Looking for Bread Pastry Cake places?

mochi nice but somehow the peanut butter does go together well

I don't remember its name. It's shaped like a donut, has nuts and lots of chocolate.

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Dropped by the favourite coffee spot and it is always exciting to see how they have been offering some bakes that are not part of its usual line-up of the late. Skimmed through the menu and managed to find the Scallion & Cream Cheese Filled Donut during our more recent trips there — whilst Brawn & Brains Coffee had been serving up different variations of their donuts featuring quite a good selection of flavours, most of the flavours do seem to surround around more sweet and dessert-y flavour profiles. The offering of the Scallion & Cream Cheese Filled Donut pretty much stood out to us quite a fair bit as such; this being a savoury donut that is unlike the other flavours that they have been offering thus far.

The Scallion & Cream Cheese Filled Donut takes the form of a Bomboloni which is the Italian-style filled donut — very much the same as what one would expect out of their other variations of donuts here. With that being said, considering how the Scallion & Cream Cheese Filled Donut is a savoury item, the donut itself does come rolled in less sugar crystals and only on the underside. Digging into the donut, the donut comes well filled with cream cheese — the cream cheese carrying a smooth, luscious and creamy texture while not being too heavy with the slight tang and the hints of dairy. The addition of scallions provided an extra note of flavours — the fillings of the donut can be described to taste like something pretty similar to sour cream and onions; all that while the donut remains all fluffy and light. Not usually a fan of savoury donuts and we would probably still find ourselves craving for the Kaya-filled donut more the next time we are going for a donut here, though this version of a savoury donut still works out very well for those looking for savoury donuts out there.

($8)

($26)

($29) opt out for no spicy. I felt that it was quite jelak as sweet and oily aftertaste. I kinda regretted to order less spicy to balance the taste.

($8) opt out for skim milk. I felt that it was quite sweet aftertaste and not much bitter taste. A lot of people was doing matcha cream drink before moving on to strawberry matcha drink lol as I remembered this trend switch very fast.

($7) a lot of people said that its nt that nicer tbh bc of too much grainy texture in matcha. But I think that too much order for matcha last month at one go hence the manpower was not that there. I just felt that it's best for letting the hype die first before heading down for best experience. The staff recommended to order hubei instead of fukuoka because they went out of stock. tbh I just felt that it's strong bitter taste and quite balanced texture between matcha and milk.

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.

I recently visited SL II for the first time and was excited to try their baked goods. I opted for the Walnut and Chocolate Chip Muffins and their Coconut Tarts.

The Coconut Tart was an absolute standout for me. The filling was incredibly fluffy, soft, and had a delightful fragrant flavor that really impressed me. It’s rare to find a coconut tart that balances texture and taste so well, and this one definitely hit the mark.

As for the Walnut and Chocolate Chip Muffins, they were equally enjoyable—soft, moist, and aromatic. It’s clear that SL II knows how to bake muffins right.

(Iced - $8.90) I opt out for less sugar as I wanted to try cremu (cream) w/o matcha taste before mixing it together. I would want to say that their quality for matcha was not that bad as I thought of. Matcha was quite strong bitter taste before mixing it together. But the cremu (cream) was quite plain and light in taste and flavour tbh. Finally clear my food wishlist since last year.