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singapore flagTong Heng Chinese Pastry Shop

Tong Heng’s Origins
Tong HengThe quest to create the ideal Chinese pastry began at the imperial courts of the Qing dynasty in the nineteen’s century. After generations of perfection, this prized family legacy that hailed from Guangdong, China, found its way to the Nanyang (the far east of Asia).

Thanks to the courage and foresight of the founder – Mr Fong Chee Heng. Arriving on Singapore soil in the early 1900s, Mr. Fong was overwhelmed with hope and joy when he saw countless opportunities in this thriving seaport.

From that moment, he found his aspirations for “dong xing” or Tong Heng (translated as the "Prosperity of the East") would be a dream came true...From humble beginnings with a push cart stall for over two decades selling coffee & toast, the business gathered momentum and eventually found home to a shop-house at No.33 Smith Street in 1930s. With the opening of the new shop, the founder introduced a wide range of pastries and deserts which gave a new twist to an otherwise boring coffee shop (café).

The Hardship During World War II & Post War
(1941 to 1950)
While the brand had stood the test of time, the family held on unswervingly to the vision and wanted to keep the brand going. During the post war phase, there was limited access to ingredients such as eggs, rice, flour and meat.

A common meal would either be steamed or baked or roasted sweet potatoes. With the new challenge, the founder created a new recipe to make pastries out of sweet potatoes. That wowed the folks at Chinatown and brought immense joy in adding a new variety to the diet of common folks. The richer families came in with gold bars and traded - as a form of credit - for a year’s supply of pastries for their families. Barter trading were also common due to the lost of faith in (Banana notes) currency during that phase.

The Test of Times In The Recipes
Over the decades, the brand went on a roller coaster ride with the ups and down of the economy - through difficult periods and booming times as well.

As a matter of fact, however difficult the phase might be, the brand owners would not compromise food quality with cheap ingredient to sustain profits. They adjust the price upwards during an inflation and most customers were understandable. Until today, the recipe stayed the same - which is one of the key reasons why customers remain loyal to the brand. The only change is through the introduction of machineries and electrical ovens to improve efficiencies and food safety during production.

tong heng egg tartThe most popular item sold under this century old brand is Dan Tart (Egg Tart) which is the English equivalent of egg custard tart. Its flavour is infinitely subtler, soaked in the fragrance of fresh eggs and lightly sweetened. The egg tarts are formed into a diamond shape, and the sou pei or “crisp skin” pastry is more like classic pâte feuillletée. Wedding pastries is another facet of the business which brings blissful marriage in its sweet taste.

Today, Tong Heng’s full-fledged kitchen at 285 South Bridge Road continues to tempt palates, win hearts and wow generations with delicately hand-made, freshly baked pastries.

Treat yourself to the authentic taste of tradition with a modern twist, while you dip into the beauty of the rich Chinese culture found within each bite.

Pastries Made For Several Special Occasions
Chinese New Year cookies selection
(Between Jan to Feb)

Mooncakes for Mid Autumn Festival
(Between August to September)

Wedding Pastries - for newly wed couples to give away pastries as a symbol of marriage.

Baby's First Month Package -to give away pastries in celebration of new born baby’s first month.

Longevity Buns & Longevity Noodle – to celebrate an elderly person’s birthday.

Company functions, corporate events and house gatherings for all occasions.

 

Tong HengTong Heng

Address: 285 South Bridge Road Singapore
Singapore 058833

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