The egg tart has taken on various shapes, but it was not until the 1960′s that it finally settled on the iconic diamond shaped form. At the time, the egg tarts were just another item that was served at the coffeeshop. It was far from being the pastry that would eventually come to be identified with Tong Heng. The breakthrough come in the late 70′s when Wai Keong’s grandfather left the coffeeshop for the day. His daughter (Wai Keong’s aunt) took the opportunity to erect a glass showcase in front of the coffeeshop and started displaying the egg tarts. It had to be done when grandfather was away because he would never have approved it. That was the day that Tong Heng morphed from a coffeeshop to a confectionery! People started lining up outside the coffeeshop for their egg tarts and very soon it was the talk of the town.