Cover Tiong Bahru Galicier Pastry/Facebook

Since the 1970s, the old-school bakery has been attracting gourmands across the island with its traditional kuehs and bakes

Growing up as a foodie in Singapore often meant queueing up for hours at old-school bakery Tiong Bahru Galicier Pastry for a taste of its traditional kuehs and local bakes. Sadly, those days will be soon over as the fourth-generation, family-run business has announced that it will be closing its doors for good sometime in June or July of this year.

Unlike most businesses that have closed in the past two years, the reason is not due to the coronavirus pandemic. A representative for the family told AsiaOne that her father, Tan Yong Siang, 69, has expressed his desire to retire. Tan took over the business from his father, who set up the shop in the 1970s.

Since then, it has gained loyal fans for its traditional nonya kuehs and other bakes, such as putu ayam, kueh dadar and kueh salat. One of them is Tatler friend Cheryl Wee, who raved that the kueh dadar here is “very special” and the filling is “not your usual brown gula melaka” in our video series, Tatler Tours.

Don’t miss: Tatler Tours: Cheryl Wee Takes Us Around Tiong Bahru | The Best Food, Activities and Spots

It is hard to say goodbye to an institution such as Tiong Bahru Galicier Pastry. Thankfully, we still have a few more months to enjoy its signatures before it shutters for good. Before you head out to the bakeshop, here are some local treats worth the visit.

1. Putu Ayu

2. Ondeh Ondeh

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