A new contender has emerged in Singapore's competitive food souvenir market, challenging the long-standing reign of Bengawan Solo. Old Seng Choong, a bakery with roots dating back to Singapore's independence in 1965, is daring to redefine the traditional pandan chiffon cake. With its flagship store located in the vibrant Jewel retail complex, Old Seng Choong aims to capture the signature pandan cake market with innovative flavors and modern twists.
Old Seng Choong's mission is clear: to outshine Bengawan Solo with their reimagined pandan chiffon cake. This iconic dessert, known for its soft, spongy texture and refreshing taste, is a staple in Singapore's culinary scene. Old Seng Choong is turning heads by introducing unexpected flavors such as Jeju yuzu, coconut blue pea, and dark chocolate. These bold choices are enticing both locals and international visitors who are eager to experience a new take on this classic treat.
Food writer Shubhada Bhide, who runs the blog Love, Eat, Roam, is an admirer of Old Seng Choong's pandan creations. Her appreciation for the cake reflects a growing trend among dessert enthusiasts seeking unique flavors that add a modern twist to traditional favorites. Similarly, Sam Ng, a 37-year-old banker from Hong Kong, shares his fondness for Old Seng Choong’s pandan cake. He makes it a point to visit the bakery every time he travels to Singapore.
"We seldom have shops selling food made of pandan leaves, and the pandan cake’s taste is unique, unlike other cakes which are usually sweet and creamy," said Sam Ng.
Ng's testimony highlights the distinctive appeal of pandan cakes that sets them apart from other desserts. For him, the texture and taste of Old Seng Choong’s cake are irresistible. He frequently receives requests from friends to bring back this specific cake from his trips.
"I would get requests from friends to buy pandan cake – only pandan cake – no other things," Ng added.
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