After 13 years at Eng Hoon Street, Tiong Bahru Bakery unveils a fresh look with new creations

It’s the local bakery we’ve grown up with — one that we’ve watched grow over the past 13 years. By now, most of us know Tiong Bahru Bakery, or at least recognise its once-iconic dark green shade.

The story began right in the heart of Tiong Bahru, at Eng Hoon Street in 2012. From that maiden shopfront, it has since grown into a household name, with 19 outlets across Singapore. Earlier this year, the brand went international with its first outpost in Manila.

On September 26, the Eng Hoon Street flagship reopened with a new look — redesigned, refreshed, and ready for its next chapter. 

Fittingly, the bakery’s birthplace is now the blueprint for the brand’s future. The tweaks you see here will gradually be rolled out across the island, to its other outlets.

And the evolution doesn’t stop at the interiors. Tiong Bahru Bakery is introducing new drinks, pastries, and even a soft-serve. These will eventually make their way across its other outlets, so there’s plenty to look forward to.

We’d say: It’s a rather exciting change.

A brand new look and experience

The difference hits you the moment you step inside. The space feels warmer, brighter — with wood accents, bold graphics, and playful touches that make it both modern and welcoming.

It carries that neighbourhood charm the brand has always stood for — a nod to its roots in the cosy Tiong Bahru neighbourhood. It is also a space that feels comfortable to linger in.

One of the more striking changes is the grab-and-go setup. Instead of ordering over the counter, you’re free to wander, browse, and take your time choosing your pastries.

It changes the experience of being in the bakery. It might be the sense of freedom that comes with choosing for yourself, or simply the more personal act of picking out your own pastry — and it’s a layout that many of us already enjoy, and associate with picking out breakfast buns at your void deck bakeshop.

What’s new with the selection

Among the new pastries, the chicken meatball marinara Danish ($8) really stood out to us. Flaky, golden layers cradle plump chicken meatballs in a rich marinara sauce — hearty and savoury enough to pass off as a light lunch.

For something more indulgent, there’s the mango sticky rice danish ($7.50). Inspired by the Thai dessert, it layers buttery pastry with glutinous rice and juicy mango slices.

There’s an interactive element to it — a tube of coconut cream you squeeze yourself. It’s a playful, tasty creation.

The raspberry and vanilla cream ribbon ($7) is another pretty addition — a delicate pastry dusted with icing sugar. Don’t let its appearance fool you, though. It hides a generous filling of raspberry jam and silky vanilla cream. Pretty on the plate, but also a sweet pick-me-up.

And here’s a fun surprise: The kouign amann soft-serve ($5.50) — the very first of its kind in Singapore. It comes in a creamy vanilla soft-serve topped with caramelised kouign amann crumbs — a frozen twist on the bakery’s cult favourite.

The new drinks do not miss

The new drinks are just as noteworthy as the pastries.

The banana caramel latte ($8.50) quickly became a favourite. It is sweet and bold, and certainly banana-forward, balanced with espresso, milk, and a hint of salted honey butter, and finished with a topping of whipped cream and crushed peanuts.

It’s nutty, decadent, and a sure-fire pick-me-up for banana fans.

The dark cherry matcha ($8.50) is smooth and creamy, with the earthiness of matcha balanced by just the right touch of cherry — fruity and not overpowering.

The Eng Hoon flagship feels like a new chapter for the brand and the experience of the bakery itself. The space works well as a cosy spot to work or catch up with friends, and the new pastries and drinks give us even more reasons to return.

If you’re curious about the revamp, this is the place to see it first — and to taste what’s coming next before it hits an outlet near you.

This was a hosted tasting.

For more ideas on what to eat, read on KFC’s collaboration with the adorable Butterbear and our visit to the exquisite Michelin-starred Jag Restaurant.