Tong Heng – Tasty Traditional Chinese Pastries

By Veron | Posted in Food
Tags: Chinatown, Chinese, Pastry, Takeout

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The Tong Heng confectionery has a long history dating back to 1920. This humble little shop in Chinatown is best-known for churning out popular Chinese pastries such as egg custard tarts (in a distinctive diamond shape) and wife cakes.

But did you know that the curry puffs and char siew (barbecued pork) crispy cakes here are real delights too?

My Mom and I have been big fans of these handmade pastries ever since my brother started buying them about five years ago. I have a personal weakness for their curry puffs in particular.

Curry Puff
SGD1 each

These curry puffs are somewhat roundish in shape with a glazed surface. The curry filling has the most unique taste I’ve ever had in any curry puff!

Filling inside the curry puff

It is wonderfully sweet, with a tinge of spice. People that are used to the taste and spice of traditional curry would be surprised by this sweetened version. Not everyone would like it, but I totally dig it!

The crust is rather thick and flaky though, and I would have awarded it all five drumsticks had it been thinner or lighter.

Char Siew Crispy Cake

Char Siew (Barbecued Pork) Crispy Cake
SGD1 each

My Mom loves the char siew crispy cake, although I’m not exactly a fan since I generally do not like the taste of char siew.

Filling inside the char siew crispy cake

In each crispy cake, there is an ample amount of the moist char siew filling. So people that love char siew would naturally be a fan of this tasty treat.

(Note: I have indicated the price of each pastry as $1. I can’t be 100 percent sure though since it’s always my brother that buys them. If this is inaccurate, please let me know!)

Tong Heng pastry box

Like any good ol’ traditional Chinese pastries, Tong Heng serves theirs in cardboard boxes that have Chinese characters all over. After five years of eating Tong Heng pastries, the design of the box hasn’t changed once, not even when new outlets opened. I do think I have seen it in different color variations other than red though.

Nonetheless, each time I see a box like this in our kitchen, it always means a very pleasant surprise!

Tong Heng
285 South Bridge Road
Singapore 058833
(65) 6223 3649

About the Author

Veron Ang is the founder and chief editor of Sparklette. She lives in Singapore and has dined and traveled across the world. She also runs Sparklette Studio, a web development and design firm. If you'd like to connect with her, head on over to the contact page or follow her on Twitter: @sparklette.

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19 responses

Leave your comment

py
May 27

One of my friends got me egg tarts from Tong Heng, and I was told that Tong Heng is famous for the pastry. One could go to Tong Heng, buy and eat the pastry on the spot. :)
Reply
Ohkulala
May 28

uuuu, yummy yuummy!
Reply
Komodo Dragon
May 28

Yes that looks very delicious! I love pastry :)
Reply
Nicholas
May 28

I’ve never been a big fan of pastries. Not sure why. I used to have my office in Temple Street. Strangely, I never been to nor heard of Tong Heng. Duh…
I’m a big fan pf curry puffs though. These look really appetising… I’m stuck in Hanoi now else I would go grab some… Wana send some over to me? Pretty please?
Reply
Veron
May 28

py: There is a small sheltered area with tables and chairs outside the shop. That’s where patrons would sit to enjoy their freshly made pastries!
Nicholas: I doubt the curry puffs would taste good after the long distance trip! The shop is a rather small and nondescript one. I’m not surprised that you haven’t seen it before.
Reply
- Kyo
  August 25
  
  Actually I think the price has gone up, possibly $1.10, iirc – last went there a few months back… will try to swing by again soon.
  The egg tarts are great – but are very fragile and easily smashed. Definite must-try, though.
  Nicholas, I’m going to Hanoi mid-Sept. and Tong Heng is two streets from my office… hehehe, all forms of bribery acceptable! :p
  j/k, but if you’re really desperate for some, I’ll see what I can do..
  Reply
  - Veron
    August 25
    
    Oh the prices have gone up? I need to pay better attention the next time I’m there! I bought the egg tarts recently at $1.30 each.
    Reply
    - Kyo
      August 25
      
      Boy, I just realised this isn’t a new topic altogether but I was subscribed to this thread since last year. Someone must’ve done some topic-resurrecting!
      Reply
      - Veron
        August 25
        
        lol! The food remains current though. But Nicholas may not be in Hanoi anymore. You can still send some of these yummy munchies to me!
vinsion
May 28

it looks really nice.
im drooling already.
Reply
alldoneup
May 29

They look delicious…especially the flaky crust! YUMMMM
Reply
ivy
May 30

hi i just chanced upon ur blog while googling for the best buffet in sg. haha. ur blog is so pretty! :) n to top it up, i happen to be an avid food blog reader. anw my sentiments exactly about wat u described of the tong heng curry puff. n i prefer flaky crust puffs so i’ll give it 5 drumsticks. haha. i totally dig their egg tarts too! droolz…
Reply
Selenium
October 2

O yes, I just tried the egg tart yesterday…someone bought it to the office and though it has been left cold for a few hours there on the table, but one bite told me it’s the best egg tart I’ve ever tried….
Reply
Veron
October 2

I have yet to sample the egg tarts. “Best egg tart ever”? I’d say that’s a good reason for me to try it for myself!
Reply
Dee Yeo
June 14

I love Tong Heng Egg Tarts too.. And yes, to me their egg tarts are the best! Flaky crust and sweet, soft egg custard.. Yum..
You can Tong Heng at Jurong Point basement 1 as well.
Reply
wcrc
July 27

Yup, their pastries are good, but their egg tarts is my favourite. Have been eating them for more than 2 decades. It’s best to eat it freshly bake though because the crust will becomes soft but the egg filling is simply amazing unlike other egg custard tarts.
Reply
Veron
July 28

The love for Tong Heng egg tarts sure is unanimous! I feel like a sua ku for not having eaten it before!
Reply
- wcrc
  August 1
  
  Why still hesitate then?
  Reply