Chin Mee Chin Confectionery

When it comes to old school breakfasts, Chin Mee Chin Confectionery used to be top of mind⁠—until they announced their closure in 2018. It was to the great dismay of many Singaporeans, who had grown up spending many a morning with their luncheon meat buns, kaya toasts, and more.

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Just in case you missed it, Chin Mee Chin has been around since 1925, making them 96 years old this year. Their closure was a brutal end to the fabled institution’s story, although it has now turned the page to a new chapter. It’s now led by the original family, in partnership with the Ebb & Flow Group. If the group sounds familiar, they’re the same guys behind Tigerlily Patisserie‘s new brick and mortar store, also in Joo Chiat, and 8ASH!

Image credit: @theunhiding

According to 8days, the Swiss Rolls and Cream Horns, which had been taken off the menu by the time Chin Mee Chin shuttered in 2018, are back—all the more reason to revisit them when they reopen this week. Their signature charcoal-toasted Kaya Buns, of course, are a constant, with the kaya made using Chin Mee Chin’s time-honoured method, and in the same pot that’s been used since 1925.

It also appears that there will be new menu items to expect, including Hae Bee Hiam Buns, Otak Buns, and Chocolate Peanut Butter Tarts! Alongside recreated old favourites, these new products were conceptualised thanks to Pastry Chef Maxine Ngooi, owner and baker behind Tigerlily Patisserie.

Image credit: @jessgiovanni

In staying true to the OG Chin Mee Chin we loved, much of the storefront and interior seems to have been conserved, with minor updates. Prices are also said to be only a tad bit more than they were before.


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