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Nostalgia plays a huge factor in guiltless indulgence, but what if we could partake in the best parts of old and new at the same time? Playing off our love for the exotic and novel is Old Seng Choong’s recent line of Chinese pastries given a modern twist.
Preferring to use the finest of butter over alternatives like shortening for their bakes, Old Seng Choong’s newly opened bake-off concept stores at Paragon and Changi Airport will have you salivating before you take the first step.
Their highly coveted Truffle Char Siew (S$4.50) pastry is a divine combination of mouth-watering char siew decked out with black truffle. The flaky vessel is moulded with a refined rigidity that crumbles to release a pleasant sweet-musky scent. Truffle lovers can also pick their Black Truffle Salted Yolk (S$4.50), which has lotus paste, truffle oil, and salted egg yolks as its filling. The duality of sweet and savoury works wonders here.
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The Classic Yam with Iberico Ham (S$4.50) is a flaky shell enveloping yam paste swirled with Iberico ham and shallot oil. The speckles of umami are not so sparse that they’re sudden or so plentiful that the flavour overwhelms.
Royal Sweet Potato with Mochi & Ginger (S$3.90) is a quirky mix of its 3 ingredients. While the sweet potato lays out the sugary carpet, mochi provides its soft gelatinous texture for the ginger’s pep. Matcha lovers can opt for Matcha Azuki Bean (S$3.90) that changes it up with subtle earthy undertones paired with sweet azuki beans.
Furthering the Japanese theme is Sweet Potato Mochi (S$3.90), a more familiar rendition that wraps delightfully chewy mochi in sweet potato paste. Alternatively, go for Charcoal with Mochi (S$3.90) for more earthy character that supplements the mochi.
Old Seng Choong’s Premium Bird’s Nest with Red Date (S$4.50) is equal parts soothing and indulgent, a buttery pastry skin coating red bean paste with a bird nest centre. Coming off these exclusive pastries, you may want to relish in the simple taste of unbridled tradition like Lao Po Bing (S$2.90).
You’d be remiss to ignore their best-selling Creme Brulee Tart (S$3.90) that melts in your mouth for added sophistication over the usual custard-y consistency. Their Charcoal Egg Tart (S$3.90) puts a different spin on things with charcoal, packing on some smoky flavour to balance out the sweetness.
Founded by renowned local pastry chef Daniel Tay, Old Seng Choong continues to offer traditional bakes and cakes to celebrate every joyous occasion including the upcoming Mid-Autumn Festival. While their newly released pastries are exclusive to the bake-off concept stores (at Paragon and Changi T2), you can still find all-time favourites like their creme brulee tarts at all outlets.
A new outlet at Changi Airport T4 is slated to open soon.
Not an HDB corridor, it’s a cafe with pei pa koa lattes, horlicks cakes & hokkien mee ravioli
