For those whom frequent East Coast Road at the side where Beach Road Prawn Noodle House is situated at, perhaps one would have noticed the new addition of Tiap Tiap along the same stretch of shophouses that houses establishments such as the outlet of Breakfast Grill and the outlet of Feng Sheng Kampong Chicken Rice & Steamboat there. Tiap Tiap might be a new establishment in the area; with that being said, these folks had been operating as an online-based business for six years prior to the opening of this brick-and-mortar store — the same folks also runs the private dining experience named The Butterfly Table that had also previously done collaborations with Cygnet by Sean Connolly at QT Singapore as part of the Singapore Food Festival. Tiap Tiap has also previously had pop-up stints at Takashimaya Food Hall — currently in its soft launch stage, Tiap Tiap does offer a curated line-up of their offerings in-store; there are limited dine-in seats here where patrons can enjoy sliced chiffon cakes and cream cakes and pair them up with beverages in store. Apart from cakes, Tiap Tiap also retails whole tarts, as well as bottles of Kaya and Sambal, Muah Chee and tubs of Keropok in the store currently as well.

One of Tiap Tiap’s most notable offerings would be that of their Ondeh Ondeh Cake — despite not being listed on the menu to be available in sliced format, one can check in with them at the counter to see if there are any slices of the Ondeh Ondeh Cake available. Though not being mentioned in the menu, the online ordering platform at Tiap Tiap’s website does mention that the Ondeh Ondeh Cake comes with whipped cream, grated coconut and Pandan — all that whilst replicating the Peranakan dessert in cake format. We did originally expect the cake to be a bit heavy to have considering our previous experiences with other iterations of Ondeh Ondeh Cake elsewhere; that being said, it does seem that the folks at Tiap Tiap uses their Pandan Chiffon Cake as the cake to form base of the Ondeh Ondeh Cake — the cake layer is light, fluffy and springy; all that whilst wafting of a Pandan fragrance that perfumes the taste bud. The fresh whipped cream also does carry a light texture which was consistent with that of the chiffon cake, making the cake especially easy to have whilst binding all of the elements of the cake together; the Gula Melaka-infused grated coconut adding a light hint of earthy sweetness that replicates the flavours of a typical Ondeh Ondeh without being overly sweet. Definitely a cake that would go well to be paired with a cup of coffee or tea on the side for a dainty afternoon tea break!