Tong Heng (Jurong Point)

We ❤️ this delectable diamond-shaped egg tart from Cantonese pastry shop — Tong Heng featuring a wobbly egg custard made with egg yolk and sugar syrup, nestled in a crispy and flaky crust made with l.a.r.d. 😲

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Wobbly egg custard is housed in a crusty and crispy crust, Tong Heng @tonghengsg iconic melt-in-your-mouth diamond-shape egg tarts, my personal favourite.

Those who stay in the West and if you want to get it, they do have one outlet at Jurong Point.

Very strong eggyness, almost having a little bit of stench. The custard was almost liquidy and very sweet, but it's ok because it's a thin layer, and the ratio works. The crust was flaky but not too crispy

Very eggy taste, and not so sweet. Tart is crispy and buttery and mild savoury. Totally complement the soft sweet filling.

The best egg tart. Flaky egg shell with a bit of char at the bottom. Egg custard just dissolved on the tongue. Unbelievable.

Filled with soft and mildly sweetened egg custard, Tong Heng Confectionery’s Egg Tart is one of my family’s favourite and we would often get a box of six when we pass their outlet at the basement of Jurong Point. Their signature buttery crust resembles a flaky puff pastry yet it is slightly crumbly like a short crust. A sensible shape, the distinctive design allows you to start as well as end with the nice crunch of the pastry and wobbly custard in every bite. Priced at $1.70 per piece, it isn’t cheap but well worth it after you get a whiff of the eggy-buttery fragrance and especially so when they are warm and straight out of the oven.