Naming this bakery after the road name couldn’t be more appropriate to characterize this modernized coffee shop. (Didn’t Tiong Bahru Bakery do the same few years back?)
Keong Saik Bakery showcases glimpse of traditional vibes through their contemporary bakes and coffee.
Upon stepping into the place, you will be greeted by a huge mural wall which contains historical information that would shed some light on Keong Saik Road’s heritage.
While updating yourself on history lessons, your sense of smell will then be tickled by the buttery fragrance from the bakes together with aroma of Nanyang Old Coffee.
For those who need your traditional coffee, kopi-o and teh-o are available.
There is also the option of extracting traditional blends using espresso machine to achieve a darker roast version of “flat white” aka kopi-susu.
Power caffeine fix, I like.
Their range of bakes comes with interesting naming and oriental flavors.
For instance, XO Lap Cheong (Cured Sausage) with cheese, Orh Tao Roti (Yam), and Pineapple Melon Pan.
I went for their signature item, Sor Hei ($3.60), which was named after the traditional ceremony 梳起 (Combing-up) as a tribute to the previous shop owner who was a Majie (妈姐) – traditional women who worked as domestic workers and vowed not to get married.
This was represented by the black and white Danish pastry with chocolate chip, which was molded into the shape of hair combed in a bun.
I liked its flaky crust which came in an abundance of buttery fragrance together with melted chocolate chips. But I secretly wished for more chocolate chips which would provide additional bite texture.
Another creation which caught my attention was the Cute Green Egg Bun ($2.80), a soft fluffy bun which encased oozing matcha salted egg fillings. *slurps*
The lava filling was not overly sweet, and I liked that they sprinkled the bun with a layer of matcha power for a hint of bitterness.
The bakery cafe has also caught up with food trends, and has launched its version of Dirty Breads 脏脏包 – which is supposed to make a mess around your mouth after eating them.
The Matcha Dirty Bread ($4.50) contains drizzles of matcha sauce and Uji Matcha powder sprinkled on top. Also available is a chocolate version.
But if I were to recommend, it would be the Matcha Swiss Roll – soft fluffy sponge cake rolled up with fresh matcha cream in the middle, with matcha powder to create that ‘dirty’ effect.
Liked that it was not too sweet as well, best paired with their strong kopi.
On a side note, Keong Saik Bakery offers all-day breakfast set which comes with a selected bread of choice, coffee and 2 soft-boiled egg at $5.
For the quality of bakes, I would say it is quite value for money.
Other than bread, they also have a selection of cakes which carries a slight Asian touch. Flavors such as Gula Jawa Sticky Rice (Coconut Sugar), Lucy (Pandan Cheesecake) and Golden Blossom are (Chrysanthemum) available from $5.50 onwards.
Their best seller Chendol Delight ($6.50) probably resonated well with the locals with its rich and smooth coconut custard embedded with red bean, attap chee and topped with pandan jelly.
Flavorsome, but it does gets heavy on the palate after a few mouthful. Maybe they can consider going easy on the sweets?
I love how they incorporate localized ingredients into cakes to give a new leash of life to the product.
Keong Saik Bakery
41 Keong Saik Road, Singapore 089146
Opening Hours: 8:00am – 8:00pm Daily
* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.