As mentioned, I'm quite a sucker for all things old-school, traditional...think Chin Mee Chin, the now demolished Red House..Kiliney Road Cafes are a lil too commercialised. As for the old time confectioneries...Lau Chong Kee, 大中国 (Big China, literally) are pretty much the top of the league with their goods sold in hawker stalls.
白糖糕 (a favourite in cantonese drama, the white fluffy kuehs)， 大福饼 (chinese pancakes with loads of flour, I always have a field time eating this...and avoid getting my face dusted with flour)， 寿包 (longeveity buns!) are amongst the several popular offerings of Lau Chong Kee. I remember growing up with all of these and I really hope these stay long enough for many generations to come. It'll be really tragic if these sweets are lost for good.
Signs of them modernizing their range of baked goods...they've got custard buns, pizza buns...
Should you want your seasonal bak zhang or moon cakes, they've got them all year round! Good enough to satiate that craving, but surely not as good as the specialists.
What makes this old-school bakery so attractive is their "open concept" kitchen, who says Breadtalk was the first? This is really open by all standards..you can see the bakers inside kneading the floor, trays and trays of goodies are laid out to cool, what completes this blast to the past? Middle aged aunties clad in aprons serving you. Somehow find the whole experience something to look forward to, every visit.
The simple layout, the goodies laid out in metal containers.
When I'm not quite in the mood for the all time faves, I get the Red Bean Mochi and red bean cake. The mochi or muah chee's skin is soft, chewy and melts in your mouth! The bean paste in both are really generous.
The cake's normally freshly outta the oven when I pick it up, soft, fluffy and warm. The random scattering of almond flakes somehow gives the cake the nice crunchy finish.
Best about these, they can be kept throughout the day and still retains its freshness.
Prices are relatively cheap, under a dollar for most.
Lau Chong Kee Bedok Confectionery
Opp TJC
白糖糕 (a favourite in cantonese drama, the white fluffy kuehs)， 大福饼 (chinese pancakes with loads of flour, I always have a field time eating this...and avoid getting my face dusted with flour)， 寿包 (longeveity buns!) are amongst the several popular offerings of Lau Chong Kee. I remember growing up with all of these and I really hope these stay long enough for many generations to come. It'll be really tragic if these sweets are lost for good.
Signs of them modernizing their range of baked goods...they've got custard buns, pizza buns...
Should you want your seasonal bak zhang or moon cakes, they've got them all year round! Good enough to satiate that craving, but surely not as good as the specialists.
What makes this old-school bakery so attractive is their "open concept" kitchen, who says Breadtalk was the first? This is really open by all standards..you can see the bakers inside kneading the floor, trays and trays of goodies are laid out to cool, what completes this blast to the past? Middle aged aunties clad in aprons serving you. Somehow find the whole experience something to look forward to, every visit.
The simple layout, the goodies laid out in metal containers.
When I'm not quite in the mood for the all time faves, I get the Red Bean Mochi and red bean cake. The mochi or muah chee's skin is soft, chewy and melts in your mouth! The bean paste in both are really generous.
The cake's normally freshly outta the oven when I pick it up, soft, fluffy and warm. The random scattering of almond flakes somehow gives the cake the nice crunchy finish.
Best about these, they can be kept throughout the day and still retains its freshness.
Prices are relatively cheap, under a dollar for most.
Lau Chong Kee Bedok Confectionery
Opp TJC
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