Tong Heng Traditional Cantonese Pastries

Egg tart,and various traditional cakes being served here, The quality has dropped considerably,not sure if the new generation has inherited proper pastry skill from their elders. A number of traditional desserts has been discontinued.🥲🥹 Bought Wife pastry and walnut cookies cookie,upon returning to hotel , the entire pastry scattered easily like sand castle.🙄🫣. If you are still curious up to this point,well give it a try. 🙄🫣

Egg tart was the best with it being the perfect amount of sweet! Chinese cake w/red bean didn’t have about filling for me but I thought the filling was good. I’m not the biggest fan of the wife’s pastry but that more a personal preference. Indoor and outdoor seating available, indoor is comfortable with AC and bench seating. Paid $7.30 for three pastries and have private seating available so would say pricing is good.

Haven’t been here for ages. A more modernized setup now. We sat down to try traditional desserts - sesame paste and steam eggs. The taste is ok. We definitely must take-away the unique diamond shape egg tart - 椰絲蛋撻 Coconut Egg Tart $2.60. A must try their Cantonese traditional pastries.

The diamond shape egg tart is quite irresistible. Price ($2.40) is quite comparable to other egg tarts of similar quality. The tart shell is crusty and egg filling is smooth. Tried the steamed egg pudding ($4.20) for the first time. It is available in warm or chilled option and i chose the former. Nice comfort food and i can feel the richness of the pudding. Looking forward to try the chilled pudding next time. Limited seats are available in the shop.

Tong Heng needs no introduction, so despite it being my regular stop for pastries, I've never written a review. My go-to is the egg tarts, but I actually prefer the Coconut ones ($2.60) over the original; they have a nice texture and are more aromatic. I've tried most of their traditional bakes, and I think the classics like the BBQ Pork Crisp ($2.80) and the Salted Bean pastry ($2.60) are safe choices if you're unsure what to get. This visit, I also tried the SG60 special Pork Floss Salted Bean and was surprised by how well the flavors worked together.

Was told this is some traditional famous shop for egg tart, so we decided to give it a try. But the minute we stepped in, the vibe is so wrong. The staff particularly a shorter guy was so rude. That can't be bothered attitude. When being asked if they served beverages, he just used his head to signal to a coffee machine coldly! What service is that? Anyway, we decided to just takeaway. The egg tart is small but nice crust. The service certainly doesn't do the tart any service. Plus, traditional coffee would certainly go well with what they're selling, rather than from coffee machine.

Very friendly staff who were having a great laugh together showing signs of a happy place to be. Custard year was delicious with coconut. If you don't like eggy taste, get something else. We also had a coffee cake pastry. It was very subtle but the combination of pastry, the coffee and then a cake was delightful. It was dry but not a horrible dry, kind of the perfect dry yumminess.

I was looking for some mooncake and pastry for my 3 year old with egg allergy to take to school for the upcoming festival celebration. Service was friendly, cozy and very patient with me choosing the right mooncakes. I also chanced upon some expensive chicken biscuit and I was told the older generation owner handmade them so I just grabbed one packet to try. They were so so great, I finished them all by myself and reminded me of my happy childhood. I also like the candied melon wife biscuit, the first time I found something with quality similar to the famous ones in HK.

I have tried egg tarts or other places call it custard pastries in many countries, they are all different and delicious in their own way. The egg tarts here tasted fresh, light, eggy, and not too sweet with crispy shell aka fantastic We tried 4 of the signature flavors: regular, coconut, mochi and curry. Coconut was my personal one, curry tart was very unique and good as well. This shop is located in Chinatown, can get crowded at times with line up to outside of the door, but the service is pretty fast and the line moves fast. Highly recommend IG@winedinenvacay

I came here on a recommendation and I'm so glad I did! The place is super clean, with indoor seating, and the way the pastries are displayed is just beautiful--it really makes you want to try everything. I grabbed a variety of pastries, and while they were all good, the egg tart was hands down the best I've ever had! Service was also great--fast and friendly. Overall, a lovely spot with delicious pastries. I'll definitely be coming back for the egg tart!

Based on our Grab driver's recommendation, we decided to try this bakery in Chinatown. The air conditioned bakery was modern and had a few tables to dine in. Their bakery boxes looked really cute and their display cases of the baked goods looked like you were in a jewelry store. I literally wanted to try everything. We ended up getting a half dozen egg tarts, and some wife cakes. The egg tarts had more of a cookie crust. The egg tarts were solid but not a "wow". The wife cakes were a disappointment. It had too much flour, for the flour to melon paste ratio was too high.

Came in here for a yummy egg tart. They're located in Chinatown, so it was very accessible to walk to. There are a couple of tables available and the space is quite spacious. The egg tarts are diamond shaped and it made for a great small bite. If you're looking for some Chinese egg tarts, definitely come here!

I got the egg yolk cake and the sesame cookie. The egg yolk cake was amazing, super crumbly and flavorful. The cookie was okay, I liked that there was a lot of black sesame paste but thought it tasted slightly stale.

Sometime back, I purchased several Egg Tarts. Unfortunately, to my understanding from the Queries I have made to the Management, those Egg Tarts do CONTAIN LARD. Hence, I am unable to consume them. Fast forward in 2023, each Egg Tart is SGD 2.40. This recent purchase and visit was on Thursday, January 19th. Managed to purchase those Egg Tarts before they closed for the evening at about 19:00hrs ish. PHEW! I gave it away to my friends. Overall, from their feedback, aka my friends - they like it, but it is NOT the best that they ever had. YES, this establishment has a long history behind their baked goods and pastries. Do support them if you are keen to do so. Maybe I will be back purchasing 1 of the items sold here, which does NOT contain LARD. Perhaps from there, my review might differ.

I swinged by this store based on the other blogger review. It is properly the most expensive egg tarts in Singapore. However, I wasn't impressed by their egg taste, the crisp pastry shell was not that good. However, it is still taste very good. Maybe I have higher expectation when I saw the prices and all the review. The funny thing this store don't take credit cards. It is so odd that many Chinese store still not taking credit card. I think they take the other local e-payment. The service is ok and very friendly. I still can eat half-dozen of them w/o problem ; )

REAL GOOD PETS This tiny bakery produces phenomenal egg tarts or as I call them Portuguese egg tarts (PETs), but here they're uniquely square shaped. They're right up there in quality with Golden Gate Bakery of San Francisco Chinatown. Rich sweet creamy egg custard filling in a flaky dainty crust. Its a luxury indulgence given that two PETs will buy you a nice complete lunch @Maxwell Food Centre a few blocks away. Across the street from Buddah Tooth Relic Temple & Museum.

DOUBLE THUMBS UP for their egg tarts!! Tong Heng is a real timeless institution that has been around for at least 80 years. They are well-known among the locals for having the best egg tart in Singapore. And when they are that famous, I just had to check it out for myself! The store lies at the heart of Chinatown, just along South Beach Road. The shop itself is petite in space, but interior is very bright and proper. They also have quite an arrays of delicacies that are displayed inside the glass cabinet and of course, coffee/drink to go along with the sweets. The diamond shaped egg tart is truly unique, the shells have thick layers of crisp pastry almost like it was deep fried. And the custard filling is so smooth, wobbly and a bliss in each bite. Each tart cost around $1.90. Small price to pay for one-of-a-kind sweet indulgence.

We visited the Chinatown Heritage Centre the day before, where one of the exhibits mentioned Tong Heng and their famous egg tarts. I love egg tarts so I made it a point to check this place out. Conclusion - solid egg tart but nothing special. There are no advantages of making the egg tart in a diamond shape versus the regular circular base. Not worth going out of your way to try.

Authentic bakery in Chinatown! Food/Drink: the coconut egg tart was something else! We've never had one before and this is just one of the many places around Singapore to get it. A perk is you can get a box full of a dozen pretty easily. Price: only 2.20 SGD for one egg tart. Atmosphere: We came in in the middle of the day when it was very hot, there was a seating area where you could enjoy your treats that was air conditioned and it was a perfect break from the sweltering heat in chinatown. Tips: They sell a variety of baked goods other than egg tarts!

It's funny to squeeze in this tiny shop usually to a crowd of grandmas buying boxes or some guy with a video camera zooming in on the little pig pastries. The cashiers are really efficient and the space is small but clean and brightly lit, with all the pastries nicely displayed. I keep bringing friends here and really recommend their egg tarts. Tong Heng mastered the recipe with fresh flaky crust and soft custard filling. I actually love the COCONUT egg tart more than the original as you get more texture and sweetness from the shredded coconut. I'll always make Tong Heng a stop when I'm in town :)

Came here in mid-morning for some famous rectangular dan ta, after a morning of exploring Chinatown nearby. The cashier lady was an older obasan who was extremely patient and kind with us as we scoured the display window for a avoid-the-sun snack. We decided on dan ta's each, their powdered bread...which I totally forgot the name! The baked goods weren't spectacular, but that's because we're spoiled with delicious California baked goods and cheap/fresh Taiwanese bakery bread when we travel. Their dan ta has a crunchier and thinner (not flaky) crust and sweeter egg in the center. It was pretty good, just made differently and just as fresh. Their powdered bread was not the business. We felt like it was just bread with powdered sugar on top...nothing special. Looking around, we saw that they also offered other baked sweets as well as more "kitchen-made" orders like soups and porridges. It's great to get a dan ta if you're in the Ann Siang Hill/Chinatown area, but it's not some place I would say is a "distinguishing" part of Singaporean local eats.

Just get the egg tarts. Forget about the rest. The coffee is terrible but they do warn you it is from a sachet mix. The egg tart is usually warm so it is best to eat it right there and then. The custard is wobbly soft and the crust is a bit crumbly when you bite into it. Have it cool and the shape holds better but it also means it is slightly firmer. It is sweet but not overly so it does make a good tea time (or any time) snack. It is a nice treat to have once in a while.

I decided to go to Tong Heng for their diamond shaped egg tarts due to their long family history in the business from watching a food bloggers video. The egg tarts were alright, maybe because I'm a fan of the flaky crust, I didn't enjoy it as much. It is definitely not terrible, above average, but it just didn't meet my expectations.

They are now $2 a pop. Still a long queue during this COVID pandemic period. New ordering system is quick and efficient.

Excellent quality custard tarts which come in two flavors: "unique tart" (custard with coconut) and the traditional custard tart. The custard perfect and light. Also tried a couple other items: a sesame cookie with red bean paste and another with lotus bean filling. All very delicious. I'm gonna have to run an extra two miles tomorrow morning cause I'm gaining weight! The staff a very friendly and efficient.

Super friendly service + some of the BEST egg tarts in Singapore! Best part, the tarts are uniquely diamond shaped so they stand out from the others. Try to get the ones that are piping hot fresh out of the oven. One bite and you'll be hooked! They are insanely delicious...warm, flaky crust with the right amount of custard to crust ratio. I still prefer their original tarts over the coconut, but I must point out that they're made with some big pieces of shredded coconut, extra plus. I did not get to try their other baked goods items but it looks like they specialize in wedding cookies too.

Nice egg tart, wasn't sure I'd like it but it was delicious. Nice clean store and helpful employees

To begin with we ordered the coconut tart and the chicken puff with coffee. When we bit into the tart we realised it was the plain egg tart. We immediately approached the counter and told them that the order was not right. The young guy behind the counter started to rudely tell us off by saying that we ordered the egg one and it was our fault for not pointing to the coconut one. I had heard my partner saying very clearly that she wanted the coconut and pointing to it. The woman also gave us an attitude. Anyway i decided to buy the coconut tart even though my partner wanted to leave. They should've offered us to pay the difference and I would have given it a higher rating than two stars. Long story short the egg tart, the coconut tart and the chicken puff are all tasty but they know that people will keep coming back no matter how they're treated so they don't care.

Yesss!! Their egg tarts were amazing!! I highly recommend getting the coconut one too, which was my favorite. The shell looks like it would be hard, but it was buttery and soft. Probably one of the best egg tarts I've had!

Service/ Ive seen comments on good service but maybe it was an off day but they were not very welcoming/nice Food/ egg tart and moon cake was good. Atmosphere/ overall fine. Price/ $1.70/egg tart Diamond shaped egg tarts was a first. I feel like the ratio of crust to egg was different. Because it's a seemingly pretty popular place it seemed like their egg tarts had a decent turn over so getting fresh warmer ones may be the norm. The custard is not too thick and it is silky which is nice. I tried the normal one not the coconut. The moon cake with lotus paste was also good. Not overly wow-ed by the place. If I was in the area and craving egg tarts maybe I'd return, but at this point I wouldn't go out of my way to do so.

Everybody LOVES the Egg tart at Tong Heng! Why? Cos it's simply AWESOME and in my humble opinion, NO other egg tarts in SG can ever be compared to this diamond-shaped egg tart. Many people have come and bought egg tarts here but to enjoy Tong Heng to the fullest, there are some things at Tong Heng you gotta know. 1. If you are buying Egg Tarts to-go, kindly note that boxes will only be used to put your egg tarts if you purchase more than 5 egg tarts. Preferably buy in multiples of 5 so that you can ensure all your egg tarts will be safe in box with comfortable space to keep the egg tarts intact. 2. Cant finish the awesome tarts and dont know what to do with them? Store them in the refrigerator! You'll be surprised that the Cold Egg tarts actually taste pretty good too. (I personally like it very much :P ) If refrigerated egg tarts are not your thing, you can still keep them in the fridge but just heat the tarts up slightly and they'll still taste marvelous. 3. A well kept secret in Tong Heng is a dish that only the INSIDERs will know. They dont have it on their menu perhaps cos it takes a lot of effort to make it but if you have the time for a good sinful afternoon tea snack, you gotta order the Tong Heng French Toast. "What? French Toast?" you ask. Yes, I kid you not. Their french toast is not the typical "ang moh" toast soaked and fried in egg only, it actually comes slabbed with a layer of delicious KAYA too! The portion of the French Toast is pretty huge so do bring a friend or 2 to enjoy this delectable treat together. (Dont be selfish ya!) Be warned though, that it can be pretty oily and greasy. But for a once a blue moon indulgence, I'm willing to accept all the calories that its worth. All this writing is making me salivate thinking about the egg tarts and the french toast...GOSH!!! Time to make a trip down Tong Heng again SOON!

Most of the times I've been here, every egg tart I've gotten has been warm from the oven. Having said that, eating it warm and cold has a marked difference. Eat it cold, you won't like the crust because it becomes hard. Eat it warm and the crust is crispy. Three stars because I don't like a crispy crust, but the custard is light, eggy, and not too sweet. I still do buy it sometimes. Yum!

Located near Maxwell Food Centre and in the vicinity of Chinatown, you find this shop opposite a Taoist Temple along South Bridge Road. I usually recommend this confectionary shop to my foreign friends as they sell decent egg tarts and other pastries. Good for our taste bug, but bad for our stomach! Eat the egg tarts warm as you get the best out of this delicious snack, the others are average - nothing to shout about but it's worth giving them a try. I would recommend buying a few and head elsewhere to enjoy it. Like Carolyn - the other reviewer had mentioned, the coffee is mediocre. So if you are nearby Maxwell Food Centre or Chinatown, remember to head down! Best is to leave some space for some egg tarts after a meal, you will probably feel very satisfied. Enjoy!

Love the omelet kaya toast. The toast is super crispy, topped with egg and kaya spread on top. Delicious. They sell three different types of kaya (coconut egg jam) by the jar, with the Nonya kaya being the most popular. They even let you sample before you buy. I am definitely taking some home. Will need to sample one of those egg tarts while I am at it.

I went there this morning for the purpose of buying their puffs to bring overseas as gifts and I enquired with a lady staff about the puffs' shelf life and best packing method. While the conversation was going on the 'lady boss' (or manager) directed the staff to man the cash register. Without a word or apology the staff just went away and I was dismayed. Busy or not, such service is not acceptable. Signed, K. W. Tham

This place has killed all other egg tarts for me. I've been coming here since I was a tot, and seen various outlets appear in malls and then die a torturous death. Whenever I pass by, I have to pick up some. It's not me, it's the the siren song of these tarty things. The auntie will always ask "How many you want?" and I'll go "However many can go into a box. Squeezy also never mind". Prices have gone up significantly over the years but the standard is just as good. Tip for the uninitiated - these babies aren't meant to be kept overnight, else the eggy bits will get a little watery and the crust soggy. Also, when you open the box in the morning, you'll find that the eggy part has an earthquake like split down the middle, not sure why. Either that or some have gone missing, and your pesky little brother will vehemently deny all knowledge of the incident, all the while wiping crumbs off his face.

I very rarely like egg tarts but I'll make an exception for Tong Heng's diamond shaped ones! Eating is a bit of a challenge though - you need a large enough plate and a hungry stomach to gobble it all up at once - when eaten warm, the custard bit is soft and oozy while the pastry is flaky and yummy. One tart is pretty sizeable and makes a great way to cap off a meal!

You can probably get the best egg tarts in Singapore here. The go-to place for egg tarts and 'Lou Por Bang' aka Wife Biscuits, Tong Heng has been churning out these delactable treats for more than 80 years, and judging by the queues you see everyday, you know you wont be let down. The egg custard they produce is soft and amazingly smooth. Especially when it's served warm and made even more delicious when coupled with an equally well-executed, flaky pastry base.

I am rather particular with my egg tarts. Call me an egg tart connoisseur, if you will. Golden Gate Bakery in SF, mediocre at best. Never understood the long lines. Tai Cheong in HK. The creme de la creme of egg tarts. Well worth the long lines. Tong Heng in SG. Among the best. Try to get them when they are fresh from the oven. Egg tart orgasm guaranteed, from the crust to the creamy egg filling. And perfectly sweet.

Soft filling egg custard in crunchy yet not sticky with natural fragrance tart base. Most tradisional and delicious egg tart for egg tarts lover. Have others pastries in the shop as well. "Siu bao" needed improvements. Love the tarts most over!

Egg tarts are segregated into two leagues: there are egg tarts, and then there are godly egg tarts. Tong Heng's egg tarts belong firmly in the latter category. The custard filling is slightly wobbly, not too much, just enough to titillate but still solid enough to require biting through. There I was half slurping the eggy custard held in its incredibly crisp and fluffy tart cup, not being able to get over the fact that I only found out about Singapore's best egg tart quarter of a century later. Tong Heng also sells gai zai beng (very rarely found in Singapore anymore) and some other confectionaries which I didn't pay attention to.

My expectations were high for what I've been told are the best egg tarts EVER. Perhaps that was the problem. These bad boys are diamond shaped with a light and wobbly custard. I just didn't really like the crust. It was too buttery and very crumbly which just wasn't my cup of tea. I also like my custard sweeter but again this is probably just down to personal preferences. I actually preferred their char siew pastry puffs which was petite but packed with flavour. Best ever? Hmm, debatable. Definitely worth a pick-up if I'm in the area though.

The egg tarts are unique, not just in shape but also in the way they are made. The crust is not the traditional cookie or flaky crust. Instead it's like a very thin pie crust. The custard itself is also lighter than the typical ones you get from HK or other parts of the world, kinda like soya beancurd. It's a nice change. I wish they came piping hot from oven, though. JONASAPPROVED!

The diamond shape is cute! But it kinda makes it harder to eat (or I'm just not used to it). It's like wobbly and could quite easily just break apart if you don't hold it right. The custard is good though! But I really wasn't feeling the crust, so if I come again I'll prob just not eat the crust.

Very fresh and good egg tarts. The custard is not so sweet and still hot as it just come out from the oven. This is one of the best egg tarts in Singapore

After eating our Hokkien style noodles at food stall #7, we back tracked through the hustle and bustle of Chinatown to get dessert since our stomachs were still not full from the late lunch and well starvation on a Jetstar plane ride can do crazies to your mind and stomach. So back we went to Tong Heng as I pointed it out initially saying..."Hey, Tong Heng. Isn't that the place where in our guide book it said it had the best egg tarts?" Well that's already a mighty fine statement when saying best egg tarts. Back in San Francisco, the Golden Gate Bakery totally states that they have the best egg tarts and makes patrons wait from their loooooong vacation to finally get them (I won't go into that story as there were about 3-5 times throughout a calendar year where we went to the store and they were on vacation). So the boyfriend and I crossed the street to Tong Heng and saw two different types of egg tarts. More curious is that the shape is something we've never encountered in your typical eggy tart. Diamond shaped? That's just weird. Well not to discriminate with shape, we bought one of the regular egg tarts and one with coconut. Came out to $2.90 (Coconut one was $1.50 and regular was $1.40). Now, I'm not a big fan of egg tarts in general, but I'll eat them regardless. Food is food and if it's supposed to be good, then heck I'll eat it. So I took a bite out of the normal one. Just wasn't what I was expecting. A bit runny and missing something. Just not sure what but it didn't blow me away. I decided to take on the coconut one. Super runny and liquid-like. Maybe it's supposed to be that way, but I'm used to something different. I'll stick to the ones back in California, especially the Portuguese style ones.

Yummy egg tarts and char sew sou. the crisps are alright, but a tad too pricey. ps. the closest parking lot is the maxwell food court open carpark.

Tong Heng is the perfect treat after a tiring shopping day in Chinatown, around afternoon tea time. Egg tart is a must! The best egg tarts in Singapore! If you still have some stomach space, try also the wife and husband biscuits (or any biscuits they have). For some reasons, though, I don't prefer them for da bao. I just can't help it. If I da bao it, the more likely I'll get fined for eating in the MRT hahaha :D

I can't believe I completely forgot to write a review for Tong Heng! It's been nearly a month since I've had these and...I'm still dreaming about them. I happened to be in the area and stopped by to pick up a couple tarts (I'm kicking myself for not getting more!) and char siew pastry puffs for the family and they were definitely pleasantly surprised. I didn't get a chance to sit down at Tong Heng's to have them fresh, but trust me, heat them up a little when you get home and I can bet they're as good as they are fresh. If not, then I'm really missing out. The egg tarts are lightly sweet and just egg-y enough and the pastry is a little different being crumbly rather than flaky. And I love it. The char siew pastry puffs are just as good, in my opinion, sweet and flaky, but with the right amount of savory to do the char siew justice. So it's whatever you're in the mood for. Or have them both!

Great egg tarts are hard to come by these days. Although they are pretty much sold everywhere in Singapore, most are nothing like Tong Heng's. I love the custard filling as it is wobbly and smooth. When eaten warm, having the custard slide down your throat is like a piece of heaven. The tart is buttery, giving it a luxurious taste. It crumbles just enough, yet holds the eggy custard together well. While the egg tarts I have had at tong heng have been consistently good over the years, the service has slowly deteriorated. It almost seems as if there is some sort of double-standard going on where tourists get better quality of service whereas locals are treated impatiently. I guess it doesn't really bother me too much as I tend to dash in and out of the store pretty quickly, getting my share of egg tarts but if you are going to stand there and deliberate over what to get, be prepared for annoyed looks and somewhat rude service.

The steamed egg is too sweet. But the egg tart is the best I've had in Singapore. Sooooo good!!!

The first bite into a piece of egg tart from Tong Heng and already an impression was created for us. Traditionally, Chinese egg tarts are made with shortcrust pastry and many true old school bakeries still make them this way. Over the years, many bakeries gradually started making egg tarts with puff pastry. The diamond-shaped Chinese egg tarts at Tong Heng look like they are made with shortcrust pastry. Take a bite into the pastry and there's an element of surprise there. The pastry is made up of thin, flaky and crisp layers that make up the shell of the tart. It's a perfect balance between shortcrust and flaky puff pastry. The crust is what makes Tong Heng stand out. Truly, these egg tarts are one of the best we will probably have in a while. At only $1.60 for each egg tart, the more reason you should eat more than one.

I don't profess to be an egg tart expert, but the diamond shaped tarts here are pretty damn good. Shuffle in amongst the crowd, speak up and have your money at the ready. Before long you'll be stuffing a squidgy, warm-centred, egg tart in your face out the front.

Based on what I ordered which was the lotus bread w salted egg. I wanted to try something other than what everyone was ordering. The bread had very little filling,after 2 bites all the fillings were gone but i still had the bread left. So i just tossed it.

Went to this bakery since I read the review about the egg tart. It's different than the other egg tart: boxy shape, thicker and non-flaky crust, filling is less sweet and thicker compared to the regular egg tart. I still prefer the Portuguese style flaky egg tart, but this isn't bad. I'll be back to try the other pastries that looks good too.

Came here twice during my mini trip to Singapore. It was right by my hotel in the Chinatown area and the egg tarts were delish. The filling was gooey and smooth (YUMMM!). Second time I came during the evening to pick up some morning snacks on my flight back and there was a line out the shop. Definitely recommend coming here in the afternoon to avoid the crowds.