This Singapore legend looks more like an aunt’s cosy house than a bustling cake business. Don’t be fooled by the basic shop exterior or how simple the signature chocolate cakes look – these fudge cakes have a legion of fans and must be ordered a week in advance. A hit across generations in Singapore, the sole outlet of Lana Cakes in Greenwood Avenue has been in business for over five decades with no plans of expanding.
Here's a classic Singapore rivalry story: Lana or Vicky’s? When it comes to the traditional no-frills chocolate cake in Singapore, it always comes down to these two. It really is a matter of preference – Vicky’s chocolate fudge cake is rich in flavour and doesn’t skimp on the chocolate while Lana’s classic cake is a more well-balanced offering. Meh about chocolate? Vicky’s has other cakes as well.
This OG kopitiam has been a breakfast institution for generations. Nothing much has changed over the years: it’s still toasting kaya buns over a charcoal fire and using a sock to pull kopi. Even the interior has remained the same. The kitchen occupies half the shop, giving the aunties who run the show ample space to bake. Every 15 minutes or so, you’ll see one of them emerge from the back to put out a tray of freshly baked cupcakes. So if you ever see a batch of chocolate cupcakes, grab them before they’re all snapped up by bulk orders.
The menu is limited but so what? Old timey favourites like super soft swiss rolls, walnut cakes and Pandan chiffon cakes are the star attraction here. But if you have to leave with one thing from the store, it has got to be the Kaya swiss roll. Unbelievably soft and generously slathered with homemade delicious kaya, these treats are super affordable at $8 a roll.
Opened the year Singapore gained independence, this old-school bakery is all about nostalgia. Count on them to stock some classic treats like sponge cake with hand-piped buttercream roses, hot chicken and beef pies, rum balls, cream horns and custard puffs.
Go crazy with the selection of old-school nyonya kueh and traditional treats at Tiong Bahru Gallicier. From ondeh-ondeh (glutinous rice balls with gula melaka filling) to lemper udang (a savoury sticky rice roll filled with spicy dried shrimp), you can also add classic pandan cake, assorted chiffon cakes, tarts, cookies and pastries to your basket.
This family-run confectionery dates back 55 years and gives a nod to the good old days with its retro-tiled floor and antique cabinets. Egg tarts, bite-sized muffins and tau sar pia are among the Teochew-style pastries churned out fresh daily at Ng Kim Lee Confectionary. The 63-year-old bakery’s well-loved butter cakes sell out fast so go early to avoid disappointment.
Made from recipes handed down from a granduncle who used to work under the French baker from G.H. Cafe at Battery Road in the '50s through the '60s, the pastries done the '50s way at this spartan café sell are morsels that take you back in time. Everything from butter cake to bostock and macaroon tarts are handmade the same way the third-generation owner's granduncle did when he opened a kopitiam bakery on Orchard Road, and localised the recipes he learnt. There is also the ever-popular kaya toast served throughout the day with local coffee and tea.