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.
This Peranakan confectionery has been dishing out kueh from the 1940s like the multi-coloured rainbow lapis and Pink Fairy, a pastel pink coconut cream atop an azuki bean layer. But home into the kueh salat ($1.50) – it makes for a rich bite as the creamy kaya custard on top melds with the glutinous rice below. In true Nyonya style, the rice is coloured blue by the blue pea flower, which also lends it a faint fragrance.
Ji Xiang Confectionary has been making tradional handmade Ang Ku Kueh since 1988. Classic flavours include Peanut and Salted Bean filling for 70 cents a piece, while those slightly more adventurous can opt for more exotic flavours such as Durian.
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.
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, starting from $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 a 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 Confectionery. The 63-year-old bakery’s well-loved butter cakes sell out fast so go early to avoid disappointment.