{"id":41486,"date":"2016-10-14T09:30:32","date_gmt":"2016-10-14T01:30:32","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=41486"},"modified":"2017-05-07T07:53:06","modified_gmt":"2017-05-06T23:53:06","slug":"bake-cheese-tart-at-ion-orchard-tai-cheong-egg-tart-takashimaya","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/10\/14\/bake-cheese-tart-at-ion-orchard-tai-cheong-egg-tart-takashimaya\/","title":{"rendered":"Bake Cheese Tart at Ion Orchard & Westgate; & Tai Cheong Egg Tart at Takashimaya: Are They Worth Queuing? (+Tai Cheong Egg Tart Recipe)\u00a0"},"content":{"rendered":"

\"bake-cheese-tart-singapore\"The queues for\u00a0Bake Cheese Tart at Ion Orchard <\/b>and Tai Cheong at Takashimaya <\/b>have\u00a0subsided slightly, but I used an app to get someone to help me purchase, so I didn’t queue. According to the lady who queued for me, she said that the queue for Tai Cheong was\u00a0longer. Chiobu, who also queued for Bake, said it took about 20 minutes at this time.\u00a0A friend’s friend actually kept returning to queue for Bake. So what is the attraction?<\/p>\n

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BAKE Cheese Tart Singapore<\/a><\/strong>
\n2 Orchard Turn, ION Orchard #B4-33, Singapore 238801
\n10am-10pm
\nfacebook<\/a><\/h2>\n

\"bake-cheese-tart-ion-orchard-review\"I was invited to their opening but I didn’t not go, preferring to purchase them myself to give an objective review. Bake Cheese Tart originated from Hokkaido. The cheese mousse is made from three different types of cream cheese from Hokkaido, and the pastry undergoes a two-step baking process. It costs $3.50 a piece. In addition to the Orchard Ion outlet, Bake will have another outlet at Westgate, opening on 17th Oct.<\/p>\n

\"bake-cheese-tart-singapore-price\"How is the tart which costs as much as a plate of chicken rice? It’s delicious! The crust is sweet, cookie-like, cripsy and slightly fluffy. The cream cream is just very, very slightly sour to give it a wicked twist. In Bangkok, the cream cheese flows (see below), which make the tart visually appealing, but Singapore’s version has no flow, but tastewise, it shouldn’t be different.<\/p>\n

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