This shop is famous for its egg tarts.
They turned up in cute little cup-shaped pastry shells. It is filled with Hong Kong and Portuguese-style egg custard fillings. Each stood about 6 cm-tall and 4 cm-wide. The pastry was, as Mr Ewe said it should be, ‘crumbly and crispy’.
The filling isn’t as smooth as Tong Heng’s and is egg-ier to the bite, but ‘it suits this pastry and, very importantly, it is not as sweet as theirs’, said Mr Ewe, referring to the well-known Chinatown egg tarts.
Using a lot less sugar for the local palate was a main chapter of reference in his own makan sutra. It did very well.
The dainty laptop-toting office crowd around the Shenton Way area were buying in bulk for their in-house motivational talks at tea break (the motivation cost just $1.20 per tart).
The observant innovator, flushed with confidence from the response, began whipping up even more fashionable versions, like chocolate chip, banana, strawberry, chicken mushroom and even pepper chicken.
Now, sales of these tarts have overtaken Mr Ewe’s cookie sales and have become ‘our rice bowl’.
Today, a little over a year into business, he already has two outlets. It’s not difficult to realise why when the tarts are so easy to eat.
The crispy, crumbly pastry doesn’t fall apart when you chomp in. The various types of fillings have a firmer but still comfortable bite.
And it feels so cute between your fingers and tastes more like a quiche, especially the chicken and mushroom version.
Now, to keep at bay the soaring demand from these handmade tarts, Mr Ewe has a sign in the shop above the warm glass display shelf that says ‘due to overwhelming response, we are unable to take any pre-orders for this month’. It doesn’t say which month.
It’s timeless, and I hope Mr Ewe’s creations do not go the way of the roti boys, floss breads, bubble tea and soon, the psychedelic doughnuts.
Please click here for Fancy Delight’s menu (Fancy Delights Tarts).
Note: This review was extracted from The New Paper dated 1 October 2007.
This store is located directly behind NTUC Fairprice. I was here on 24 November 2007.
This egg tart is different from the one from Tong Heng. The crust here is more like a biscuit crust whereas Tong Heng is more flaky and pastry-like. The egg tart filling is less sweet and has more egg-y taste compared to Tong Heng.
I like the innovative tastes that are available at this store, e.g. blueberry, mushroom, melted chocolate etc. At S$1.20 per piece, go for it!