Unless you have access to homemade ambon (an Indonesian kueh loved for its super chewy, bouncy texture owing to its honeycomb structure), the kueh is likely to disappoint. Most chain store-bought ambon in Singapore is often dry yet somehow greasy, and lacking in fragrance. Thus, 33-year-old Nigel Cai and 30-year-old Amber Yew decided to bake it at home for Amber’s mother, who fell in love with the kueh after they bought some back from their travels in Indonesia a few years ago. Nigel is a broker while Amber is a banker by day. While they started baking the kueh from Amber’s family’s HDB flat in Ang Mo Kio simply as a passion project, friends and family encouraged them to sell it after trying their ambon. “We were, in all honesty, just baking for Amber’s mum,” says Nigel. “But when COVID-19 hit and everybody started selling things from home, we felt it was an opportunity to try our hand out at starting the business,” he adds. So, even though their jobs were not impacted by the pandemic, The Honey Comb Cake was born in May this year.

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