Last Updated: April 22, 2020
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I’ve heard about Keong Saik Bakery, along Keong Saik Road for a while now, known for colouring outside the lines with its whimsical bakes. A traditional and nostalgic bakery with aims to bridge the past and present through varying baking styles and flavour combinations.
Helmed by young founder Yu Zhong, he was previously working at popular bakery Baker & Cook. After gaining some experience, he ventured into his own bakery with fresh in-house baked goods.
While they are up for take-away and islandwide delivery, I caved in and bought some of these highly coveted bakes. Be sure to place a pre-order as they fly off the shelves quickly and enjoy some delightful pastry grub from the comforts of your home!
Keong Saik Bakery doesn’t skimp on food variety with more than 20 different confectioneries to choose from. Ranging from Cruffins, Cakes, Viennoiserie, Loaves, Buns and Sandwiches, I was spoilt for choice. After much contemplation, I landed myself with some of their new launch products and best sellers—Matcha Burnt Cheesecake, MSW Burnt Cheese Cruffin, Sor Hei and Chendol Delight.
A cruffin is hybrid of a croissant and a muffin—buttery, flaky and airy with a delicious crust. When the bakery posted a photo of their upcoming cruffin launch featuring the king of fruits, durian, I was certain the hordes of durian-lovers began clamouring for them.
The MSW (Mao Shan Wang) Burnt Cheese Cruffin (S$6.50) featured a flaky crust melded perfectly in harmony with the king of fruits. Enveloped within the crispy exterior of the cruffin revealed a molten gooey durian cheese centre.
I warmed them up in my oven and an alarmingly redolent yet entrancingly sweet scent wafted up to my nostrils. Though I didn’t pick up much taste of the burnt cheese, I enjoyed the buttery and crispy crust that melded so well with the potent and creamy flavours of the durian.
The Matcha Burnt Cheesecake (S$8) is a second iteration, but an improved rendition. Yu Zhong explained that it was discontinued previously due to conflicting reviews about it being too dry at the edges. He elaborated that it was tricky to incorporate matcha as the powder tends to absorb moisture.
Made with a special blend of four cheese, the cake was soft and light on the interior. Each mouthfeel exuded a mild astringency from the matcha, striking a good balance of rich and refreshing. Not cloyingly sweet with a light and creamy texture, this cake perked my day up a little.
The Sor Hei (S$4) was named to pay homage to the ma jies, a group of ladies that combed their hair up and took a vow of celibacy. Shaped similarly like a hair bun, the black and white Danish pastry was slightly sweetened with some chocolate chips. Even though it was left out for some time, I appreciated that it still retained much of its crispy and flaky texture.
A well-balanced buttery goodness, my only wish was that there was a more generous serving of the chocolate filling for that additional oomph factor.
The Chendol Delight (S$6.50) incorporates gula melaka, coconut and pandan jelly. The cake layers were light and moist with a mellow sweetness. It was light on the palate; the red beans and chendol provided an additional bite texture.
An old school delight, this cake certainly kindled a taste of nostalgia.
In conclusion, I really enjoyed the spread of comforting desserts I had devoured. Modern renditions with a unique Singaporean spin, you should really get a variety of them to try if you ever find yourself around the area. They also provide island-wide delivery so there’s nothing stopping you from ordering their whole dessert menu!
Expected Damage: S$5 – S$10 per pax
Our Rating: 4 / 5
Keong Saik Bakery
41 Keong Saik Road, Singapore 089146
41 Keong Saik Road, Singapore 089146