Keong Saik Bakery – Charming Traditional-Meets-Modern Bakery

Keong Saik Bakery is a new bakery which serves bread, pastries and cakes. The owners fuse traditional and contemporary flavours here. Think lup cheong (chinese sausage) on a french loaf and Pandan cheesecake with soya bean mousse.

This is a venture by 2 friends Yu Zhong, 29, and Soon, 29, who were previously co-workers at popular bakery Baker & Cook. They worked at a few other places before deciding to start their own business. All the bread and cakes here are freshly made in-house by them.

Currently, a variety of loaves including multi-grain bread and longan bread are available. Fruit rusk, a double-baked bread which is thinly sliced and has a crunch reminiscent of a biscuit is available as well. As no preservatives are used, the loaves have a short shelf life of 2-3 days. They have a selection of bakery breads available, consisting of sweet breads and more savoury ones.

We tried their signature pastry, the ‘Sor Hei’ ($3.20). The Sor Hei is a Black and White Danish Pastry which has chocolate chips nestled within the many layers of pastry. The service staff offered to help us heat it up before serving it to us, so the chocolate chips were oozy and half-melted. It was not overpoweringly sweet which was good. There could be more chocolate chips added though. Charcoal powder gives the pastry its black hue. On the whole, the ‘Sor Hei’ is satisfyingly crisp and buttery on the outside, and fluffy on the inside.

Yu Zhong told us that Sor Hei means ‘shu qi’ in Cantonese and is actually inspired by Ma Jies of Singapore, a group of women who worked as domestic helpers between the 1930s and the 1970s. They actually came up with this idea because the unit landlord’s mother was a Ma Jie back in the day!

For afternoon tea, get Lucy ($6.50), a Pandan Cheesecake with Soya Bean Mousse. There are 2 distinct layers to this cake, with the pandan portion coloured a pale green. We thought that the top layer of soya bean mousse was a tad too thick and overpowered the taste of the pandan cheesecake. However, the creamy pandan cheesecake was delightful on its own, and even more so when paired with the sweet and buttery cheesecake crust.

This cake is influenced by local flavours which Yu Zhong particularly enjoys. They make their own soya bean mousse by cooking the soya beans themselves. Fun fact: Lucy is actually the name of Yu Zhong’s girlfriend’s Mother, whom he first baked the cake for!

The Oyster Mushroom ($2.40) is part of their newly-launched All Day Breakfast Set. $5 gets you either teh-o or kopi-o with 2 soft-boiled eggs and 1 bun. We tried their Oyster Mushroom which comes with onions on a Soft French Brioche bun. The onions were sweet and baked till almost crispy. The bun is rather dense and is sweeter than white bread. This is great for breakfast. Another interesting bun which is included in their breakfast set is the XO Lup Cheong ($2.40), which has lup cheong and mozzarella cheese on the same french dough. The Sardine Cheese ($2.50) comprising chilli tomato sardines, onions and mozzarella cheese is recommended as well.

Keong Saik Bakery is a small sit-down cafe that is perfect for catch up sessions. By the way, they use traditional coffee beans for their coffee, which is freshly ground using an espresso machine upon ordering. This supposedly gives the coffee a more robust flavour as typical milk is added instead of condensed milk, which means you can enjoy local kopi with fancy latte art at the same time.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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