I have not had anything here apart from the empanadas, but I have pretty much tried them all and would like to say that they are excellent (although some better than others)!

While the empanadas are not exactly the sort you would find in South America, they are rather different look-wise and taste-wise from their Msian/Spore equivalent -- the curry puff. As they are baked, I would imagine that they are also different calorie-wise.

These tiny pastries do not look the most refined but sure pack a punch in your mouth, especially the chicken and beef ones. The reviewer who compared it to a calzone was spot on: the flavours are rich and tasty (albeit not entirely Italian), and just spicy enough to pack a small wallop per bite.

I also enjoy the humitas one, which is a creamy filling with corn and (I think) barley accentuated with pepper; this one is especially delicious straight out of the oven, although its flavours are subtler than the beef and chicken. This may just be my favourite, actually. If you like onions, the onion and mozzarella empanada is gooey with cheese and chock-full of onions.

In the end, I'm not much of a food reviewer, but these tiny Argentinian pastries one compelled me to write a review; I eat empanadas so regularly (3-4 times a week), the auntie who sells the empanadas and I are friends now!

Must tries: Beef empanada, oyster popiah
At Tanglin Halt Food Centre, Guan Ruying, is serving Argentinian snacks instead of her local Singaporean snacks. Having taken lessons from local chefs while holidaying in Argentina, she returned to Singapore with the intention of introducing South American cuisine to the heartlands.
Like most of the stalls at the food market, Guan’s is simple – she has a fridge and a display in the front. It takes a second look to realise she’s peddling empanadas, and those of unconventional fillings.
The stuffed pastry is native to many Latin American countries. The name comes from the word ‘empanar’ which means ‘to wrap in bread’. Guan fills her fragrant empanadas with beef, chicken, ham and mozzarella, or mushroom and mozzarella ($1.30 each) and bakes them instead of frying.
Our pick, the piping hot beef empanada is filled with spice-marinated beef, hard-boiled eggs and diced onions – a combination similar to the curry puff, but meatier. The baked chewy dough is plainer in comparison, thus healthier.
However the mushroom and mozzarella is disappointing – it lacks the spicy punch that the beef version offered, and the filling was sparse.
Not content with just resting on pockets of dough, Guan also sells pizzas ($10 for 8-inch pizza), cream soup ($2.50), oyster popiah ($1.30 each) and panna cotta ($3).
She bakes her pizzas individually, each taking around 10 to 15 minutes to rise. While we weren’t able to try the pizza, we tried the oyster popiah, essentially a deep-fried spring roll filled with chives and oysters that resembles a Shanghainese pancake in taste and texture.
As for the panna cotta, it’s okay to give it a miss – we found it overly sweet.

I think that the food here is tasty. A food which comes from Argentina is pretty rare in Singapore, i recommend hungrygoers to try it if you're curious about latin/western food. In fact some ingredients are bought in from Argentina, somewhere far awayyyyyyyyyy.

I recommend to try beef, chicken and humita empanadas. They are my favourite.