Egg Rolls 港式牛油峰巢蛋卷 ($15 per box).
There is a takeaway queue and a dine-in queue. Don’t get confused. Darn, I don’t even see any menu or price list around.
Tip 1: Prepare extra cash. Especially if the credit card and NETS machine is down.
Tip 2: Prepare patience, just in case the person in front of you ordered for the whole office.
Mains are served only during 11am – 2:30pm, and 5:30pm – 9:30pm. The chance of getting a seat during lunch is slim, unless you come to queue early.
Unless Hong Kong customers who rush like nobody’s business, the mentality here is quite different. Most would sit, and slowly eat.
There will be other typical Hong Kong cha chaan teng dishes such as Scrambled Egg Toast Stack with Chicken Chop ($9.50), French Toast ($6.50) and Macaroni Soup ($8.50) available too.
One of the eatery’s signature dine-in items is the Three-Egg Macaroni Soup with Luncheon Meat ($8.50), a bowl of elbow macaroni in a rich tomato and chicken broth topped with a three sunny-side up eggs and strips of crispy fried luncheon meat, and six-hour braised Beef Brisket Curry Rice ($10.90+).
The Beef Brisket Curry Rice’s gravy had an interesting taste that reminded me of concentrated French Onion Soup. Not bad. The meat and tendons were quite soft.
Scrambled Egg Toast Stack with Chicken Chop ($9.50) scored in terms of the fluffiness and wetness of the eggs, though a tad salty. The weakness would be the chicken chop at the base, as though somebody forgot totally about the marination.
Exclusive items include a Durian and Cheese tart ($3.60), just sold at this outlet. It was just weird. Thank you Tai Cheong Singapore for trying anyway. Good effort.
So stick to the original Egg Tart ($1.90) and Chicken Pie ($2.80) and you would be quite safe.
Tai Cheong Bakery
31 Lorong Liput Singapore 277742 (Holland Village MRT)
Opening Hours: Pastries and Drinks 10am – 10pm (Mon – Fri), 9am – 10pm (Sat, Sun, Eve of PH)
Mains: 11am – 2:30pm, 5:30pm – 9:30pm
* Daniel’s Food Diary pays for food reviewed unless otherwise stated.
Tiong Bahru Hainanese Boneless Chicken Rice – Michelin Bib Gourmand Chicken Rice At Tiong Bahru Food Centre
June 26, 2017
Zai Shun Curry Fish Head – Excellent Steamed Fish, Popular Teochew Porridge At Jurong East, With Michelin Bib Gourmand
June 25, 2017