Chin Mee Chin Confectionery

Chin Mee Chin has long been a breakfast institution. After closing for some two years, the old-school bakeshop is finally ready to welcome back diners today. Breathing new life to this heritage business is the pastry chef Maxine Ngooi from the Ebb and Flow Group, who is also responsible for the sweet treats at Tigerlily Patisserie located just a few minutes away.

Those craving for a taste of nostalgia will be happy to know that the menu, and even the interior, remains largely the same. Even the original address is retained, and the menu is a delightful showcase of childhood flavours and timeless bakes. Walking into the new Chin Mee Chin feels almost like entering a time capsule: those familiar with the original will recognise the old-world floor tiles, accompanied by similar dining tables and chairs.

Expect to find buns, toasted over charcoal grill just like the yesteryears, then slathered with its signature kaya spread ($2.20). Or relish in familiar finds of plain ($1.60) and chocolate ($1.80) cupcakes.

New additions have also been added to the menu, though the flavours remain rooted in tradition. Hae bi hiam buns ($2.20) pack spice and umami in every bite, cream horns ($2) are piped with smooth vanilla cream, and fluffy chiffon cake comes sweetened with gula Melaka ($2.20). Outside, the new Chin Mee Chin also comes filled with more alfresco seatings, and even spots a colourful retro-style mural.