- Operating Hours: 8 AM - 4.30 PM
- Operating Days: Closed on Sundays
- Address: 639 Balestier Road, S 329922
Balestier Road is well known for one snack thanks to Loong Fatt 龍發 - Tau Sar Piah (豆沙饼) translated as Bean Paste Biscuit.
On 1948, Mr Li Fan long opened Loong Fatt Eating House & Confectionery). They only sell cakes until 1972 when they invented this famous Tau Sar Piah.
Within a few hundred meters from this shop, you can find quite a few shops selling Tau Har Piah too. But this shop still stands out from the others. Nothing beats the original!
The shop takes you back in time with all old decorations, even their faded signboard.
Before entering the shop, there was a strong smell of freshly baked pastries inviting you in.
Full stack of empty boxes ready to be filled with Tau Sar Piah.
At the shop, they have an open concept kitchen where you can see the bakers at the kitchen where the fresh pastries are freshly baked.
They only serve 2 types of Tau Sar Piah - Sweet & Salty. If you buy more than 5 Tau Sar Piah, you will get them packed in a box, else it will be packed in a plastic bag.
It's not difficult to separate the sweet from the salty, the sweet version has sesame seeds on the top.
When I brought home my box of 5 sweet and 5 salty tau sar piah, they were still fresh and warm.
The filling was similar to a mooncake’s lotus seed paste filling. They were thick but not too overly thick that will irk you after you ate half of it.
Besides the savoury bean paste, the key feature that sets Loong Fatt apart from the others is the buttery and flaky yet not fragile pastry skin. Normally from other shops, the whole piece will start to fall apart after the first bite.
When it was left out for few hours, the skin was still very crispy.
Do note the shop do not operate on Sunday and they might close early when the tau sar piah is sold out as early as 3 PM!
I would recommend buying at least a box of 10 for sharing with the family or for pleasing your mother-in-law! Never knew traditional biscuits could be so addictive.
No comments:
Post a Comment