Tong Heng Confectionery (Chinatown)

Tong Heng 東興 is probably one of those names that is likely to be quoted if one were to mention anything about Egg Tarts in Singapore — a brand that is proudly established in Singapore with a heritage that spans across multiple decades, Tong Heng is a time-honoured brand that is celebrating its 90th anniversary this year. Still being a family-run business, Tong Heng operates two (2) locations in Singapore — a takeaway kiosk in Jurong Point, and its better-known Chinatown location that has a dine-in space for its patrons. Have been passing by the establishment noticing the availability of an all-black egg tart for a while; whilst perhaps best known for their Egg Tarts for the longest time, Tong Heng isn’t particularly known to release limited time-only runs or flavour variants of its egg tarts with the exception of their Coconut Egg Tart that is usually sold alongside their Egg Tarts — so the availability of the Charcoal Egg Tart did catch up a little bit by surprise and piqued our interest enough to make a mental note to give it a go.

Still in the iconic diamond shape that one would associate Tong Heng’s egg tarts to be like, the Charcoal Egg Tart is a little bit of a late boomer since the “charcoal-infused everything” trend has come and gone a few years ago; the only few establishments still sticking to the trend seemingly being Min Jiang Kueh establishments such as the likes of Munchi Pancakes that offered pancakes with charcoal-infused Min Jiang Kueh. Said to be a Chinese New Year special, the Charcoal Egg Tart is still available in-store when we made our visit in March 2025; also a little late with Chinese New Year having passed for quite some time. The Charcoal Egg Tart does come with a Sea-Salt Kaya filling within — whilst sounding a little strange, it becomes rather apparent that they are going for the black-gold aesthetic here as one gets into the core where the Sea-Salt Kaya is. Unlike the usual Egg Tart, the Charcoal Egg Tart is served at a temperature near chilled; the sweetness of the egg curd has also been tweaked to ensure that all else doesn’t get too sweet with the inclusion of the Sea-Salt Kaya that whiffs of a slight hint of Pandan and coconut — all that without being a soft, saltish note for some contrast. The tart base still retains the crumbly, cookie-like feel of Tong Heng’s original Egg Tarts which brings a familiar texture whilst incorporating a modern fusion in terms of flavours. Considering how rare it is for Tong Heng to release something like this, this should be rather worthy of trying for those whom are avid fans of the heritage brand.

A store which need no introduction. After all the egg tart I have tried, this is the best egg tart. Tai Cheong might have the cookie skin which I like, egg is the most important so Tong Heng win one over on this point.

A different type of tart than their classic egg tart. The coconut tart ($2.20) has lots of real coconut bits in it compared to other coconut tart outside and does not have artificial flavouring.

I would say it is not bad but I still prefer the traditional one.

Famous diamond-shaped egg tarts with wobbly smooth egg custard filling. The crust comes with light layers of buttery pastry with a nice thin crisp. Perfect for a teatime snack 》$1.90/pc

Oops reviewed this before but here’s an updated review. Got them freshly baked this time, crust was crisp and flaky, egg custard was silky smooth and yummy, not overly eggy. One of the nicest egg tarts in SG! This and taicheong are my favs (but taicheong uses a buttery cookie crust so it’s a different style).

If you’ve tried this but find it meh, I urge you to toast it / eat it freshly baked. It makes all the difference! I’ve had both tongheng & taicheong egg tarts that made me question my rankings but that was because it was soggy after having kept it overnight :p

Their famous egg tart is always good! The char siew puff was not memorable.