This confectionary shop was founded by Cantonese pastry chef, Kwok Khim Wai, in 1950, and is well known for its traditional Cantonese-style pastries. Kwok’s recipes have since been passed down to second-generation members of the family, including his youngest son and oldest daughter, who took over the bakery in 1992. Today, its pastries are still crafted from scratch and follow traditional artisanal techniques, taught by Kwok himself.
 
Its mooncakes are highly popular, especially during the Mid-Autumn Festival, due to their authentic taste. Traditional flavours are available like the ‘kum toy’ mixed nuts mooncake, a savoury nut-based treat stuffed with roasted nuts, herbs, and shredded cured ham. The decadent treat offers a myriad of textures and flavours, from crunchy nuts to fragrant ham.

Tai Thong Cake Shop, 35 Mosque Street, S(059513), +65 6223 2905

On top of decadent cakes, this homegrown brand also serves up delectable pastries and mooncakes—and has been doing so for over 37 years. Here, its sweet creations are handmade using traditional family recipes. Try the classic lotus paste with salted egg yolk mooncake, a treat filled with smooth and silky lotus paste and encased in a thin pastry. Traditional wooden moulds are used to shape each parcel into its iconic shape. Vegetarian-friendly mooncakes are also available, like the vegetarian baked skin assorted nuts mooncake. A classic favourite among many, this treat sees walnuts, almonds melon, and Chinese candied citrus strips wrapped in a thin pastry.

The Pine Garden, 529 Ang Mo Kio Avenue 10, 01-2369, S(560529), +65 6457 6159

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While this Hainanese bakery was founded almost 70 years ago, it only started making mooncakes in the 1980s and has been doing so ever since. Specialising purely in Chinese New Year goodies and Mid-Autumn Festival mooncakes, the bakery has been known as one of the leading local stalwarts in the traditional pastry scene.
 
While traditionalists can go for the Cantonese-style white lotus paste double yolk mooncake, fans of Hainanese-style mooncakes can revel in the pepper salt crispy mooncake. The treat is made using the same traditional recipe since its establishment and features a flaky white crust filled with an aromatic blend of dried fruit, nuts and spices. The result is a bite filled with various textures, from chewy fruit to crunchy nuts.

Amethyst Pastry & Cakes, 524A Jelapang Road, S(671524), +65 9733 6091

Poh Guan Cake House was founded in 1930 by Chan Kim Ho, who had learned pastry skills from various pastry masters across different dialect groups. So, it’s no surprise that the confectionary houses a variety of pastries ranging from Cantonese mooncakes to Teochew ones.
 
Old traditions are kept at this bakery—its pastries are painstakingly made by hand using traditional recipes from the 1930s. Its traditional Cantonese mooncake remains a favourite and comprises creamy lotus paste wrapped in hand-kneaded dough. It’s pressed into specially made moulds and baked until golden.

Poh Guan Cake House, 531 Upper Cross Street, 01-57 Hong Lim Complex, S(050531), +65 6534 0136

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