Get Old-School Coconut Tart And Sugar Doughnut Under $1.50 At Old Airport Road

Jia Mei Bakery is an old-school bakery in Old Airport Road

Old-school bakeries such as Sembawang Confectionery and Big Bakery are a rare find these days, so when we heard of Jia Mei Bakery, we knew we had to cover them. This small bakery at Old Airport Road Food Centre specialises in old-school bakes and treats—think coconut tarts and sugar doughnuts—all at affordable prices.

Everything, except for the pre-packaged loaves on display, is made on-site at the humble hawker stall. In the morning, you can expect to find a small selection of bakes, namely Egg Tart ($1.40), Coconut Tart ($1.40), and Sugar Doughnut ($1.30). While we were there, there were a few mini loaves of Banana Cake ($2.40) and Marble Cake ($2.40), too.

Aunty bakes them all in the morning, in small batches due to space constraints. While we were there, we saw rows of bread proofing at the stall. She mentions that the buns are usually only available in the afternoon, from around 12pm onwards, as they take a longer time to prepare.

The classic Sugar Doughnut is a must-get. This old-school treat features a light and fluffy doughnut coated in sugar.

The doughnut itself is pillowy soft with a slightly chewy middle, contrasting well with the crunchy sugar crystals.

Those who enjoy tarts with a crispy shell will love the ones at Jia Mei Bakery. The Egg Tart comes with a cookie-type crust and a generous amount of smooth egg custard.

The Coconut Tart is equally popular; this snack sees the same crispy crust filled with toasted coconut that’s fragrant and not too sweet.

Don’t sleep on their Banana Cake too. You get a sizeable sponge cake that’s fluffy and airy, studded with banana bits for natural sweetness.

For another must-try stall at the same food centre, read our Ah Tas Muffins review. This modern bakery sells freshly baked muffins in over 10 flavours, made with premium ingredients. There’s also our To-Ricos Guo Shi review if you’re up for Michelin-approved kway chap served with pork belly and innards.

Photos taken by Ke-ian J Leong.
This was an independent visit by Eatbook.sg.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.