First, there was the Takashimaya food kiosk serving long lines of egg tart fans. Now, Hong Kong’s Tai Cheong Bakery has opened its first dine-in concept for Singaporeans to get their cha chaan teng (Hong Kong-style teahouse) fix. Think authentic Hong Kong dishes in a quaint, cosy 42-seater cafe that boasts teal walls, mosaic floors and the mouthwatering aroma of baked goods.
If you’re up for a meal of comfort food, try the bakery’s three-egg macaroni soup with luncheon meat ($8.50) — it’s a bowl of elbow macaroni swimming in a tomato and chicken broth. For more eggy goodness, try the three coloured silky eggs with rice ($9.90), which you can get in options like roasted pork and beef or roasted pork and prawns.
Other items on the menu include a six-hour braised beef brisket curry rice ($10.90), scrambled egg toast stack with chicken chop ($9.50) and French toast with butter and maple syrup or dulce de leche ($6.50). As for drinks, you can’t sit down for a meal and not order the signature Hong Kong milk tea ($2.50-$2.80); there’s also the hot Hong Kong-style ginger lemon cola ($3) and Hong Kong milk tea and coffee mix ($2.50-$2.80).
Unfortunately, the bakery doesn’t accept reservations, so you’ll just have to turn up and cross your fingers for a seat. Or pop by the takeaway counter to take home a bag of pastries. Besides egg tarts ($1.90), char siu bolo buns ($2.20) and coconut tarts ($2.50), you can also get durian and cheese tarts ($3.60), which are only available at the Holland Village space.
Tai Cheong Bakery is at 31 Lorong Liput. For pastries and drinks: Mon-Fri from 10am, Sat, Sun & PH from 9am; for mains: Daily 11am-2.30pm, 5.30pm-9.30pm. The restaurant closes at 10pm.
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