Chin Mee Chin Confectionery Reopening Mid-June With New Milo Tart, Prices To Increase
But it will retain its traditional old-school decor.
Katong’s old-school bakery Chin Mee Chin Confectionery broke many hearts when it announced its permanent closure in 2018, due to a lack of succession and manpower issues. It was famous for its charcoal-toasted kaya buns and pastries like Swiss rolls and cream puffs, which were best enjoyed with a cup of kopi.
But the famed Hainanese coffee shop is coming back in mid-June 2021. The family behind Chin Mee Chin has partnered homegrown F&B group Ebb & Flow to continue running the business. According to The Straits Times, the family remain shareholders in the business.
Ebb & Flow is a young, fast-rising company with concepts that include mod Chinese restaurant The Dragon Chamber, fine-diner Sommer and the online-based Tigerlily Patisserie, which will soon open its own dine-in space at 350 Joo Chiat Road.