Chin Mee Chin – Famous Katong Old School Confectionery Making A Return Next Month

If you have missed the famous Chin Mee Chin Confectionery 真美珍茶室 at East Coast Road, it is stated to make a return end of next month. Another to add to your East Coast Plan. It has been slightly more than 2 years that Chin Mee Chin has closed (time flies), and yes, it will be
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If you have missed the famous Chin Mee Chin Confectionery 真美珍茶室 at East Coast Road, it is stated to make a return end of next month.

Another to add to your East Coast Plan.

It has been slightly more than 2 years that Chin Mee Chin has closed (time flies), and yes, it will be back at its original location at 204 East Coast Road.

It has found a new business partner in Ebb & Flow Group, which is behind restaurants such as The Dragon Chamber, Sommer Dining, and 8ASH at Ann Siang Hill.

While there is no intention to modernise the shop and offerings, there may be slight adjustment in pricing upwards.

Residents of Katong and of a certain generation should be familiar with Chin Mee Chin Confectionery, otherwise known as CMC.

This is where you can get a taste of the old-styled coffee and bakes, and to take a step down the memory lane.

The Hainanese coffeeshop 真美珍茶室 along East Coast Road, presently owned by Mr. Tang See Fang, was founded by the owner’s father in 1925.

There is a certain nostalgic charm in this little shop, with mosaic blue and white tiles, marble top tables, a mixture of wooden chairs and ceiling fans.

Other than kaya toast, this confectionary offers pastries like custard puffs, curry puffs, Swiss rolls and fruit cakes, lined up in aluminium trays within old-looking metal shelves.

People go for the hot piping tarts when they come out straight from the kitchen at the back, filling up the signature white boxes with delights for the family.

My favourite is the French Toast with the thick slab of butter and sweet aromatic kaya hand-made in traditional style.

The Custard Puffs, served in little plastic dishes, are also a draw with the dark yellow custard, lightly prepared and not too sweet to the tooth.

Regulars would certainly miss that familiar smell of kaya, butter and coffee prominent in the air; and the sight of aunties at the back-kitchen rattle as they prepare the daily fix.

And yes, the charcoal-grilled buns and aromatic coffee will be back soon.

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