Here is a short sweet story to help you deal with the Monday blues. The Tiong Bahru Galicier Pastry Bakery has been there on Tiong Bahru Road for a long time. It is a bakery that makes and sells nonya kueh and other local traditional cakes and cookies. This is a shop that never fails to bring a smile to our faces and a thousand unnecessary calories to our bodies.
Tiong Bahru Galicier Pastry Bakery is now run by their fourth generation owners. They have been making these cakes since 1970s. For more information, this website contains some useful information on its history: Kitchen Society
Once inside the shop, we were surrounded by shelves and stacks of cakes and Nonya kueh of all shapes and sizes on display. The decor had probably remained the same since they opened in Tiong Bahru.
These jars of cookies are popular at any time and even more so as Chinese New Year approaches.
There are too many things on display. We only focus on those we really like. The steamed tapioca ($0.70) has a nice tapioca taste and texture.
The freshly made pandan tapioca ($0.70 each) and kueh kosui ($0.80) are both nice and soft with a coating of coconut shaving.
Their ongol-ongol or ongol-ubi, another version of soft cakes made with tapioca starch, comes in different colours. Each piece costs 70 cents.
Who can resist these egg tarts?
They have good coconut tarts too. The pastel coloured steamed cup cakes look tempting as well.
Their Kueh Dar-Dar ($0.80 each) with soft crepe skin and delicious rock sugar & coconut filling is a must-try item.
The Putu Ayu, steamed coconut cup cakes, looked really beautiful and cost $3.80 for 5 pieces. Putu Ayu is usually white and green. Galicier’s version is green white and brown, because they added gula Melaka to half of the grated coconut layer at the top. The taste of this is very good.
Ondeh Ondeh costs 60 cents each, a bit cheaper if bought in a box of five. Be very careful when eating these things. Do not bite into half as the liquid gula Melaka centre will burst out. Eat it whole and bite gently – be careful not to choke on these balls.
Now we show you the things that we ended up buying and eating at home.
The ongol ongol – coated with coconut shavings and made with tapioca but softer and sweeter than the steamed tapioca was really good with a cup of strong espresso.
There are not that many traditional confectionaries left in Singapore. It is good to have Tiong Bahru Galicier Pastry Bakery offering an extensive range of old school kuehs and cakes, and even better that their freshly baked products are delicious and reasonably priced. If you are not on a diet, the Tiong Bahru Galicier Pastry is a must visit place.
Tiong Bahru Galicier Pastry Bakery
Blk 55 Tiong Bahru Road #01-39 Singapore
Tel: +65 63241686