Oh, Keong Saik Bakery is certainly going places.
This can be quite a suitable spot, especially since the bakery café is known for its fusion of contemporary baking with traditional local flavours.
This bustling Jewel provides an exciting backdrop for Keong Saik Bakery’s newest venture.
Visitors can expect an array of baked goods that marry classic techniques with local tastes, not quite the usual found elsewhere.
While there are traditional items like croissants and pastries, I feel that it is their creative, nostalgia-infused bakes that differentiate them from the rest.
Items like Sor Hei ($5.20) – inspired by Ma-jies of the old days, Otah Danish ($4.70), and Milo Crème Brulee Cruffin ($6.90) exemplify their commitment to blend the old with the new.
But should you be looking for something new, then the exclusive to the Jewel outlet is the Cereal Prawn Croissant Éclair ($7.50).
This creation is a nod to the beloved local zi char dish of Cereal Prawn.
Fashioned in the shape of an eclair, this bread also features crumbly bits. While I thought that overall it could have been more fragrant (the curry leaves were rather faint) with more of the prawn paste component, it was still a novel bake.
Another exclusive is the Palm Beach Cake ($8.80), a pandan cheesecake paired with fresh coconut mousse.
Not to be overlooked is the cute looking Cactus Tart ($8.80).
This creation is a celebration of matcha, featuring nama matcha chocolate, matcha sponge, matcha mousse, and matcha cremeux, all beautifully arranged in the shape of a cactus and adorned with chocolate crumbs.
Whether you are looking for a quick bite before a flight or a local dessert experience, this new outlet promises to deliver its specially crafted bakes.
Keong Saik Bakery
Jewel Changi Airport #01-K214, Singapore 819666
Opening Hours: 8am – 10pm, Last dine-in order 8:45pm (Mon – Sun)
Keong Saik Bakery, Bendemeer
70 Bendemeer Road, Luzerne Building #01-03, Singapore 339940
Opening Hours: 8am – 7pm (Mon – Fri), 8am – 6pm (Sat – Sun)
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