Meet The Creators Of The Iconic “Golf Ball” Pineapple Tart You’ll Be Eating This CNY

LE Cafe is the creator of the “golf ball” pineapple tart

Among the pantheon of Chinese New Year snacks, it is perhaps the humble pineapple tart that is the most widely consumed. After all, pineapples are a symbol of prosperity, and when transformed into jam and perched atop a tart, they create a treat that best captures the festive spirit.

However, not all pineapple tarts are crowned with jam. While that particular “open-faced” design—created by 20th-century Peranakans combining pineapple jam with European-style tarts—still remains popular today, its top spot has been challenged by other variations. A famous example of this is the round, golf ball-sized pineapple tart created by LE Cafe.

The family-run LE Cafe is something of a household name. For decades, the bakery has delighted patrons with its bread, cakes, and of course, its golf ball pineapple tarts, which many consider to be the best in Singapore. Today, it is driven by its third generation, though second-generation owner Wee Yoke Cheng, 76, continues to oversee operations alongside his wife, Mrs Wee.

During our recent visit to LE Cafe, Mr Wee shared with us the history of his business, as well as how the golf ball tarts were invented. This is a story that began more than 70 years ago, with the arrival of Mr Wee’s father in Singapore.

“When my dad migrated here in the early 1940s, he was already an experienced cook,” said Mr Wee. “In 1949, with my mother’s support, they opened a small eatery on 264 Middle Road named Chop Luan Fatt.”

Chop Luan Fatt was situated within the historic David Elias Building. Thanks to the several schools and key landmarks nearby, the eatery received plenty of footfall. Its menu at the time featured hot beverages, soft drinks, and toast, a far cry from what LE Cafe would come to be known for.

The David Elias Building

The year 1975 marked a turning point in the business’ history, as it fully shifted its focus to bread, cakes and other bakes. Items such as buttercream cakes, cream puffs, and swiss rolls became synonymous with Chop Luan Fatt. This change brought a new target audience, prompting the business to rebrand itself as L.E. Cafe Confectionery & Pastry.

“This was also around the time when we began making open-faced pineapple tarts,” Mr Wee added.

The old LE Cafe at 264 Middle Road

During the 1990s, LE Cafe transitioned into a takeaway-only bakery. That period also saw Mr Wee becoming increasingly involved in the business, culminating in his succession in 1997. And like any new administration eager to prove itself, Mr Wee came in with some forward-thinking ideas.

“We wanted to improve on our open-faced pineapple tarts somehow,” said Mr Wee. “So we drew inspiration from our popular moon pies to create pineapple tarts shaped like golf balls.”

The moon pie is an older invention by LE Cafe—essentially a mooncake-inspired pastry that is also ball-shaped. As for why LE Cafe is so enamoured with spheres, Mr Wee had this to say: “They symbolise prosperity and look like little gold nuggets. We always believed that good things often come in round shapes.”

“We always believed that good things often come in round shapes.”

This golf ball pineapple tart proved to be a stroke of genius. It quickly became one of the most sought-after products at LE Cafe, with an obvious uptick in orders around the Chinese New Year period. Since then, LE Cafe continued to be the go-to place for many when it comes to pineapple tarts, even after it moved from its original 264 Middle Road location to 31/33 Mackenzie Road in 2018. Two other outlets subsequently followed.

When compared to other pineapple balls today, LE Cafe’s rendition still stands out. They are much larger and plumper than your average bite-sized pineapple ball, with a generous amount of filling in each tart. The buttery, crumbly exterior pairs perfectly with the sweet, tangy pineapple filling too. Instead of relying on unique flavours like other bakeries, LE Cafe has perfected their golf ball pineapple tarts through careful craftsmanship.

LE Cafe making pineapple tarts

Mr. Wee shared that because each pineapple tart is handmade, LE Cafe puts in great effort to ensure they turn out perfectly.

“Maintaining the standard and consistency of both the pastry and the pineapple filling is a constant challenge,” he said. “Every ingredient and ratio must be carefully measured to achieve the perfect dough. The result should be a buttery, light crispness that melts in the mouth.”

“The result should be a buttery, light crispness that melts in the mouth.”

To prepare for the influx of Chinese New Year orders, LE Cafe opens pre-orders two months ahead of the festive season. And a month before, production of all non-CNY treats is halted, so that the staff can pour everything into the festive goodies—including countless pineapple tarts.

But the golf ball tart isn’t limited to the festive season. “We make them all year round,” Mr Wee reminded us. “It is our signature product and has become a popular everyday item. Both locals and tourists frequently buy them to take overseas.”

Still, Mr Wee is particularly gratified that many Singaporeans associate LE Cafe with Chinese New Year, and that households across the country are already stocked with boxes of his golf ball tarts. “I feel a sense of pride and satisfaction at the same time,” he simply stated.

So when you’re doing your CNY visiting this year and you come across a larger-than-usual pineapple ball, remember that it was probably made, or inspired, by this iconic baking institution.

For the story of another old-school bakery with 40 years of history, read our The Pine Garden feature. For more about the legendary restaurant that invented fish head steamboat, read our Nan Hwa Chong feature.

Website | Full list of outlets
LE Cafe is not a halal-certified eatery but uses no pork or lard.

Photos taken by Marcus Neo and LE Cafe.
This was an independent feature by Eatbook.sg.