Bakehouse

The Hong Kong-style egg tart, with its jiggly custard center and just-baked pastry crust, sits proudly on almost every local bakery’s shelves, and has done so for the better half of the past century. So for a Swiss-Frenchman to change up the recipe, and make his version an absolute hit that has queues round the block with tourists and locals alike, is no mean feat. 

This baker, Grégoire Michaud, cut his teeth in the pastry kitchens of five-star hotels, and when he launched his own brick-and-mortar, Bakehouse, he wanted to pay tribute to the city he’s called home for the past couple of decades by creating his spin on this local favorite. 

His egg tart has a flaky laminated sourdough base; its center meltingly creamy, and intensely eggy, but it’s not the only thing you should get—the pretzel croissant is satisfyingly chewy, sprinkled with just the right amount of salt, and the beef rendang pie will make your palate sing. Keep an eye out for one-off seasonal specials.