Fancy something different this year, apart from the good old buttery pineapple tarts at Bengawan Solo? How ’bout looking to Old Seng Choong to fulfil your pineapple tart cravings — the bakery, founded by well-known local pastry chef Daniel Tay, has experimented with everyone’s favourite Chinese New Year snack to come up with a one-of-a-kind creation.
Behold, the ‘CharGold Bak Kwa Pineapple Tart’.
And before you brush it off, here’s what’s in it. The butter pastry is blended with charcoal powder (which is supposed to aid digestion — something you’re gonna need with all that feasting), then wrapped around pineapple jam that’s studded with bits of bak kwa. Finally, it’s formed into a ‘black gold nugget’ shape with a layer of shimmering gold dust sprinkled on top.
If that’s just too much for you, try the tamer yuzu, coconut or rose versions — or just stick with what you know best: the original.
