Bunn Choon is an establishment that began in
1893 and has spanned over four generations. It is arguably the best place for
good old fashion Chinese pastry, as claimed by various blogs and reviews. Time
may have changed and technology has made its contributions, but the recipe was
kept as original as it can be which could attribute to the stall’s continuous
success.
Bunn Choon is most famously known for its egg
tarts, although some of its dishes like Pineapple tarts, Kaya rolls and Chinese
wedding biscuits have also made their way into customers’ hearts. The
combination of deliciously flaky pastry with their creamy egg filling is just
too good for anyone to pass up. As the shop was established so long ago, there weren’t
many choices for shortening to tenderise the dough, so most Chinese bakeries at
the time would use pork lard as a substitute, and Bunn Choon has been
maintaining this tradition for more than a hundred years. The current owner has
also introduced new flavours like charcoal black sesame and green tea in order
to modernise their selection whilst still keeping the traditional recipe intact.
Many patrons would make their way to Imbi Market
to satisfy their morning cravings. The stalls around would be filled and with
its delicious pastries (especially the egg tarts), its location among those
stalls and best of all, the price that is cheaper than most, Bunn Choon transcends
time. It is places like this that keep traditions and cultures alive for
generations to come.
