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Old-school bakery, Chin Mee Chin Confectionery, will open its doors on Wednesday, 15 September 2021. Located in their original space in Tanjong Katong, it was slated to open earlier in June, but it got pushed to a later date due to the COVID-19 situation. The bakery has been around since 1925 and announced its permanent closure in 2018 due to the retirement of the original owners which led to breaking the hearts of many. However, in July 2020, the Ebb & Flow Group decided to revive the stall thus, leading to its re-opening!
Back at its original space, the kitchen is helmed by executive chef and co-owner Maxine Ngooi, who also runs Tigerlily Patisserie. She has also been working with Sharon Tan, granddaughter of the confectionery’s late founder and her mother, Leong Kwang Ling, to recreate some traditional bakes together. According to The Straits Times, the family will remain shareholders in the business. The Ebb & Flow is a young company with various concepts that include mod-Chinese restaurant The Dragon Chamber, online-based Tigerlily Patisserie and many more.
The refreshed bakery will still keep its charming original look inclusive of the pale blue facade and retro horse painting. Its seating capacity will also be increased to fit 60 diners with the addition of a new al fresco area.
One can expect the bakery’s signature white bread buns and kaya along with familiar favourites like their hot cross buns, custard tarts, cream puffs, cream horns, and luncheon meat buns. There will also be new menu items that will be added and they will all remain affordable for the masses. We can’t wait for Chin Mee Chin Confectionery’s return!
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