Chin Mee Chin Confectionery Is Back—And It’s Better Than Ever
When the old‑school bakery shut its doors in 2018, the local foodie community was left gasping and craving slices of their beloved kaya buns and Swiss rolls. Fans had been waiting for an answer, and now, after a nearly three‑year pause, the aroma of freshly baked goodies will once again waft down 204 East Coast Road on September 15.
What’s New (and What’s Not)
- Same layout, higher prices— the charming retro interior keeps that nostalgic charm, but they’re tweaking the menu lists to reflect the costs of the modern kitchen.
- Re‑openings were planned for March and mid‑June this year, only to be delayed by the need to expand the kitchen and refine the menu.
- Classic staples return: luncheon‑meat buns, raspberry‑filled Swiss rolls, and an energy‑boosting kopi.
- For kaya lovers, the new version of the iconic kaya toast now uses charcoal‑toasted signature buns topped with creamy, house‑made kaya.
- Fresh flavours are in the mix—think otak buns, hae bee hiam (shrimp–chilli) buns, and chocolate‑peanut‑butter tarts that will have you craving a second helping.
- Old favourites get a makeover; the classic sugee cakes are now sliced, letting you enjoy a single bite rather than a whole cake block.
From Bread Delivery to Coffee Heights
The bakery’s story began in 1925 as a humble bread delivery service. By the 1950s, it had transformed into a Hainanese coffee shop that quickly became a Katong hotspot. Locals would line the shop to snag a hearty bowl of kaya toast and steaming coffee.
Now, the original family is back in charge, partnering with Ebb & Flow Group—known for The Dragon Chamber and 8ASH at Ann Siang Hill—to breathe new life into the store.
Is It Worth the Wait?
After years of closure and the challenge of finding a suitable successor, the reopening marks the brand’s return to the heart of the community. If you’re looking for a blend of tradition and new twists, this is the place to be. Mark your calendar for September 15 and treat yourself to that authentic taste of Singapore you’ve been missing.
