Daily: 8.00am - 7.30pm
Located at Sago Street, Leong Sang Hong Kong Pastries is a pastry retail shop that is famous for their specialty egg tarts. They have another branch located at Jalan Membina.
Me and husband have always been in love with Liang Chen Mei Dian (良辰美点）'s wife's biscuits since a friend who lived in Chinatown intro-ed me to them many years ago. As my husband does not stay in Singapore, normally I will buy 10 or more at one time and we will keep them like treasures in the fridge for a long time.
One time my mum decided it's too far away to go to Chinatown just to buy wife's biscuits, so she bought wife's biscuits from many different bakeries and my husband ate all of them but none was as good as your store, and again we kept your wife's biscuits like treasures in the fridge.
Recently when I called, I was told that you have stopped making wife's biscuits, and I was soooo disappointed I thought of asking the lady again and again "really? can't make any more?" (but I didn't).
I googled "best wife's biscuits in Singapore" and Tong Heng came up.
Tong Heng's wife's biscuits are priced at $1.30 or 1.60 each, compared to yours at $0.80 each, and they don't taste as good as yours.
Here's my review:
Skin: I was disappointed with Tong Heng's when I took my first bite and most of it was flour/ skin. The flour/skin was powdery and didn't have much flavour. The filling was just a bit, not much. If they want to cut on the filling and put so much flour/skin in their biscuit, then they should make the flour/skin more flavourful or not so powdery right? I felt like I was eating talcum powder.
In contrast, LCMD's have a lot of filling so even the first bite you will already have gotten to the filling.
Yes, both LCMD and TH's skins are flaky, but due to TH's being so powdery, you don't really enjoy the skin being flaky. LCMD's skin is soooo much stronger and I would eat every crumb of it.
Filling: I was pleasantly surprised when I got to Tong Heng's filling (FINALLY, cos had to get past a couple of bites of powdery skin/flour first). It was smooth, not too sweet, and very nice. Tong Heng's winter melon filling was in fact smoother than LCMD's and had a nice fragrant after-taste to it. But filling too little.
LCMD's filling is a bit sweeter but also not too sweet (up to your own preference, but I prefer LCMD's sweeter filling). Due to LCMD having more filling, you can feel the nice texture of the filling as you are eating it (a bit like eating those soft gummies or mochi, a bit springy but soft.) If you put it in the fridge/freezer then you microwave it when you want to eat it, LCMD's wife biscuits comes out perfect every time like they just got out of the oven..yums.
Price: TH's retail for $1.30 or 1.60 EACH if I remember correctly. Compared to Liang Chen Mei Dian's which sold for $0.80 each.
Summary: My husband who is a wife's biscuit crazy fan, is not crazy about Tong Heng's due to the huge percentage of powdery skin over filling. He wasn't too pleased to know that LCMD doesn't make the awesome biscuits anymore.
Leung Sang, please continue to make wife's biscuits for all to enjoy! They are the best and very fragrant. And I won't have to hunt for another place who can match your wife's biscuits.
Unfortunately I don't have pictures of your fabulous wife's biscuits else I would have posted them here.
yesterday, i went in search of leung sang's egg tarts with high hopes, since it was featured in makansutra, but was sorely disappointed. the crust is very crispy and thick, but the egg custard left a lot to be desired. there wasn't enough custard to balance the crust, and the custard was quite tasteless. i may be too used to sweet egg tarts, but i was also not impressed by the fact that half of the custard was hardened and tasted rubbery. after a few bites i decided it wasn't worth the calories despite the crust, and crossed the road to tong heng instead.
their po lo bun isn't too bad when heated up, but could do with a little more of the pineapple crust.
This is my personal favorite egg tart in Singapore, and cheaper than the diamond egg tarts at Tong Heng too. This egg tart also comes at a cheaper price than Tong Heng at $0.90 per piece, compared to $1.30 at Tong Heng.
The wonderful crust and the not too sweet egg custard blends together to give the ultimate balance. And when eaten with some hot tea si, one could imagine being in Hong Kong having the egg tart and Hong Kong's silk milk tea.
However, I must clarify that this egg tart's egg crust is different from the one at Tong Heng. Leung Sang's one is flaky and peels off layer by layer, while the one at Tong Heng's is a hard diamond crust. Both are nice in their own ways, but for the ultimate taste for value combo, this makes Leung Sang's the best egg tart in Singapore.
If you are visiting the Chinatown branch one day, you're in luck coz both Leung Sang's and Tong Heng are just about 50m apart and you can sample both. This shop has 2 other branches in Tiong Bahru and near Kuan Yin Temple (Sima Lu).
Though my favourite in Singapore, it still does not beat the best egg tart in Hong Kong (the one at the Central old shophouse).