Traditional Chinese pastry, made the way it was
Flaky spiral pastry around a savoury mung bean and shallot filling.
The sweet version, with a smoother, lighter bean paste.
A thinner, crisper cousin of tau sar piah, baked until the layers shatter.
Hand-cooked white lotus paste in a stamped baked skin. Seasonal.
Two salted egg yolks, the way most people still want it.
Chilled snowskin in four flavours — pandan, taro, black sesame, yuzu.
Crumbly hup toh soh with toasted walnut. A Chinese New Year fixture.
Tau sar piah, tampoi and walnut biscuits in a printed tin.
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