Keong Saik Bakery has come a long way since its opening in 2017. We wrote its first online review 5 years ago, and have become repeated customers over the years.
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The bakery café was first started by two friends Yuzhong and Beng Soon who met at Baker & Cook, and Beng Soon has moved on to set up his own at La Levain, Jalan Besar.
I already liked the exterior of the Holland Village shop, painted in pale baby blue with an interior of clean-cut contemporary café meets nostalgic kopitiam with those retro-looking floor tiles.
The seating area is still considered small though, with six small tables and can get rather echoey as long as one party decides to chat a little louder.
Food wise, other than your classic bakery fare such as French Butter Croissant ($3.40), Pain au Chocolat ($3.40), and Kouign Amann ($3.90), many of their bakes incorporate local flavours not usually found in other cakes and pastries.
For the viennoiserie, you get more creative flavours including Black Sesame Croissant ($5.30), Rocher Croissant ($5.50), Otak Danish ($4.40), to Matcha Kouign Amann ($4.80).
You would find Asian flavours and nostalgic childhood favourites incorporated in their cakes, including Chendol Delight ($8), Attap Chee Rose Cheesecake ($8) inspired by Attap Chee Potong Ice Cream), Orh Nee ($7.50), and Bandung Cheese Tart ($8.80).
Their best seller Chendol Delight ($8) probably resonated well with the local customer base with its rich and smooth coconut custard embedded with red bean, attap chee and topped with pandan jelly.
The signature item Sor Hei ($5) 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 moulded 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.
This time, I also tried the Mentaiko Croissant Cube ($6.70) with crispy exterior, revealing oozy mentaiko and tobiko cheese filling with mozzarella cheese within. Can get a tad messy, but pleasurable to eat.
Its newly-introduced Miso Kouign Amann ($4.70) did not disappoint as well, with a slight-sweet caramelised pastry which was paper-thin crispy, coated with shredded nori.
You can taste notes of Japanese miso (can be slightly heavier) and fragrant butteriness at the same time.
This beautiful blue cake you see is the Seashore 2.0 ($8.80) with a top layer of sea salt butterfly pea mousse, butterfly pea whipped ganache; and bottom layer of lightly-flavoured earl grey cheesecake, with earl grey shortbread cookie base adding that delightful crunch.
While bakery cafes in Singapore are indeed blooming with several opening in various neighbourhood, Keong Saik Bakery manages to incorporate localised ingredients into its offerings which makes it different.
Even if you are a regular, you can always expect something new from time to time.
Keong Saik Bakery – Holland Village
44 Jalan Merah Saga, 01-42, Singapore 278116
Opening Hours: 8am – 9:30pm (Mon – Sun)
Keong Saik Bakery – Keong Saik
33 Keong Saik Road, Singapore 089140
Opening Hours: 8am – 6:30pm (Mon), 8am – 8:30pm (Tues – Sun)