You don’t have to travel to Penang for your tau sar piah fix: Ghee Hiang, a famous Penang pastry shop, will be here in Singapore for a limited time! These Chinese pastries will be available in limited quantities at all five Penang Culture restaurants across the island, from 24 March 2024 onwards.
Image credit: Sharon Tan
In case you didn’t know, Ghee Hiang has been around since 1865, which makes the brand over 160 years old!
At Penang Culture, fans can expect four best-selling biscuits from the brand: tau sar piah, beh teh saw, heong piah, and phong piah. According to an exclusive story by The Straits Times, their Mini Tau Sar Pneah will be one of the items on sale. It’s slated to be priced at $13 for a box of 16 pieces—a huge markup from what it’s being sold for in Malaysia (RM 12.90/~S$3.70).
Image credit: Ghee HiangÂ
Another item that’ll be on offer is the Phong Pneah ($11.50 for five pieces), starring a flaky, off-white pastry filled with molten maltose. This differs slightly from Hneoh Piah ($13 for 16 pieces), a smaller pastry that comes with a brown sugar filling, and Beh Teh Saw ($12 for five pieces), which comprises a sticky centre that’s sweet, savoury, and flavourful altogether.
Besides the pastries, you can also shop the brand’s Pure White Coffee (price TBD)!
Pen down 24 March on your calendar, as that’s when Ghee Hiang pastries will be sold across all five Penang Culture outlets: NEX, Compass One, JEM, VivoCity, and Changi Terminal 1. Quantities are limited and we don’t know how long this collaboration will last, so make sure you act fast!
In related Malaysian food news, Soon Huat (JB) Bak Kut Teh has opened at one-north! Also known as Shoon Huat, the JB brand was founded in 1975 on Jalan Sutera Satu, and has since become one of the most famous names for Malaysian-style bak kut teh.
We’ve also covered DaCheng Lok Lok, a popular lok lok chain from Malaysia that has made its way across the border by opening an eatery in Tai Seng.
Website | Full list of outlets
Penang Culture and Ghee Hiang are halal-certified.
Featured image adapted from Ghee Hiang and Sharon Tan
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