12 Best Egg Tarts in Singapore (2026)

Singapore's egg tart scene spans two traditions: the flaky or cookie-crust Hong Kong-style dan tat, and the caramelised, puff-pastry Portuguese version. This guide gathers twelve bakeries, cafes and hawker stalls across the island known for their egg tarts, from Chinatown heritage names baking since the 1930s to hawker-centre specialists and newer artisanal bakeries putting their own spin on the custard tart. Each has been checked against its own website, social media or recent reporting for current activity. Menus, outlets and opening hours change often, so treat this as a shortlist worth exploring rather than a fixed ranking, and confirm details on the shop's own channels before making a special trip.

Tong Heng is Singapore's most recognised name for the Cantonese egg tart, tracing its roots to a Chinatown pushcart in the 1930s before it settled into its current shophouse on South Bridge Road. The bakery is best known for its diamond-shaped egg tart, a shape it adopted decades ago to stand out from round competitors, encasing a wobbly, lightly sweet custard in a thin, biscuit-like crust. Now run by the third and fourth generation of the founding family, the shop says it still bakes thousands of tarts a day alongside other Cantonese pastries such as mooncakes and wife biscuits. Its heritage status and Chinatown address make it a natural starting point for exploring the city's egg tart scene.

Chinatown
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Tai Cheong Bakery built its name in Hong Kong as the shop widely credited with popularising the buttery, cookie-crust egg tart, distinct from the flakier puff-pastry style. Its Singapore arm has grown steadily since opening in Holland Village, and now runs outlets across malls including Takashimaya and ION Orchard. The brand describes its tart as a crumbly, slightly salty shortcrust base filled with a firm, smooth egg custard, and has added local twists such as a pandan version alongside the original. Because it operates as a chain, availability tends to be steadier than at single-shop specialists, making it a reliable pick when a neighbourhood bakery runs out. Confirm your nearest outlet on its website, as new locations open periodically.

Islandwide (Holland Village)
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So Good Char Chan Tang and Bakery brings Hong Kong tea-cafe culture to Singapore, and calls its baked egg tart one of its most popular items alongside roast meats and milk tea. The bakery arm describes the tart as a delicately flaky crust filled with a silky, glassy custard, sized generously enough to share. It has grown from bakery counters into a chain spanning Tras Street, Somerset, Katong and several CBD office towers, with some outlets running the full cafe menu and others as bakery-only counters. That spread makes it one of the easier specialists to reach island-wide, whether you want a quick takeaway tart or a full cha chaan teng meal. Stock at CBD outlets can run out by early afternoon.

Islandwide (Tras Street)
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Leung Sang has been baking Cantonese pastries in Singapore since 1991, and its Tiong Bahru and Chinatown shops stock two distinct egg tarts side by side: a traditional flaky Hong Kong version and a firmer, cookie-crust style closer to the Western format. The bakery says both are made fresh daily by hand, alongside Cantonese staples such as roast chicken pastries, mushroom chicken pies and egg yolk lotus seed pastry. Its Tiong Bahru shop sits on the quieter, less touristy side of the neighbourhood, which has kept it something of a locals' favourite even as its egg tarts draw wider attention online. The dual-style lineup makes it a good single stop for comparing crusts rather than committing to just one.

Tiong Bahru
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Joy Luck Teahouse is a Hong Kong-style tea cafe chain that has expanded quickly across Singapore malls since its first outlet opened in 2020, built around the trio of egg tarts, pineapple buns and milk tea. Its tarts follow a recipe the brand traces to Hong Kong's Hoover Cake Shop, offered in either a butter-cookie base or a puff-pastry shell, and the chain has also rolled out novelty versions with pricier add-ons such as gold leaf. With outlets in malls including ION Orchard, Bugis Junction and Causeway Point, it is one of the most accessible chains for trying Hong Kong-style tarts without hunting down a specialist shop. Menus vary by outlet and change often, so check current offerings before visiting.

Islandwide (ION Orchard)
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Old Seng Choong reimagines heritage Singapore bakes under pastry chef Daniel Tay, and its egg tart line-up includes a charcoal-shelled version alongside a creme brulee tart the brand lists among its best-sellers. Rather than a single flagship shop, it runs concept counters in malls and at Changi Airport, positioning itself closer to a gift and travel-retail bakery than a neighbourhood haunt. Its tarts sit alongside other tribute bakes inspired by traditional Singapore kueh and cakes, reflecting the brand's stated aim of updating old-school flavours for a new generation. That makes it a good option if you want an egg tart alongside a wider box of pastries, though the mall and airport locations suit a shopping trip more than a pilgrimage.

Islandwide (Paragon)
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Balmoral Bakery is an old-school Singapore bakery that the shop says has been running since the 1960s, tucked into a quiet shopping row in the Sunset Way area near Clementi. Its egg tart is a weekend-only item, sold alongside sugee cake and other retro bakes that have kept an older generation of regulars coming back for decades. The custard here runs a little softer than the firmer versions found at Hong Kong-style specialists, set in a relatively sturdy crust, and the shop says larger orders can be placed a couple of days ahead. Because the tart is not available daily, it suits a planned weekend trip rather than a spontaneous craving, and it rewards checking current hours before making the trip out to Clementi.

Clementi (Sunset Way)
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Ng Kim Lee is a family-run bakery that has operated near Beauty World MRT for more than 60 years, and it remains one of the more old-fashioned egg tart stops here, with a nostalgic-looking shopfront that has barely changed over the decades. Its egg tart is described by reviewers as having a thin, flaky crust and a lightly caramelised custard top, sold at wallet-friendly prices alongside the shop's better-known cheap muffins and mousse cakes. As a single, independently run shop rather than a chain, its stock is limited and tends to run out once the day's bake is gone. The old-school interior and low prices make it worth the detour for anyone tracing Singapore's disappearing neighbourhood bakeries.

Beauty World
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Mother-In-Law Egg Tart started as a home-based Instagram bakery before opening a physical counter in the Havelock Road basement cluster near Clarke Quay, with a second outlet that later opened in Jurong Point. It specialises in the Portuguese style, with a croissant-like puff-pastry shell and a caramelised custard top, and has built a following on flavours beyond the original, including versions built around orh nee, chicken rendang and ham and mushroom. The brand says every tart is handmade and baked fresh daily in small batches, which can mean specific flavours sell out earlier than the plain one. That willingness to experiment with savoury and local dessert-inspired flavours sets it apart from the more traditional shops here.

Clarke Quay (Havelock)
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Qinde is a hawker-centre stall at Whampoa Makan Place with an unusual origin story: the shop says it was started by a former engineer who spent years selling yoghurt in Yunnan before developing a Portuguese-style egg tart recipe with his wife. Its tarts are baked fresh daily in three flavours, original, chocolate and pandan, each with a crisp, layered puff-pastry shell finished with a caramelised top, and reviewers note the custard leans less sweet than many other Portuguese-style versions in Singapore. Being a small hawker stall rather than a mall chain, it keeps limited hours and can sell out on busy days, rewarding an early visit. It is one of the more affordable, distinctive picks for Portuguese-style tarts here.

Whampoa
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SL Bakehouse is a neighbourhood bakery-cafe near Jalan Besar MRT, run by two former hotel pastry chefs, Sam and Steven, who bring a combined four decades of baking experience to a small artisanal menu built around sourdough. Its best-known item is a sourdough egg tart with a black, charcoal-powder-infused shell, a striking take on the usual pale, flaky crust, paired with a custard the shop describes as soft and only lightly sweet. Beyond the egg tart, the cafe bakes sourdough loaves, baguettes and viennoiserie, with a small dine-in corner for those who want to eat on the spot. Its focus on sourdough technique rather than classic Cantonese or Portuguese methods makes it a distinctive, modern take on the egg tart.

Jalan Besar
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Madeleine's first built a following in Tanjong Katong from 1998, closing in 2024 after the building that housed it was sold, before returning in mid-2026 at Aperia Mall under a new generation of the family, siblings Zac and Vernice, with a revamped cha chaan teng concept. The reopened shop still centres on its Portuguese-style egg tart, a puff-pastry shell with a caramelised, almost creme-brulee-like top, but now serves it as part of a fuller dine-in menu including bolo buns and pork chop buns rather than as a standalone takeaway counter. Early reviews describe the tart as close to the original but not quite identical, something the new owners have been open about. Given how recently it reopened, it is worth checking current hours before visiting.

Kallang (Aperia Mall)
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