Blog Archive » Three sisters and an egg tart

Blog Archive » Three sisters and an egg tart

Tong Heng had its beginnings on Keppel Road in the 1920s, where its founder was one among many who peddled drinks, snacks, and biscuits to shipyard and other blue-collar workers. By 1932 he had saved enough to open a restaurant on Smith Street in Chinatown, selling dim sum. Dim sum was popular food, but competition was again rough; so he streamlined his “business direction” and focused on the bestsellers. Thus began the Tong Heng egg tart’s road to food stardom. The business today is into its third generation; headed by three sisters, Constance, Rebecca, and Cynthia Fong. And, like many family businesses, it’s managed in a decidedly non-corporate style. Decisions are made around the family table; and since early recipes were not properly documented, the sisters had to resort to research, and rounds of test cooking, to improve, and, finally perfect, the family recipes.

Full article: http://yesterday.sg/lifestyle/three-sisters-and-an-egg-tart/