The old-school bakery, which was supposed to open earlier this year, had to push back its grand opening due to the coronavirus pandemic

This story was first published on July 7, 2020, and updated on September 14, 2021.


It was announced early this year that renowned confectionery Chin Mee Chin, which shuttered for good in 2018 when the original owners retired, was being revived under lifestyle brand Ebb & Flow Group. However, due to the ongoing coronavirus pandemic and the continuous spike in Covid-19 cases, the much-awaited opening had to be delayed multiple times.

The long wait is finally over as Chin Mee Chin will open its doors tomorrow (September 15). Its location is at its original space in Katong and the kitchen is helmed by executive chef and co-owner Maxine Ngooi, who also runs Tigerlily Patisserie.

It is indeed an honour for the young chef to lead the Chin Mee Chin pastry team, who recalls how as a young child, her family would visit the bakery every weekend and would feast on their signature eggs and kaya toast for breakfast. “It was so ingrained into our routine,” she notes, adding that the bakery has been an important part of “our social fabric of, not only for me and my family but also for other families”.

That said, Ngooi admits that there is a lot of pressure in taking on such a well-loved and iconic brand. “The expectations are high from the legions of loyal customers anticipating the relaunch,” she shares, which is why they want to preserve the traditional baking techniques and original flavours that regulars have come to love. At the same time, they want to cater to a new generation of diners by complementing the signature bakes with contemporary offerings.

Alongside classics such as kaya toast, custard puffs, luncheon meat buns and Swiss rolls crafted following the original recipes, Ngooi will also offer the likes of peanut butter and chocolate tart, comprising a brownie crust layered with a cheesecake and brownie butter, and cheesecake brownie. Apart from these, she will also reintroduce Pang Susi, a Eurasian delicacy of pillowy bun stuffed with aromatic minced meat that was also part of the Chin Mee Chin menu a couple of years ago.


Chin Mee Chin | 204 East Coast Road, Singapore 428903